Monday, May 11, 2009

Penang Nyonya Style Vegetarian Pickle – Accar

This is one on my mum’s favourite recipe and it is a must have dish during festival season. She is at her eighties and can still dish out good Accar for the family. The way she manages the balance of sweetness, sourness and saltiness of the dish to perfection amazes me. I guess she must have got it right through years of experience. Mum’s cooking is the best!

Ingredients For Penang Nyonya Style Vegetarian Pickle - Accar

Gravy
Shallots, 5 pcs, blended
Chilli, 1 table spoon
Turmeric, 1 teaspoon
Salt to taste
Sugar to taste
Vinegar to taste

Vegetables
Long Beans, 8 pcs, cut into 1” length
Carrot, 1 pc, cut into 1”x ¼” x ¼ “
Cabbages, 1/4, wash and cut into large pieces
Cucumber, 1 pc, cut into 1”x ¼” x ¼ “

Garnish
Toasted peanuts, ½ cup, pounded into small pieces
Sesame seeds, ¼ cup, toasted until golden brown

Heat some vegetable oil in wok and sauteed ingredients for gravy (dressing) until fragrant. Add a little water if the gravy is too dry. Add all the vegetables and stir fry for a short while. Garnish with peanuts and sesame seeds and serve.
Enjoy your Penang Nyonya Style Vegetarian Pickle with steamed rice!

3 comments:

Small Kucing said...

ooo itu macam ka...i thought just jeruk. Okay will try this out when i have the time and got all the ingredient.

By the why...when you wrote chili...what chili is that? Cili boh or what?

Small Kucing said...

What Cili

Pete said...

Use chili boh also can. Sometime I use dry chilli powder made into paste...

LinkWithin

Related Posts with Thumbnails