Gastronomixs

Acar campur

Acar means ‘spicy pickle’. This Indonesian pickle is often served with a traditional rijsttafel (rice table).

Acar campur

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Ingredients

100

g

white cabbage

100

g

French beans

100

g

carrots

100

g

cauliflower

0.5

 

cucumber

4

 

green chilli peppers

100

g

bean sprouts

1

 

onion, finely chopped

2

cloves

garlic, finely diced

4

 

kemiri nuts, roasted

2

tsp

turmeric

1.5

tsp

ground ginger

8

tbsp

vinegar

1

stalk

lemon grass, crushed

2

tbsp

sugar

As needed:

 

salt

Preparation method

  • Wash the white cabbage, French beans, carrots, cauliflower, and cucumber.
  • Remove the seeds from the cucumber and cut all the vegetables into small pieces.
  • Remove the seeds from the chilli pepper and cut in half lengthwise.
  • Rinse the bean sprouts.
  • Blanch all the products, except the bean sprouts, in water with salt.
  • Grind the onion, garlic, kemiri nuts, turmeric, ground ginger, and salt into a paste.
  • Add the vinegar, lemongrass, and sugar and bring to the boil.
  • Add all the vegetables, except the cabbage and bean sprouts, once the vinegar starts to boil.
  • Finally add the cabbage, bean sprouts, and chilli pepper and boil for another minute.
  • Store in an air-tight jar in the refrigerator. 

Serving suggestions

  • As a side dish to serve with various Indonesian dishes.
  • As a pickle in salads or on a sandwich.

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