Acar Awak is one of my favourite pickled vegetables. I grew up with this, living with an aunty who made the tastiest version of this. Sadly, it was at a time before I was even remotely interested in cooking.
I have included no fixed quantities for the ingredients used. As with much of my preferred cooking, a lot of my cooking is based on taste and adjustment.
Tags: vegan, WFPB (whole food plant base) , vegetarian
Rating: 7.5/10 (Note to self: intensify flavours in the next make.)
Below is short-hand version for myself.
Substitute or adj. qty according to personal preference
Serves: —
INGREDIENTS
♠ Salt Vegetables
Mix these w/ 2tsp salt. Leave 20-30mins. Wash, rinse, pat dry.
- cucumber
- carrots
- celery (opt)
♣ Blanch Vegetables
(All veg. already cut into appropriate sizes. Use whatever of the vegetables you have.)
Pot of boiling water w/ 2tsp vinegar. Blanch the following (1min or till slightly wilted). Drain.
- cauliflower
- cabbage
- french beans
- chinese cabbage
- chilli
- capsicum
♥ Paste
Process/blend the following.
- chilli
- shallots
- candlenuts/macadamia nuts
- garlic
- galangal (or powder)
- lemongrass (or powder)
- (opt. non-vegan) shrimp paste/belachan
Steps (summary)
- Set oven, 50ºC
- ♠ & ♣ Oven Dry Vegetables/40mins:
Spread out vegs on baking tray(s). Bake/dry in low-temp oven. (opt. Can add slices of pineapple) - ♥ Saute Paste/Sauce:
In large pan/wok, saute till fragrant. Add some water and tamarind paste. Bring to boil then simmer for few minutes.
Add vinegar, salt, sugar to taste. - ♠ & ♣ Add Vegetables:
Add vegetables to spicy sour sauce in wok. Toss and mix.
Heat off. - opt. Add grounded roast peanuts.
- Let cool > eat/bottle up.
Recipe References
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