Acar Timun Kuning /javanese cucumber and carrot in curry spices

From wikipedia :
Acar is a type of pickling made in IndonesiaMalaysia, and Singapore. It is made from different vegetables such as yardlong beanscarrots and cabbage which are pickled in vinegar and driedchillies. The vegetables are then tossed in ground peanuts.
Variants of acar include acar awak or Nyonya acar, and Malay acar. Acar awak is more elaborate, containing other vegetables such as eggplants as well as aromatic spices in the pickling mix.
Acar is commonly served as a condiment to be eaten with a main course.
In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up.
The salad has also been adopted in to Thai cuisine where it is called achat (Thaiอาจาด). It is made with cucumber, red chillies, red onions or shallots, vinegar, sugar and salt. It is served as a side dish with the Thai version of satay(Thaiสะเต๊ะ).
in west java ( Indonesia ) where I come from, acar can be cook too,we call it "tumis" cook in few minutes until all ingredients combine and the vegetable still looks fresh not really soft or mushy.
1 English cucumber
2 carrot
4 oz fresh green beans
1 tbsp vegetable oil
2 clove shallot ( chopped )
2 clove garlic ( chopped )
1/2 tsp curry powder
1/2 tsp turmeric powder
1 tsp grated ginger
1 tsp grated galangal
1/2 tsp salt or more
1/2 tsp black pepper
pinch of sugar

Preparation :
wash all vegetables.
after you feel the carrot cut carrot,cucumber and greenbeans in stick about 3 inch long and set aside
on skillet heat vegetable oil
cook chopped garlic and shallot until cook about 2-3 minutes add grated ginger and galangal cook for a while.
add carrot,green bean and cucumber,and season with dry ingredients,salt,pepper,curry powder,turmeric powder and sugar.
cook about few minutes until green bean soft not too cook.

and also I have this recipe :
Indonesian acar timun


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