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Spicy Chili and Vegetable Pickle
 - Acar

spicy pickled vegetables
Spicy Pickled Chili and Vegetables ( Acar )

This is a very popular and delicious Malaysian and Singapore salad. It is spicy and tasty. May be chilled to give the vegetable cuttings a crunchy feel. May be served as entre or as a condiment to be eaten with a main course. This is a great vegetarian dish too.

 

Spicy Pickled Chili and Vegetables ( Acar )
Cooking time 8 minutes, serve 8
Ingredients

  • 5 tbsp peanut oil

  • salt and sugar to taste

  • stock or soy sauce

  • 1 cup vinegar

  • 500 g coarsely pounded peanuts.

  • 3 tbsp roasted sesame seeds

(A) Grind finely

(B) Cut the following vegetable into appropriate sizes

  • 3 cucumber

  • 8 green chilies

  • 4 red chilies

  • 1 big onion

  • 1 clove garlic, skinned

  • 15 shallots

  • carrot (optional)

Method

  1. Heat oil. Fry (A) over low heat till fragrant. Pour in vinegar. Simmer for 5 minutes.

  2. Add stock, salt and sugar.

  3. Remove from heat and pour onto to (B).

  4. Let cool. Chill in fridge.

  5. Chill overnight, garnish with peanuts and serve as a salad.

 sssSSH....Grandma said:  Yummy combination with prawn crackers.
 

 

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