Foto: Rasa MalaysiaIngredients
4 servings
- 300 g cucumber (cut lengthwise with the skin and seeds on)
- 150 g cabbage (cut into big pieces)
- 50 g carrot (skin peeled and cut lengthwise)
- 50 g French beans (cut into 1 1/2 inch lengths (3 cm))
- 50 g long beans (cut into 1 1/2 inch lengths (3 cm))
- 50 g roasted peanuts (grounded)
- salt (to taste)
- sugar (to taste)
- 5 tablespoons oil
- 5 shallots
- 12 fresh red chilies
- 5 mm fresh turmeric (or some turmeric powder)
- 2 candle nuts
- tamarind pulp (about golf ball size)
- 240 ml water
Steps
Soak the tamarind pulp in water for 15 minutes. Squeeze to extract the juice and set it aside.
Blend the spice paste in a food processor and set it aside.
Heat a wok and add oil. Stir-fry the spice paste until aromatic. Add the tamarind juice and bring to a boil. Season with salt and sugar to taste.
Add all the vegetables to the wok and turn off the heat immediately. Add the ground peanuts and stir to mix well.
Let it cool and serve. Acar is best when prepared a day in advance.
Nutrition Facts
Macronutrients
Calories339
Protein8g
Carbs26g
Fat24g
Source: Rasa Malaysia
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