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Nyonya Achar

My son loves Nyonya Achar & has been bugging me to make it! It takes about 3hrs for the process (not including overnight pickling) so I tend to procrastinate.

But homemade always taste much fresher. Added more cucumber & pineapple as he prefers these 2 veggies. Also adjusted the seasonings to be not too sour or sweet.

Ingredients

Achar
(2 bottles)

  • 2 cucumbers, cut into strips
  • 1 small carrot, cut into strips
  • 100g cabbage leaves, tear into small pieces
  • 200g pineapple flesh, cut into small pieces
  • 40g ground peanuts
  • 2 tbsp sesame seeds

Rempah

  • 7-8pcs shallots
  • 2 cloves garlic
  • 2 pcs candlenut
  • 3 pcs dried chili, soak in hot water till soften, remove seeds and cut into small pieces
  • 3 pcs big red chilli, remove seeds and cut into small pieces
  • 1 stalk lemongrass, lower section only, sliced thinly
  • 5 slices galangal
  • 1 tsp turmeric powder
  • 2 tbsp cooking oil
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 100g sugar

Method

Achar

Add 1 tsp of sea salt each to the cucumber & carrot strips, cabbage & pineapple pieces, toss to coat well. Set aside for 1hr. After 1hr, wash thoroughly, use a salad spinner to remove excess water. Place the veggies into dehydrator & dry for 45-60 mins. (Alternatively, pat dry, spread them out on a flat tray and air/sun dry for 1-2hrs).

Rempah

  1. Place the shallots, garlic, candlenuts, dried chilli, red chilli, lemongrass, galangal, turmeric powder and 1 tbsp oil into a blender, blend into a smooth paste.
  2. Add 1 tbsp of cooking oil in a pan or wok, add the rempah paste and stir-fry till paste is aromatic.
  3. Add the vinegar, water, sugar to the paste and bring to simmer.
  4. Remove from heat, let the rempah paste cool slightly and add it into the mixing bowl of vegetables. Add the pounded peanut and sesame seeds. Stir to mix everything well.
  5. Let the achar cool down completely before bottling. Divide the achar into glass containers (prewash with boiling water) and store in fridge. Let the achar pickle overnight for flavours to develop before consumption. Bottled achar can be stored in fridge for up to 4 weeks, but best eaten within 2 weeks

Author

928F5F7A-4ADC-49D3-BAD5-50E0C71A4D79

Meg Tan

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