![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjM24ZlbQ8x3fPeuVQsXphy8OD9nZAJqo_jHPBXueFfG4s2coumqk_D7HjW1u6jLPVieHtmc-IHosdSgfftIgPs2b7IUgsZqc058J39yfXFkkk96W6cPSoJHvk1X4OvRNahNAYMAlGRw/s400/acar.jpg)
(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredient A:
1.3kg cucumber (cut into long strips)
5 red chillies (cut into thin strips)
5 green chillies (cut into thin strips)
12 chilli padi (cut into thin strips)
50g salt
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr902JgQlyA4XG20aP8EK648e4HizgBteSgkoL9O0h0vAYNTb9CI81WMByEmiXWnVcBkmtTRkSxTyv6eV5XnXmMKp1YoCLHfnNuAioNtMNEahUsDQuL8AalBJAslzUVGPsYILhOMCZw/s400/acar-ing1.jpg)
1.3kg cucumber (cut into long strips)
5 red chillies (cut into thin strips)
5 green chillies (cut into thin strips)
12 chilli padi (cut into thin strips)
50g salt
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr902JgQlyA4XG20aP8EK648e4HizgBteSgkoL9O0h0vAYNTb9CI81WMByEmiXWnVcBkmtTRkSxTyv6eV5XnXmMKp1YoCLHfnNuAioNtMNEahUsDQuL8AalBJAslzUVGPsYILhOMCZw/s400/acar-ing1.jpg)
Ingredient B:
1 carrot (cut into long strips)
250g cabbages (cut into small pieces)
200g cauliflowers (cut into small pieces)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHPNelUW1fH8H7zqSIbOz4KJDnAo-wL9kU2_BUJxNxRSKUp528jwyEvHoTETF4-zCosEaqQ-2NTVyPAoZgh1x5hFh6VUxemk9s3RN5gMrxntiVW01DXd7qIJrGOo3V4iia7lQvCdyNw/s400/acar-ing2.jpg)
1 carrot (cut into long strips)
250g cabbages (cut into small pieces)
200g cauliflowers (cut into small pieces)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHPNelUW1fH8H7zqSIbOz4KJDnAo-wL9kU2_BUJxNxRSKUp528jwyEvHoTETF4-zCosEaqQ-2NTVyPAoZgh1x5hFh6VUxemk9s3RN5gMrxntiVW01DXd7qIJrGOo3V4iia7lQvCdyNw/s400/acar-ing2.jpg)
Ingredient C:
100g shallots (pound)
10 red chillies (pound)
2 tbsps chilli giling/ chilli boh
1/2 tbsp turmeric powder
500ml white vinegar
500ml water
450g sugar
2 tbsps salt
Ingredient D:
300g groundnuts (toasted, pound fine)
3 tbsps sesame seeds (toasted)
Ingredient E: for scalding vegetables
300ml white vinegar
300ml water
1 tbsp sugar
1 tbsp salt
Method:
100g shallots (pound)
10 red chillies (pound)
2 tbsps chilli giling/ chilli boh
1/2 tbsp turmeric powder
500ml white vinegar
500ml water
450g sugar
2 tbsps salt
Ingredient D:
300g groundnuts (toasted, pound fine)
3 tbsps sesame seeds (toasted)
Ingredient E: for scalding vegetables
300ml white vinegar
300ml water
1 tbsp sugar
1 tbsp salt
Method:
2. Heat up 3 tbsps oil. Saute shallots, red chillies and chilli giling/chilli boh of ingredient C. Add in the remaining ingredients of ingredient C. Bring to a boil. Turn off heat. Set aside to cool.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWOAMjQZPtFvecYjVhjMEWj_yKg8G78PyO7j0XTQ7ydzHtk_inJI_BRTcxj9YDpf0WAavrCi0Xz1V1oOAeqxskDdpgCiBMMFenkIop535kjSHwLLM_XlEi1ZleJcYsEJHXd5PVmc7nw/s400/acar-03.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeJglAFWkvqk4lL9qb5HgOhML_lnlk-yXUcA85Oj95VkAFwWzy_b65karbLCvNthWgn-h_QwWWj1MXIwuRrdy5P2lo3H5_RXAzSmeyeHH8lJ-pX5omKjCHLsa_61jDC2Zm6kIqLRbiA/s400/acar-05.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWOAMjQZPtFvecYjVhjMEWj_yKg8G78PyO7j0XTQ7ydzHtk_inJI_BRTcxj9YDpf0WAavrCi0Xz1V1oOAeqxskDdpgCiBMMFenkIop535kjSHwLLM_XlEi1ZleJcYsEJHXd5PVmc7nw/s400/acar-03.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeJglAFWkvqk4lL9qb5HgOhML_lnlk-yXUcA85Oj95VkAFwWzy_b65karbLCvNthWgn-h_QwWWj1MXIwuRrdy5P2lo3H5_RXAzSmeyeHH8lJ-pX5omKjCHLsa_61jDC2Zm6kIqLRbiA/s400/acar-05.jpg)
3. Bring ingredient E to a boil. Scald ingredient A and B separately for one minute. Remove, drain and set aside to cool.
4. Put Ingredient A and B into a big bowl. Add in above (2) and mix well. Keep aside for 2 hours to let taste develop.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCMjPqSU2U3slSyB8P2rCvP5x7AkRGQ9YXSSIP9LxIiJqwI9FFbWymQAH7AK2lpG12fbSEwXiAXxb5E8CfW2njns3oziyBpkAGEVstLSlRwZKgGqVSR1ry3Q33krUjcTSOGv5Ir6W9Q/s400/acar-07.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCMjPqSU2U3slSyB8P2rCvP5x7AkRGQ9YXSSIP9LxIiJqwI9FFbWymQAH7AK2lpG12fbSEwXiAXxb5E8CfW2njns3oziyBpkAGEVstLSlRwZKgGqVSR1ry3Q33krUjcTSOGv5Ir6W9Q/s400/acar-07.jpg)
5. Keep acar in clean, dry glass jars. Add in pounded groundnuts and sesame seeds just prior to serving. Mix well.
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