Mixed Vegetable Pickle

Name: Mixed Vegetable Pickle (Acar Rampai)
Cuisine: Malaysian
Ingredients: Red chillies 2, seeded and sliced; Cucumber 1, peeled, halved, cored and julienned; Shallots 5, peeled and sliced; Cooking oil 4 Tbsp; Green chillies 2, seeded and sliced; Candlenuts 6; Ground chilli paste 3 Tbsp; Water as needed; Garlic 2 cloves, peeled; White sesame seeds 4 Tbsp, toasted; Turmeric 1-cm (½-in) knob, peeled; Carrot 1, peeled and julienned; Salt 1 Tbsp + more to taste; Garlic 5 cloves, peeled and chopped; White vinegar 4 Tbsp; Sugar 3 Tbsp

Acar Rampai

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cucumber 1, peeled, halved, cored and julienned
Carrot 1, peeled and julienned
Water as needed

Asia
Malaysia
Preserve
Vegan
Gluten-free
South East Asia

Method

Soak the cucumber and carrot in water mixed with 1 Tbsp salt for 1 hour. Drain and dry the vegetables with a tea towel.
Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste until fragrant.