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Free Malaysian Food Recipes for cooking vegetarian Acar or Malaysian pickles

INGREDIENTS

7 large cucumbers
200 gm long beans
200 gm french beans
200 gm cabbage
250 gm cauliflower
3 carrots
200 shallots - peeled
4 fresh red and gree chillies
20 garlic cloves - peeled
5 tsp salt
2 stalks lemon grass
4 cm piece galangal
40 dried chillies
6 **candlenuts
4 cm piece *belacan - toasted
3 tbs sugar
1/2 tsp salt
600 ml vinegar

FYI: *Belacan (also spelt balacan) or shrimp paste is commonly used in Malaysia and Thailand as flavouring for vegetables. It has a very pungent smell and taste so use sparingly. Remember to roast this spice before using.

**Candlenut (buah keras) contains a large amount of oil, it will become rancid if kept for a period of time so use within a few weeks of purchasing. If you cannot find candlenuts, subsitute with either macademai or cashew nuts instead.

Since acar uses vinegar, this dish can be refrigerated for a long time

To prepare:

Using a sharp knife, cut cucumber, long beans and french beans into lengths
Cut cauliflower and cabbage into small bite-size pieces
Remove seeds from chillies and sliced thin
Add 5 teaspoons salt to mixed vegetables and dry in sun for half a day (microwave is possible but keep watch constantly so the vegetables do not dehydrate too much)
Soak dried chillies till soft and drain
Process all igredients in a blender adding lemon grass, galangal, turmeric, dried chillies, candlenuts and belacan
Heat oil in wok (medium to high heat) and fry paste till fragrant
Season with salt and sugar
Set aside
When vegetables are dried, boil vinegar in a pot (keep watch - make sure it does not boil over)
Blanch vegetables in pot
Add garlic and shallots
Remove and discard vinegar
Mix vegetables with spice paste throroughly
Set aside in large bowl, keep for 2 days in an air-tight container in referigerator before serving

Acar has a sour sweet taste and should be served with a rice dish.

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