Acar - Indonesian Spicey Mixed Vegetable Pickle

Acar, pronounced AH-char, is served as a side dish with meals, especially sate (pronounced SAH-tay) - sort of mini-shish-kabobs, which can be made with tofu as well as meats. 1 medium carrot, cut in strips about 1/4" x 1-1/2" 1/4 lb. green beans, cut in strips about 1/4" x 1-1/2" 1 medium cucumber, seeded and cut in strips about 1/4" x 1-1/2" 1/4 lb. cauliflower, broken into flowerettes 1 dozen shallots or tiny white "pearl" boiling onions, peeled Prepare all vegetables. Set aside. 4 cloves garlic 1/2" fresh ginger root, peeled 3 macadamia nuts or kemiri 1 tsp. salt 1/2 tsp. turmeric Grind all seasonings to a paste in mini-blender jar. Or, smash garlic and ginger to a pulp, separately. Crush nuts almost to a powder. Then blend all seasonings together. 2 Tb. vegetable oil Heat oil in a heavy saucepan. Fry seasoning paste briefly until ingredients begin to color. 2 tsp. to 1 Tb. white sugar 1/2 c. water 1/4 c. white vinegar Add to spice paste in saucepan. Stir to blend well. Bring just to a boil. Lower heat to simmering. 1-3 fresh red chilis, seeded and sliced into rings Add to liquid in saucepan, along with all vegetables except cucumber. Simmer 3-5 minutes. Add cucumber. Simmer 1 minute longer. Remove from fire and chill. Serve cold.

Back to the Indonesian Recipe Index
To the Priestess's Quarters
To the Canaanite Temple

If you have any questions about these recipes
Send me E-mail!