Acar Awak or Penag Aacr - (Mixed Vegetable Relish)


Ingredients :

200g Fresh cucumber cut into 4 lengthwise, seeds removed (Do not peel)
200g Carrot, cut into thin strips
200g Cauliflower or cabbage
200g Long beans or green beans
200g Egg plant or aubergine
6 stalks Shallots, sliced
5 cloves Garlic, sliced
3 pieces Red chillies, seeded and cut into 4 lengthwise
3 tbsp Vegetable oil
2 tbsp Sugar
1/4 cup Peanuts, unsalted and roasted
1/4 cup Sesame seeds
1/4 cup White vinegar
1/4 cup Water
- Salt
 
Ingredients for Spice Paste
   
10 pieces Dried chillies, seeded, soaked in warm water till soft and squeezed dry
1 piece Shrimp paste (roasted), approx. 2.5 x 2.5cm cube
4 pieces Candlenuts, smashed
4 cm Fresh turmeric, chopped
1 piece Galangal, chopped (approx. 4cm long)
 


Method :

Cut all vegetables into 4 x 1cm strips, except for the cauliflower.
Put the cucumber strips into a strainer, salt it and place a weight on top and leave it to drain for approx. 30 minutes.
Heat a saucepan of salted water to boiling point and blanch, in separate batches, the carrots, cauliflower, beans and egg plant for approx. 1 minute.
Lift out each batch, draining thoroughly then dry them on a kitchen towel, spreading them out to dry further while the cucumbers are draining. When the cucumbers are ready, rinse off                                     the salt and dry them thoroughly with a kitchen towel.                                          
Prepare the spice paste by pounding the spices. Roughly crush the peanuts and set aside. Dry roast the sesame seeds in pan, cool and set aside.
Heat oil in a wok and fry the garlic and shallots until golden brown, remove, drain and set aside.
Fry the spice paste until fragrant, then add the vinegar, sugar and salt and bring to a boil.
Add the shallots and garlic together with the rest of the vegetables and stir until everything is well mixed. Make sure the vegetables are just cooked through, but still crisp.
Allow to cool, then mix in the crushed peanuts and sprinkle on the sesame seeds before serving.


Comments