Acar Nyonya/Acar Awak (Nyonya Pickles) is a family favorite among the Peranakans. Making acar nyonya is back-breaking work hence it's normally done with other family members. Working together in the kitchen to produce this delicious delicacy is also bonding time for the family members involved. Recruit your loved ones/children in the process...it's a fun activity for the long school holidays.

Recipe by Mama Ding

Total Time | 18 hrs or more

Prep Time | 6 hrs excluding pickling time

Pickling Time | minimum 12 hrs

Servings : 2 kg Acar

Ingredients

900 g (2 lb) cucumber
600 g (1.3 lb) carrot
600 g (1.3 lb) cabbage or cauliflower
300 g (10.5 oz) long beans
100 g (3.5 oz) fresh red chillies, halved and deseeded
4 tsp salt
8 tbsp sugar
250 ml (1 cup) rice vinegar/white vinegar/apple cider vinegar
4 tbsp sesame seeds, toasted
100 g (3.5 oz) peanuts, toasted and coarsely ground
For the spice paste:
50 g (1.7 oz) candlenuts (buah keras)
100 g (3.5 oz) shallots, peeled
30 g (1 oz) fresh turmeric, peeled or 1 tbsp turmeric powder
100 g (3.5 oz) galangal root, peeled
5 g (1 tsp) Belacan (shrimp paste), toasted (optional)
20 g (0.7 oz) dried chillies, cut and pre-soaked in hot water till soft
125 ml (half cup) cooking oil
250 ml (1 cup) rice vinegar/white vinegar/apple cider vinegar
3 tbsp sugar or to taste
1 tsp salt or to taste

Method

01 To prepare the vegetables:
Quarter the cucumbers lengthwise and discard the seeds. Peel the carrots.

Then, cut the cucumbers, carrots, cabbage, chillies and long beans into 3 cm (1.2 inch) lengths, all similar thickness as the long beans.

02 Marinate the cucumbers and carrots with a teaspoon of salt each and leave aside for 30 minutes. After 30 mins, put the vegetables in a muslin cloth and squeeze out as much water as you can.

In a bowl, add 60 ml (quarter cup) of rice vinegar and 2 tablespoons of sugar to the cucumbers and leave to pickle overnight.

Repeat the same for the carrots and chillies.

03 Blanch the cabbage and long beans in a pot of boiling water for a minute.

Drain, squeeze dry in a muslin cloth and marinate the cabbage and long beans with 2 teaspoons of salt and leave aside for 30 minutes.

Add 120 ml (half cup) of rice vinegar and 4 tablespoons of sugar to the cabbage and long beans and leave to pickle overnight.

04 To prepare the spice paste:
Grind together the candlenuts, shallots, garlic, turmeric, galangal, shrimp paste (if using) and dried chillies.

Set aside.

05 To prepare the acar (pickles):
Heat the oil in a wok/pan and reduce heat to medium. Stir fry the spice paste over medium heat until fragrant, about 8 - 10mins.

Add in all the pickled vegetables together with their marinade into the wok. Turn off the heat.
Stir in 250 ml (1 cup) vinegar and add salt and sugar to taste.
Allow to cool for 20 mins. Dish out into a non-metal container or use glass jars.

Refrigerate the acar overnight to allow the flavour of the spice paste to develop. Garnish the acar with the sesame seeds and ground peanuts just before serving. Or serve with the sesame seeds and ground peanuts at the side.

Notes

You can also add pineapples, green mangoes or green papaya to make it your own acar recipe. The secret to good acar nyonya is well-portioned vinegar and sugar in the spice mixture. Adjust the vinegar and sugar amount according to taste.

Making sure the vegetables are as dry as possible (use a muslin cloth to wring them dry) is also key to bring out the crunchy taste of the vegetables. Some nyonyas like to add smashed fresh turmeric/turmeric powder to the water for blanching the vegetables. This is optional.

It is important to turn off the heat immediately after you add the vegetables (with the marinade) to the cooked spice paste.

Many have asked if the pickles are crunchy since no sun drying is required in this recipe. Be assured that they are crunchy and taste great! Give the recipe a try if you do not believe it!

If you need pictures of the ingredients used, go to the Pantry section.