Nyonya Acar Recipe

By Margarita Lee

Ingredients A:
200g carrot (cut into 3 cm thin strips)
200g cucumber (cut into 3 cm thin strips)
200g long beans (cut into 3 cm thin strips)
200g cauliflower (cut into pieces)
200g cabbage (cut into pieces)
200g pineapple (cut into pieces)
1L water
1 Tbsp salt
1 Tbsp vinegar
1 Tbsp turmeric powder

Ingredients B:
150g red chilies, deseeded and chopped
30g dried red chilies, soaked and deseeded
10 shallots
6 cloves garlic
1 stalk lemongrass, chopped
6 candlenuts
20g fresh turmeric
20g belacan, toasted
200 ml white rice vinegar
4 tbsp cooking oil
Sugar to taste

Toasted peanuts
Toasted white sesame seeds
Crispy fried shallots
Crispy fried garlic


  1. In a large pot, bring 1L of water to boil. Add salt, vinegar, and turmeric powder.
  2. Blanch cabbage, long beans, and cauliflower for 1 minute or until slightly wilted. Set aside.
  3. Mix carrots and cucumbers with 1 tbsp of salt. Set aside.
  4. Preheat the oven to 45 degrees Celsius. Dry carrots, cucumbers, cabbage, pineapple, and long beans with a paper towel. Spread the blanched vegetables evenly on a baking tray and leave them in the oven for an hour.
  5. Blend together red chilies, dried red chilies, shallots, garlic, lemongrass, fresh turmeric, candlenuts, and toasted belacan into a smooth paste.
  6. Heat oil over medium heat and sauté the blended ingredients until fragrant.
  7. Add vinegar and sugar to taste. Sauté for a few more minutes until it boils. Leave it to cool.
  8. Mix all the vegetables well with the chili paste and peanuts.
  9. You can serve immediately, but for the best results, store in an airtight container and refrigerate overnight to let all flavors seep into the vegetables. Enjoy!
Show More

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button