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Acar Rampai
Adjust the taste while you are cooking. Sometimes you need to add more brown sugar or vinegar. You are looking for a balance between sour and sweet.
"An almost essential dish in Malay weddings."
Ingredients
1 cucumber
2 carrots
1/2 sengkuang (jicama)
6 long beans
2 red chillies
2 green chillies
10 shallots
1 tsp 'kapur' (found in Indian shops usually used in chewing betel leaf) soaked in 3 cups water
1/2 cup brown sugar
1 tsp salt
1/4 tsp turmeric powder
2 Tbs vinegar
4 Tbs oil
2 Tsb chilli paste
Sesame seeds
To blend:
1 cup groundnuts
5 cloves garlic
1 red onion
1 inch ginger
3 candlenuts
2 carrots
1/2 sengkuang (jicama)
6 long beans
2 red chillies
2 green chillies
10 shallots
1 tsp 'kapur' (found in Indian shops usually used in chewing betel leaf) soaked in 3 cups water
1/2 cup brown sugar
1 tsp salt
1/4 tsp turmeric powder
2 Tbs vinegar
4 Tbs oil
2 Tsb chilli paste
Sesame seeds
To blend:
1 cup groundnuts
5 cloves garlic
1 red onion
1 inch ginger
3 candlenuts
Serves...
3 - 4
I love the crunch from the vegetables and the sourness from the vinegar
Method
Slice cucumber, carrots, chillies and sengkuang lengthwise, then about an inch long. Chop long beans to about the same size.
Add shallots and soak them in "kapur' water for 15 minutes (this keeps them crunchy but if you can't find any, just opt it out).
Then mix in salt, brown sugar, turmeric and vinegar- let the vegetables soak this up for another 15 minutes.
Dry roast peanuts and pound them roughly.
Heat oil and fry blended ingredients until a little crispy. Add in chilli paste and fry until fragrant.
Add in peanuts keeping a tablespoon aside.
Add in vegetables and toss until well covered in peanut paste.
Toss in the peanuts set aside and sesame seeds.
Add shallots and soak them in "kapur' water for 15 minutes (this keeps them crunchy but if you can't find any, just opt it out).
Then mix in salt, brown sugar, turmeric and vinegar- let the vegetables soak this up for another 15 minutes.
Dry roast peanuts and pound them roughly.
Heat oil and fry blended ingredients until a little crispy. Add in chilli paste and fry until fragrant.
Add in peanuts keeping a tablespoon aside.
Add in vegetables and toss until well covered in peanut paste.
Toss in the peanuts set aside and sesame seeds.
Foodster's Verdict
Acar Rampai
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
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mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
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i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
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Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
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Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
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From the entry 'Pandan Butter Cake'.
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