Ingredients :
1 cucumber - (removed the seeds) and cut into 4cm strips
150g cabbage leaves, cut into 2.5cm squares
1 carrot cut into 4cm strips
100g long beans, cut into 4cm strips
100g French beans, cut into 4cm strips
3 purple brinjal (small size) , cut into 4cm long strips
100g pineapple, cut into small pieces
150g cabbage leaves, cut into 2.5cm squares
1 carrot cut into 4cm strips
100g long beans, cut into 4cm strips
100g French beans, cut into 4cm strips
3 purple brinjal (small size) , cut into 4cm long strips
100g pineapple, cut into small pieces
To make into paste:
6 fresh chillies
5 dried chillies –soak in hot water until soft
6 shallots
2 cloves garlic
2 cm fresh turmeric root/1 tbsp ground turmeric
1” galangal (lengkuas)
3 candlenuts/almond or macadamia nuts
1 stalk lemon grass, sliced finely
1” of shrimp paste (belachan)
5 dried chillies –soak in hot water until soft
6 shallots
2 cloves garlic
2 cm fresh turmeric root/1 tbsp ground turmeric
1” galangal (lengkuas)
3 candlenuts/almond or macadamia nuts
1 stalk lemon grass, sliced finely
1” of shrimp paste (belachan)
Vinegar mixture:
1 cup of white vinegar
1 cup water
200g roasted peanuts, skinned and pounded
5 tbsp roasted sesame seeds
salt & sugar to taste
1 cup water
200g roasted peanuts, skinned and pounded
5 tbsp roasted sesame seeds
salt & sugar to taste
For blanching the vegetables:
600ml water
400ml vinegar
2 tbsp salt
2 tbsp sugar
400ml vinegar
2 tbsp salt
2 tbsp sugar
3-4 tbsp cooking oil
1. Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Put all the ground ingredients in a food processor and ground into paste and set it aside.
2. Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables (except cucumber) one type at a time for 15 second. Remove and using a clean kitchen towel, squeezed the water out of the vegetable and set it aside.
3. Heat up about 3-4 tbsp of oil in frying pan and stir-fry the ground ingredients until fragrant . Stir in water and vinegar. Add sugar and salt and bring to a boil, then leave to cool completely. Check seasoning as you might need to add more sugar to it.
4. Stir in all the prepared vegetables, Serve garnished with a sprinkling of the ground peanuts and toasted sesame seeds. Store in a clean jar and refrigerate. Best served overnight to allow the flavours to develop.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10212804469492842&set=pcb.1841494379444822&type=3
Credit: Eelynn Koay
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/04/complete-recipe-acar-spicy-mixed.html
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