Achar

Leafy
Roots
Salad
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

Achar, as some of us locals may know, derived from the Nonya method of preserving food for longevity to eat as sides together with main dishes. But as the saying goes – “so good you can eat it on its own”, we think this sweet, sour, and spicy (all at the same time!) recipe worked out very well for us!
The mandatory ingredients are the key vegetables, but most of the work comes from the preparatory cutting, mixing, and blanching. Once you’ve got all this worked out, getting a really tasty achar treat becomes relatively easy!
Last but not least is that you’ll need to be leaving the completed dish overnight for the taste to seep into the vegetables, so if you’re planning to eat this, make it the day before and you won’t regret it!

Steps

1

Cut 2 cucumbers and 2 carrots into 5cm strips
Cut 2 cucumbers and 2 carrots into 5cm strips
Mark as completed

2

Add 1 tbsp salt, toss and leave it for an hour
Add 1 tbsp salt, toss and leave it for an hour
Mark as completed

3

Cut 1/2 chinese cabbage into 2 inch squares
Cut 1/2 chinese cabbage into 2 inch squares
Mark as completed

4

Cut 1/2 cauliflower into small chunks
Cut 1/2 cauliflower into small chunks
Mark as completed

5

Deseed and slice 4 chillies
Deseed and slice 4 chillies
Mark as completed

6

Add a litre of water, 500ml white vinegar, 2 tbsp sugar and 1 tbsp salt to pot
Add a litre of water, 500ml white vinegar, 2 tbsp sugar and 1 tbsp salt to pot
Mark as completed

7

Strain carrots and cucumber with a cloth
Strain carrots and cucumber with a cloth
Mark as completed

8

Blanch cauliflower, chinese cabbage and long beans for 30 secs each
Blanch cauliflower, chinese cabbage and long beans for 30 secs each
Mark as completed

9

Pat dry vegetables
Pat dry vegetables
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10

Add 120g shallots, 4 cloves garlic, 15g tumeric and 4 candlenuts to food processor
Add 120g shallots, 4 cloves garlic, 15g tumeric and 4 candlenuts to food processor
Mark as completed

11

Slice and add 1 stalk lemongrass, 100g fresh chillies, 50g soaked dried chillies, 20g belacan and blend into a fine paste
Slice and add 1 stalk lemongrass, 100g fresh chillies, 50g soaked dried chillies, 20g belacan and blend into a fine paste
Mark as completed

12

Mix 150ml white vinegar, with 1 tbsp salt, 8 tbsp sugar
Mix 150ml white vinegar, with 1 tbsp salt, 8 tbsp sugar
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13

Add 4 tbsp oil to pan and stir fry chili paste till fragrant, then add vinegar mixture
Add 4 tbsp oil to pan and stir fry chili paste till fragrant, then add vinegar mixture
Mark as completed

14

Put all vegetables in a large bowl, then add the chili mixture, 250g ground peaunts , 50g fried shallots and 40g toasted white sesame seeds
Put all vegetables in a large bowl, then add the chili mixture, 250g ground peaunts , 50g fried shallots and 40g toasted white sesame seeds
Mark as completed

15

Transfer to container and refrigerate overnight
Transfer to container and refrigerate overnight
Mark as completed

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