Malaysian vegetable achar

There are many ways to do this vege., achar.
I will give you two types, one with chillie paste
and the other with out.
Buah keras is candle nut in english.
You can substitue candle nut with cashew nut.
Galangal with ginger.

Malaysian vegetable achar.
Ingredients:-

2 cucumber - seeded and cut into fingers
2 carrots - seeded and cut into fingers
5 long beans - cut into fingers
6 leaves of cabbage - cut into squares (about the size of the rest of the veges)
2 red chillies - halved lengthwise and cut into 3 each
3 cups water
3 1/2 cups vinegar
1/2 cup cooking oil
4-5 tbsp sugar to taste
2-3 tsp salt to taste
1 cup roasted peanuts - skinned and crushed
2 tbsp sesame seeds - roasted
Spices to be grounded :-

15-20 dried chillies - soaked until soft
1.5cm knob fresh tumeric
2 stalks lemon grass - sliced
3 slices galangal
3 buah keras
20 shallots
2 cloves garlic

Method :-

Mixed 2 tsp salt to the cucumber and carrots. Leave for 2-3 hours.
Boil water with 1 cup of vinegar and 1 tsp salt in a sauce pan.
Blanched vegetables before spreading them on a clean tea towel to dry at least 1 hour.
Rinse the cucumber and carrots well, drain and spread on another clean tea towel to dry.
Heat up the coking oil and fry the ingredients for 10 - 15 minutes.
Add in the remaining vinegar, sugar and salt to taste. Stir until sauce thickens.
Add in the peanuts.
Turn off the heat and mix in the air dried vegetables. Lastly the sesame seeds.
Dish out. Preferably to be eaten at least six hours later.


This is another method.

ACHAR
Ingredients:
500 grms cucumber quartered lengthwise, ( remove the soft centre)
Cut into 4 cm strips
150 grms carrots cut into 4 cm strips
150 grms long beans cut into 4 cm in length
150 grms cabbage leaves cut into 2.5 cm squares
200 grms cauliflower cut into small pieces
3 red and 3 green chillies cut into 4 cm strips
4 small red onions halved
4 tbs roasted sesame seeds for garnishing

For scalding vegetables:
600 ml water
400 ml vinegar
2 tbs salt
2 tbs sugar.
Little fresh tumeric or tumeric powder

To fry:
3 small red onions sliced finely
2 tsp of oil

Method:
Sun all the cut vegetables for about 2 hours.
Bring the water,vinegar, sugar and salt for scalding
The vegetables to a rapid boil. Blanch the vegetables
One type at a time, cabbage and cucumber for about
3 seconds. The rest of the veges except the chillies and onions
For about 10 seconds. Drain vegetables at once in colander.

Heat oil in a wok and fry the sliced onions. Add in the halved
Onions and the cut chillies. Now add in the scalded vegetables.
Give a nice stir. Add sugar, salt and vinegar to your taste.
Remove and store in a glass jar. When about to serve add in the sesame seeds.