Having gained its share of
fans, I thought that I had better post my Express Achar recipe on my blog. This
is especially for you Eva, it is not that difficult to get the spices grounded.
I would caution against over
drying or over heating the vegetables in your pan, you would surely not want to
cook it, otherwise the vegetables will wilt and not be crunchy. Under frying it
will give you a more watery Achar. What I actually do, is to lightly pan dried
(meaning, I fry it over very low fire), the moment I think the vegetables are
getting a bit too hot, I would turn off the gas, let them cool a little and
then heat them up again. Keep stirring too for evenness. Fry the different
vegetables in different batches, according to how quick cooking they are. The
only vegetables that you can pan-fry together are cucumber, fresh chilies (if
you are using) and the hard stalks of the cabbage.
You could adjust the
proportion of the vegetables used, using more of those vegetables you like and
less or even omit those that you are not fond of.
This is a fool-proofed dish.
You may have some wilted vegetables, i.e. if you pan-fried them too long, or
too sour if you used too much vinegar or too sweet or too salty or not enough
sugar, but in spite of all these little misadventures you would still have a
great Achar (Vegetables Pickle) that is superior to any other pickle. It is not too spicy(hot) so you could eat plenty of it. Happy
cooking Eva!
Ingredients :
Spices to be grounded :
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Vegetables :
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6 - 8 dried chillies
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1 pkt peanut candy (220 gm pkt)
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2 buah keras
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1 large local cucumber or
1 ½ medium sized cucumber
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2 stalk lemon grass/serai
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200 gm long beans
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15 onions
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1 carrot
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6 pips garlic
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3-4 leaves cabbage
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1 piece fresh kunyit (1 ½
inch)
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1 454 gm tin canned
pineapple
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1 tsp shrimp paste/belachan
(optional)
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3-4 tabsp apple vinegar(diluted with 2 tabsp water)
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Salt and sugar (3-5 tabsp)
to taste
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Method :
- Pound the peanut candy (you can put it in a cloth
bag and use a small hammer) coarsely, or use an electric chopper.
- Cut cucumber, carrots, long beans into lengths of
about 2 cm x ½ cm
- Cut cabbage into square/rectangular pieces.
- Either dry the vegetables in the sun, oven or
lightly pan dried.
- Grind the spices together.
- Fry the spices in oil till fragrant. (about ¾
cup)
- When fragrant, add 2 tabsp vinegar mixture.
- Add carrots, fry for 1 minute, and then add the
long beans.
- As you add the vegetables, add some salt and
sugar, in proportion to the vegetables that has been added.
- Add in the cucumber and cabbage, followed by more
vinegar, salt and sugar to taste.
- Lastly add in the cubed, canned pineapple.
- Add in most of the grounded peanut candy, leaving
some for garnishing.
Some notes :
- Some of you may prefer to have more grounded
peanut candy for garnishing.
- You could use some of the canned pineapple juice.
Adjust seasoning accordingly.
- I usually do not use the full tin of the canned
pineapple, (leave some), but it’s up to your preference too.
- You can add fresh chillies too (cut into half
lengthwise).
- Do not add water, unless your vegetables are very
dry.
- For those of you, who prefer a more sour flavour,
you could add another tabsp. of vinegar, especially if you can ‘stomach’
it. However, please note that you may need to add in more sugar to balance
up the vinegar, and besides aren't we trying to cut down our sugar?
Normally I do not finish using the vinegar, it is better to prepare more
of the diluted vinegar, for a better and thorough spread among the vegetables.
- Test some vegetables or the gravy for taste. (Is
it sweet enough? Or do you need more salt or vinegar.)
- You could add more peanut candy too, or you could
use grounded peanuts and sesame seeds. If you do that, please adjust the
amount of sugar used.