The dish’s recipe has many variations. Give this one a try if you are a big fan of nyonya acar.
Time: 35 mins.
3 small julienned carrots
5 French beans, cut into 2” length
5 Persian cucumbers, deseeded and julienned
⅓ cabbage, small, chopped roughly
2 teaspoons salt
2 teaspoons sugar
For Spice paste:
10 short shallots
¾- cup roasted peanuts, unsalted, grounded roughly
2-3 tablespoons white vinegar
1 stalk lemongrass, only white part
4 Fresno chilies; deseed half
½ teaspoon belacan, shrimp paste in block form
¼ cup sesame seeds
7-8 tablespoons brown sugar
1½” galangal or blue ginger root
3 tablespoons oil
Salt to taste
- Add French beans together with cucumbers, carrots, cabbage, sugar and salt in a small bowl; toss until well combined; let sit for an hour.
- Rinse the vegetables and then drain. Dry them using a dab paper towel.
- Spread them on a baking sheet on a wire rack and place the sheet in the oven; cook at the lowest possible setting and dry them for 10 to 15 more minutes; stirring every now and then.
- Blend the entire spice ingredients together until you get paste like consistency.
- Fry the paste over medium-low heat until fragrant, for 10 minutes.
- Feel free to add more of oil or water, if the paste seems to become too. Add the vinegar, salt and sugar.
- Give everything a good stir and bring the mixture to a rolling boil. Immediately remove it from the heat. Add in the peanuts.
- Taste and adjust the amount of seasoning to taste.
- Add vegetables to the sauce and sprinkle sesame seeds over the top.
- Mix well and let cool until easy to handle. Store in a refrigerator in an airtight container. Serve with coconut rice dishes or Asian meals. Serve immediately and enjoy.
Originally posted 2021-05-08 22:17:16.