Sunday, September 20, 2009

Pickels: Acar Nyonya

This is one dish that i really love. And according to Cute Carolyn aka CC, this is called achak. Wonder if it applies to all penangites. It is somewhat different than the one i have back home. Its not as sweet but then again....i love it....sour, sweet, hot.....what else is there not to like about this dish


2 large cucumber (deseeded and cut into strips)
5 large carrot (cut into strips)
10 chili (seseeded and cut into strips)

6 tbsp dried prawns
1/2 tsp turmeric powder
2 or 2.5 large shallots (those in Germany are like 5 cm in length)
5 dried chili soaked in hot water ( add more if you want it spicier)
5 inch ginger
3 cloves garlic
150 ml vinegar
200 ml water
10-15 tbsp of sugar. (start with 10 and gradually add)
5 tbsp roasted sesame seeds
salt to taste

Preparation methods:

Take those vegetables, add a lot of salt mix and leave aside for water to drain out. After about half an hour, take vegetable and squeeze out all the water. Wash with running water. Squeeze out the water again and leave to dry in sun or in the open overnight.

Blend dried prawns, shallots, garlic, ginger. Heat oil in pan and fry blended ingredients till fragrant. Add rest of ingredients and let it boil till thick. Add more sugar, vinegar if required. And let sauce cool down.

Add vegetables into the gravy, stir and garnish with sesame seeds. Wait for one night or at least a few hours before serving.

No comments:

Post a Comment