45min 4 ppl
Nyonya Achar
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 8 steps
Medium: 31–60 min or 7–12 steps
160 kcalper person
Protein 3g
Carbs 20g
Fats 7g
About this dish
Cucumber, carrot, cauliflower and long beans salted, sun-dried and pickled in a sweet-sour turmeric dressing with roasted peanuts and sesame seeds.
Allergy Info
Peanuts, Sesame, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Cucumberdeseeded and cut into batons2
- Carrotscut into batons2
- Cauliflowercut into small florets300 g
- Long beanscut into 4cm lengths150 g
- Shallots5
Dried Goods
- Candlenuts3
- Sugar80 g
- Roasted peanutscrushed60 g
Spices & Seasonings
- Saltfor salting the vegetables2 tbsp
- Dried Red Chilliessoaked6
- Turmeric powder1 tsp
- Sesame seedstoasted2 tbsp
Oils & Condiments
- Vegetable Oil4 tbsp
- Rice vinegar150 ml
Utensils
- Mixing bowl
- Blender
- Wok
- Colander
Method
1
Toss the cucumber, carrot, cauliflower and long beans with the salt in a large bowl and leave to draw out moisture for one hour.
Approx. 3 minutes
2
Rinse the salted vegetables thoroughly under cold water and squeeze out as much liquid as possible, then spread out to air-dry for 30 minutes.
Approx. 8 minutes
3
Blend the soaked chillies, shallots and candlenuts with the turmeric powder into a smooth paste.
Approx. 5 minutes
4
Heat the vegetable oil in a wok over medium heat and fry the paste for six minutes until fragrant and the oil separates.
Approx. 6 minutes
5
Stir in the rice vinegar and sugar, simmering for three minutes until the sugar dissolves into a sweet-sour dressing.
Approx. 3 minutes
6
Add the dried vegetables to the wok and toss thoroughly for two minutes until evenly coated, then remove from the heat.
Approx. 2 minutes
7
Leave the mixture to cool completely, then stir in the crushed roasted peanuts and toasted sesame seeds.
Approx. 4 minutes
8
Transfer to a clean jar and refrigerate for at least a day before serving to let the flavours develop.
Approx. 2 minutes
