Aachar - Nyonya Style Pickled Vegetables Recipe

Brought to Malaysia and Indonesia by Chinese immigrants, this Sour Spicy dish with a hint of sweetness is a perfect accompaniment to rice.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Cucumber(s) : 1 whole
  • White cabbage(s) : 0.25 whole
  • Carrot(s) : 1 whole
  • Snake beans (Long beans) : 50 g
  • Peanut(s) : 50 g
  • Toasted sesame seeds : 10 g
  • Maldon salt : 3 pinch(es)
  • Caster sugar : 1 tbsp
  • Groundnut oil : 15 ml
  • Rice wine vinegar : 50 ml
  • Part two of the recipe
  • Shallot(s) : 2 whole
  • Red chilli(s) : 6 whole
  • Ground turmeric : 1 Tsp
  • Macadamia nut(s) : 10 g
  • Water : 30 ml



    Cut the Cucumber into 3cm sticks
    De-core and slice the cabbage.
    Peel and cut the carrot into 4cm pieces.
    Trim the tops and tails, cut the snake beans into 4cm pieces.

    Sprinkle the vegetables with salt in a colander to allow to slightly soften and draw out some of the moisture.

    If necessary, toast and coarsely chop the peanuts


    Peel and roughly cut the shallots, add to a food processor or mortar and pestle with the chilies, turmeric, macadamia nuts (candle nuts if available) water and vinegar.

    Heat a large wok to Medium.

    Add the peanut oil and fry the spice paste until the mix becomes sweet and aromatic.

  • 3. TO FINISH

    Add the vegetables to wok and turn off the heat, stir well and garnish with the nuts and sesame seeds.

    Serve chilled if possible.

Chef's tip

«Aachar are best served the day after when they have had time to develop their flavors »

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