Cherry & Dennis Helper Habitat
Malaysian Nyonya Acar Vegetables
馬來西亞娘惹酸辣雜菜
Recipe overview
Crisp vegetables are briefly blanched, then coated in a cooked sweet-sour Nyonya chilli paste with peanuts and sesame.
01
Ingredients
Main ingredients
- 300 g cucumber
- 200 g carrot
- 300 g cabbage
- 200 g yardlong beans
- 250 g pineapple
- 80 g toasted peanuts
- 2 tbsp toasted sesame seeds
Vegetable preparation
- 1 tsp salt
Nyonya sweet-sour paste
- 80 g red chillies
- 80 g shallots
- 20 g fresh turmeric
- 150 ml white vinegar
- 100 g sugar
- 1 tsp salt
02
Tools
- large pot
- wok
- colander
- cutting board
- kitchen knife
03
Steps
Step 1
1. Wash all vegetables
Wash all vegetables, seed the cucumber, and trim the remaining vegetables.
Step 2
2. Cut the cucumber
Cut the cucumber, carrot, cabbage and beans into even batons and the pineapple into pieces.
Step 3
3. Salt the cucumber for 15 minutes
Salt the cucumber for 15 minutes, then squeeze out excess moisture.
Step 4
4. Bring a large pot of water to a boil and blanch the carrot and beans for 2 minutes
Bring a large pot of water to a boil and blanch the carrot and beans for 2 minutes.
Step 5
5. Add the cabbage for 1 minute
Add the cabbage for 1 minute, then drain immediately and spread out to cool.
Step 6
6. Blend the chillies
Blend the chillies, shallots and turmeric to a coarse paste.
Step 7
7. Heat oil in a wok and fry the paste for 8 minutes until fully cooked
Heat oil in a wok and fry the paste for 8 minutes until fully cooked.
Step 8
8. Add the vinegar
Add the vinegar, sugar and salt and simmer for 5 minutes until dissolved.
Step 9
9. Cook until slightly thickened
Cook until slightly thickened, turn off the heat, and cool for 10 minutes.
Step 10
10. Place all drained vegetables and pineapple in a clean large bowl
Place all drained vegetables and pineapple in a clean large bowl.
Step 11
11. Pour over the warm
Pour over the warm, not hot, paste and toss until evenly coated.
Step 12
12. Fold in the peanuts and sesame
Fold in the peanuts and sesame; eat within 2 hours or refrigerate in a clean container.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
