ACHAR CHIILI PASTE INGREDIENTS:
- 10 pieces Shallots - peeled
- 4 pieces Cloves Garlics
- 2 pieces Candlenuts
- 5 pieces Dried Chilli - soaked till soften and deseed
- 2 Red Fresh Chilli - removeseedd & cut to shorter pieces
- 1 Stalk Lemongrass - use only the bottom white portion, sliced finely
- 12 grams Galangal
- 1tsp Turmeric Powder
- 2 to 3 tbsp Cooking Oil
VEGETABLES INGREDIENTS:
- 2 med Cucumber (est. 400 to 500gm)
- 2 med Carrot (est. 200gm)
- 1 Fresh Pineapple - cut into small chunks
- Toasted Peanuts
- 2tbsp Roasted sesame seeds
- 1tsp Sea Salt or Pink Salt
SEASONING:
- 100ml White Rice Vinegar
- 100ml Water
- 100gm Raw Sugar
- 1/2tsp Salt
METHOD:
1. Cucumber -
Cut cucumber and discard the seeds.
Slice thin about 1 1/2inch length, add 1tsp of salt into sliced cucumber evenly for 30mins After 30mins, squeeze out excess water. Spread out cucumber on a tray and air dry for an hour.
2. Carrot -
Peel carrot and slice thinly. Coat carrot with 1 tsp salt for 30mins. After 30mins, squeeze out any excess water. Spread out the carrot on a tray and air dry one hour.
METHOD:
1. Blend the achar chilli paste ingredients in the food blender until a smooth paste.
2. In a wok, add in oil, fry the blended chiili paste until aromatic.
3. Add in the seasoning ingredients and mix well to simmer and bubbly.
4. Turn off the fire, at this point, add in prepared cucumbers, carrots, pineapple, peanuts and sesame seeds.
Season to taste.
5. Allow the achar to cool before store in glass containers and keep refrigerated.
