Acar Awak

INGREDIENTS

A

• 3 chilli peppers (fresh)
• 4 chilli peppers (dried)
• 4 shallots
• 3 garlic cloves
• 3 centimeters turmeric (fresh)
• 1 candlenuts
• 3 centimeters galangal
• 5 grams shrimp paste (belacan)
• 1 teaspoons tamarind paste
• 1 lemon grass stalks
• salt
• sugar

B

• 80 grams cauliflower
• 180 grams carrots
• 180 grams cucumbers
• 90 grams chinese cabbage
• 5 strands long beans
• half a pineapple
• 10 g sesame seeds
• 30 grams peanuts
• 3 teaspoons vinegar

all vegetable in B are cut into 4 cm length.

Method

1. Mix carrots and cucumber pieces with 2 tsp of salt. Store in the refrigerator.
2. Blend chilies, shallots, shrimp paste (belacan), galangal, garlic and lemon grass until smooth.
3. Boil a pot of water with 2 tsp of vinegar. Blanch cabbage and french beans. Remove once they are slightly wilted.
4. Preheat oven at 60 degrees Celcius.
5. Dry carrots, cucumbers, cabbage and french beans with paper towel. Optional: Add pineapples.
6. Place all vegetables on a tray/baking pan and heat in the oven for 40 minutes.
7. Cook  paste from A with 2-3 tbsp of oil until fragrant/changes colour into a darker shade of red.
8. Add 200 ml of water to the  paste along with the tamarind paste. Cook at medium heat.
9. Once the paste begins to boil, lower the heat and add shrimp paste, sugar and vinegar.
10. Mix well before adding the crushed peanuts. Remove the pan of vegetables from the oven and add them into the pan of chilli paste. Sprinkle in the sesame seeds at the end of cooking.
11. Serve or store it in a clean and dry bottle. If kept refrigerated, it can last up to one month.