Nyonya Acar — Peranakan Pickled Vegetable Relish

The Peranakan pickled vegetable relish that accompanies almost every Nyonya meal — crunchy vegetables in a fragrant, slightly sweet, slightly spicy peanut dressing. Nyonya Lim's version is her grandmother's unchanged. Keeps 2 weeks in the fridge. Free family recipe.

🥘 Ingredients

• VEGETABLES (choose 3-4):
• 2 cucumbers — deseed, cut into batons
• 2 carrots — cut into batons
• 150g long beans — 5cm lengths
• 150g cabbage — 2cm pieces
• 1 tbsp salt
• ACAR PASTE (blend smooth):
• 5 dried red chillies (soaked), 6 shallots
• 2cm fresh turmeric, 1 stalk lemongrass (white part)
• 3 candlenuts (buah keras)
• 3 tbsp oil for frying
• DRESSING: 3 tbsp rice vinegar, 2 tbsp sugar, 1 tsp salt
• 3 tbsp toasted sesame seeds
• 4 tbsp crushed toasted peanuts
• 1 tbsp sesame oil

👨‍🍳 Steps

1. Step 1 — Salt and Dry Vegetables: Cut all vegetables. Toss with salt and leave in a colander 1-2 hours until moisture has drawn out. Rinse thoroughly, squeeze firmly to remove as much water as possible. Spread on trays and dry: in the sun 2-3 hours, or in an oven at 60°C for 40-50 minutes. Vegetables should be noticeably drier and slightly limp but still with crunch.
2. Step 2 — Fry the Paste: Heat oil in a wok over medium heat. Add blended paste. Fry, stirring constantly, for 10-12 minutes until oil rises and paste becomes fragrant.
3. Step 3 — Dressing: Add rice vinegar, sugar, and salt to the fried paste. Stir and cook 2 minutes. Taste — should be tangy, savoury, and slightly sweet. Remove from heat and cool COMPLETELY.
4. Step 4 — Combine: Add dried vegetables to the completely cool paste (warm paste = soggy vegetables). Toss well to coat. Add sesame seeds, crushed peanuts, and sesame oil. Mix thoroughly.
5. Step 5 — Pickle: Transfer to a clean glass jar. Refrigerate for minimum 24 hours before eating.
6. Acar keeps refrigerated for 2 weeks. Flavour deepens with time.
7. Note: Never add warm paste to vegetables — it draws out moisture and makes the acar soggy.

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