Seeing Gertrude making this acar, i was very eager to try. This is a very simple way of making acar, no sun drying your ingredients or grinding your spices..well, maybe i shouldnt compare this to the traditional nyonya acar making. I still love nyonya acar very much but i havent tried making my own. It was the simplicity of making this johor style acar that makes me wanted to try..Much lesser ingredients and quick to make...nice to go with some rice, also i think it will make a very appetising side dish when served along with some grilled meat or fish..
Recipe ( from My Kitchen Snippets, whom adapted from Mat Gebu )
1 cucumber, seeds removed, cut into thick match stick size
1 carrot, cut into thick match stick size
3/4 tsp turmeric powder
1 fresh red chilli, deseeded and cut into strips
4 cloves garlic, halves
1 onion, cut into wedges
1/2 inch piece young ginger, thinly striped
1 tbsp dried shrimps, soaked and pounded ( udang kering )
1/3 cup vinegar
1 cinnamon stick/ kayu manis
1 star anise / bunga lawang
5 cloves/ bunga cengkih
2 cardamon / pelaga
1 tsp mustard seeds/ biji sawi
1. Mix the cucumber with the turmeric powder and some salt. Set aside.
2. Heat up 1 tbsp of oil in wok and fry the mustard seeds, cinnamon stick, star anise, cloves and cardamon until fragrant. Add the ginger, garlic and pounded dried shrimps and fry for 2-3 minutes. Add in sugar and salt to taste ( i did not add in salt ) and stir till sugar is dissolved, follow by the vinegar.
3. Put in the carrots, chilli and onion. Stir to combine and add in the turmeric coated cucumber ( squeeze the water out first ) and cook for 2-3 minutes. Taste and see if more sugar or salt needed then remove from heat.
I am submitting this post to Malaysian Food Fest ( Johor Month ) hosted by Annie of Annielicious Food