Achar Kuning

Name: Achar Kuning
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 2 cups
Cuisine: Singaporean
Ingredients: 2 cloves garlic, peeled; 2 tablespoons oil; 4 cloves garlic, peeled and left whole; 4 shallots, peeled and left whole; 1 stalk lemongrass, thick bottom third only, outer layers removed, inner part bruised; ½ cup (50 g) peeled and thinly sliced carrot; ½ cup (80 g) peeled and thinly sliced daikon radish; 1 cm (½ in) fresh turmeric root, sliced, or ½ teaspoon ground turmeric; 2 tablespoons white vinegar diluted with 4 tablespoons water; 2 tablespoons coarse salt; ½ cup (40 g) peeled, deseeded and thinly sliced cucumber; 2 green chili padi (bird’s-eye chillies), whole, or 2 red finger-length chillies, deseeded and halved lengthwise; ¼ teaspoon ground white pepper; 1 tablespoon sugar; 3 slices fresh peeled ginger

Pickled Vegetables with Turmeric

Preparation info

Makes
2 cups

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Ingredients

½ cup (50 g) peeled and thinly sliced carrot
½ cup (40

Asia
Singapore
Gluten-free
Vegan
Street Food
South East Asia

Method

Sprinkle the carrot, cucumber and radish with the salt. Cover with a plate and weigh down with a heavy bowl. Set aside for 20 minutes.
Grind the turmeric, ginger and garlic to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning.
Rinse the vegetables, drain and squeeze out as much moisture as possible.