Monday, March 24, 2014

Penang Acar (Spicy vegetables salad)

I never thought that I would try making this salad as it involved a very lengthy way of preparations before you can enjoy it.  However this recipe is a simplified version and after reading how easy it is, I gave it a try. Not too bad at all! I would blanch the long beans first as I do not like the greenish taste even after marinating overnight.

Penang Acar adapted adapted from Just As Delish
  1. 300g Cucumber – cut lengthwise 1½ inch
  2. 150g Cabbage – roughly cut into big pieces
  3. 50g Carrot – peeled and cut into 1½ inch
  4. A few strands of long beans - cut into 1½ inch 
  5. 1 small pineapple (I used Josapine) - cut into 1½ inch
  6. 50g Roasted Peanuts – ground
  7. 2 tablespoon White Sesame Seeds – roasted
  8. 1 tablespoon Salt
  9. 1 tablespoon Sugar, or to taste (I used a lot more)
  10. 3 tablespoons Cooking Oil
  11. 50ml Rice vinegar
Spice Paste

  1. 5 Shallots
  2. 6 fresh Red Chilies (I only have 5)
  3. 1 teaspoon turmeric powder
  4. 2 Candlenuts
  5. 30ml Water

  6. Instructions
    1. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness. If you prefer your vegetables to have softer bite, you can skip this step.
    2. Blend the spice paste in a food processor.
    3. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
    4. Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
    5. Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.

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