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

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

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.