Nyonya Acar (Acar-Awak)

Variants of acar include acar awak or Nyonya acar, and Malay acar. Acar awak is more elaborate, containing other vegetables such as eggplants as well as aromatic spices in the pickling mix. 

Acar is commonly served as a condiment to be eaten with a main course.

In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and
occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar.

Some households add lemongrass or ginger to spice it up.

Ingredient A
800g cucumber (remove core & striped   |  300g carrots (peeled & striped)  |
3 red chili (striped)  |  250g cabbage (sliced)  |  200g long bean (striped)  |

Ingredient B (pickle paste)
150g chiliboh  |  100g shallots  | 50g garlic  |  6 chili padi  |  40g galangal  |
3 stalks lemon grass  |  1 ginger torch  |  6 candlenuts  |  20g belachan  |
1 tablespoon turmeric powder  |  5 tablespoons peanut oil

Ingredient C
300g peanuts (fried until golden & ground)  |
3 tablespoons sesame (fried until golden)  |

seasoning
5 tablespoons vinegar  | 160g sugar

method (vegetables)
blanch all vegetable into boiling water for 30 seconds except cucumber. drain and squeeze with
a towel, set aside.

add 2 tablespoons salt to cucumber strips mix well and marinate for 1 hours, soak into cool water for
a moment, drain well and squeeze with a towel. add in 2 tablespoons white vinegar, 2 tablespoons sugar and marinate for another hours, drain well and squeeze. set aside.

method (pickle paste)
blend all the ingredient B.

heat up 5 tablespoons peanut oil, add in ingredient B, saute until fragrant (10 minutes) add in vineger and sugar stir for another 5 minutes, set aside, leave it cool.

Add all vegetables into pickle paste mix well. add in ground peanuts and sesame seeds,
stir to mix well.  keep in fridge for over night.