NYONYA ACAR (VEGETABLE PICKLE) - MFF PENANG #4

Acar is my favourite, and this is my 1st attempt to make Acar. Acar is a type of vegetable pickle/salad popular in Malaysia too. Made from different vegetables like cucumbers, long beans, carrots, cabbage and is pickled with spicy paste and vinegar. Ground peanuts and sesame seeds are also added to this dish. Acar is commonly served as a condiment to be eaten with a main course. This is a great vegetarian dish too.

 My creation on ingredients I have in hand. (Left over ingredients from otak otak recipe)

Ingredients :

1 cucumber - (removed the seeds) and cut into 4cm strips
150g cabbage leaves, tear into large pieces
2 carrots cut into 4cm strips
150g long beans, cut into 4cm strips

200g pineapples. cut into 4cm strip

To make into paste:

6-8 fresh chillies
8 dried chillies –soak in hot water until soft
5 shallots
4 cloves garlic
2 cm X3 fresh turmeric root/3 tbsp ground turmeric
1” galangal (lengkuas)
3 candlenuts (buah keras) - Optional
3 stalk lemon grass, sliced finely
1” of shrimp paste (belachan) - optional

Vinegar mixture:

1 cup of white vinegar
1 cup water
6 tbsp. sugar (more if you like it sweeter)
1 tsp salt
200g roasted peanuts, skinned and pounded
5 tbsp roasted sesame seeds

For blanching the vegetables:

600ml water
400ml vinegar
2 tbsp salt
2 tbsp sugar

Method

1. All the vegetables need to be cut into single manageable pieces.

2. Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables (except pineapples) one type at a time for 1 minute. Remove, draining thoroughly and dry them on  a clean kitchen towel, squeezed the water out of the vegetable (or you may dry under the sun for 2-3 hours to dry) and set it aside.
3. Roughly crush the peanuts and set aside.

4. Dry roast the sesame seeds in pan, cool and set aside.

5. Prepare the spice paste by blend/pounding the spices. Then dry fry until fragrant. Add the vinegar, sugar (be careful, will turn dark if over cook the sugar) and salt, then leave to cool completely. Check seasoning as you might need to add more sugar to it.
4. Stir in all the prepared vegetables and pineapple. Allow to cool and store in a clean jar and refrigerate.. Add peanuts and sprinkle on the sesame seeds just before serving.

 

Jiu Hu Char (Jicama & Cuttlefish Stir Fry with Lettuce Wrap) - MFF PENANG #1

 

Recipe type: Appetiser / Main

 

Ingredients

• 1kg Jicama / Sengkuang – shred finely
• 2 Carrot – shredded finely
• 3 Dried Cuttlefish – shred finely and soaked for 5 minutes
• 3 Big Dried Mushrooms – soaked in hot water for 10 minutes and thinly sliced
• pepper to taste
• 1 tbsp. fish sauce.
• 1 tbsp. light soya sauce
• 20g dry prawn - wash & soaked for 5 minutes
• 5 shallot - cut into thinly sliced

 

Instructions

1. In a wok, heat oil. Saute dry prawn and shallot until lightly brown and fragrant.
2. Add cuttlefish, and mushrooms. Cook until they soften.
3. Add jicama and carrot and fry until cooked. Add 100ml water and switch fire to low, cover wok to slow cook for about 10 minutes until water has been almost absorbed and jicama is soft. (the longer you braise it, the more flavourful the dish will be).
4. Season with fish sauce, light soya sauce and pepper to taste.
5. Serve wrapped in fresh lettuce leaves.
   
   
    I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodi

Coral Seaweed Kerabu - MFF SABAH #7

This Coral Seaweed is also know as Sea Bird's Nest as they are rich in collagen and protein which good for beauty skin.

Ingredients
50g dry seaweed - I use two type. Soaked for few hours or overnight. (Change water few times)
1 green mango (peeled, finely shredded)
1/4 ginger bud (Bunga Kantan) - (Finely shredded)

Seasoning
1/2 tsp. salt
3 tbsp. sugar
2 tbsp. sour palm sauce
2 Calamansi juice (limau kasturi)

Method
1.Drain seaweed, place all ingredients into a bowl and mixed well with seasoning.
2.Chilled in the fridge.
3.Garnish with some parley & chili before served.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

Hinava - Kadazan Dusun Appetizer (Fish salad) - MFF Sabah #1

Hinava is most well known as a traditional dish of the  KADAZAN DUSUN indigenous ethnic group in Sabah, Malaysia. It is a form of salad with pieces of raw fish marinated in lime juice. If you don't like fish, you can also substitute the mackerel with either prawn or squid. Have it with white rice or on its own as a salad dish.

 Ingredients
200g raw Mackerel (tenggiri) fish flesh
juice of 4-5 lime
salt to taste
ginger, cut into fine strips
2 shallot, peeled and slice thinly
1/4 chili, cut into fine cube/strips
Slices of raw bitter gourd ( thinly slice) - Optional
Garnishing

Method to prepare

1.Wash and then slice the fish flesh thinly.

2.Add the lime juice and salt. Mix well with raw fish, ginger, shallot and chili.

3.Set aside for about 10min, preferably in a refrigerator.

4.Serve as salad/appetizer.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.