Acar is a common Nyonya dish in Malaysia. It is a salad tastes crisp and combining the sweetness, spiciness and sourness of the rich taste, it is very appetizing and is deeply loved by our family.
This version of Acar is inherited from my mother. Although we are not Baba Nyonya, what we cook is not the authentic Nyonya taste. However, during the festivals, there will be many Nyonya dishes on our dining table, such as the very tasty Otak-Otak, Asam Prawns. And the dessert tea time snacks such as Pulut Tai Tai and Bubur Cha Cha.
This dish is not difficult to cook, it just needs some preparation. Each family will have their own favourite cooking methods and private recipes. According to my mother’s private recipes, I cut the cucumbers into long pieces and pickled them with salt until they are dehydrated. This is to make the cucumbers more chewy and to prevent the cucumbers keep sweating after cooked. This will caused the cooked Acar looks watery. Another highlight of my mom’s recipe is using peanut candy to enhance the flavour. Hope you will like this super appetizing Nyonya dish.
Information from Internet
Baba Nyonya is a descendant of Chinese immigrants from the Ming and Qing dynasties who began to settle in Malacca, Indonesia, Singapore, Thailand and Myanmar between the early 15th century and the 17th century. The female descendants of Chinese immigrants and Malay aborigines intermarried, and Nyonya refers to women, and Baba refers to men. Nyonya cuisine is named after Nyonya and is derived from the influence of local people’s food culture. It is popular in Southeast Asia, such as Singapore, Malaysia, Indonesia and Thailand. Nyonya cuisine has a unique Nanyang flavour that makes people so fascinated.
Please Click 1-5 Star to Rate This RecipePrint Pin Comment & Rate
- 80 g Carrot
- 80 g Cucumber
- 80 g Cabbage
- 100 g Pineapple
- 40 g Long Bean
- Little Vinegar
- Little Sugar
- Little Salt
- 4 cloves Garlic
- 4 pcs Shallots
- 20 g Galangal
- 20 g Turmeric
- 10 pcs Dried Chillies
- 1 stalk Lemongrass
- 100 ml Water
- 10 g Belacan
- 50 g Palm Sugar
- 2 pcs Peanut Candy
- 1 tbsp Tamarind
- 1 tsp Salt
- 30 g Peanuts/Roasted Peanuts Chunk
- some Roasted White Sesame
- 2 tbsp Cooking Oil
- Dried chillies soak in water.
- Heat the pan-fried peanuts until fragrant set aside to cool down then peel off the skin and pound it.
- Cucumber cut into long pieces marinate with salt to dehydration.
- Cut pineapple into pieces set aside.
- Long bean, cabbage and carrots cut into long pieces put in a pot of boiling water which already added vinegar, sugar and salt. Cook until boiling again then wash off with cold water, drain it and set aside.
- Put in soaked dried chillies, lemongrass, garlic, shallots, galangal, turmeric and water into blender and blend it into purée.
- Pour cooking oil in heat pan, put in the puree and Belacan stir fry with medium-low heat until fragrant.
- Add in tamarind juice, stir fry with medium-low heat until the water evaporated and come out some oil.
- Turn off the heat, add in Palm sugar, salt and peanut candy stir well until melt.
- Then add in cabbage, carrot, long bean, pineapple and peanut crush stir well.
- Last sprinkle little white sesame and enjoy it.