Acar kuning

Acar kuning

Vegetable pickle

By
From
The Complete Asian Cookbook
Makes
3 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
2 garlic cloves, finely grated
2 teaspoons fresh ginger, finely grated
3 candlenuts or brazil nuts, grated
1 teaspoon ground turmeric
125ml white vinegar
2 teaspoons sugar
1 teaspoon salt
90g carrots, julienned
125g green beans, sliced
10 fresh red and green chillies, stems removed
1 green cucumber, peeled, seeded and julienned
125g cauliflower florets

Method

  1. Heat the peanut oil in a saucepan over low heat. Add the garlic and ginger and cook for 1 minute, then add the grated candlenuts and turmeric and cook for a few seconds longer. Add the vinegar, sugar, salt and 125 ml water and bring to the boil, then add the carrot, beans, chilli and cauliflower. Bring back to the boil and boil for 3 minutes, then add the cucumber and boil for 1 minute longer.
  2. Turn into an earthenware or glass bowl and allow to cool. Use immediately or store in sterilised airtight jars in the refrigerator for up to 2 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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