Malaysian Acar Rampai Vegetable Pickle
Ingredients
- 2 cucumbers
- 2 carrots
- 10 shallots
- 10 cloves garlic
- 10 green bird's eye chilies
- 4 inches ginger
- 1 small packet dried shrimp
- 15 dried chilies
- 2 large onions
- 4 cloves garlic
- 2 inches ginger
- 2 cups vinegar
- 1 cup sugar
- 1 cup water
- Fine salt
- MSG
- Edible lime
- Cooking oil
- Roasted mustard seeds
Preparation
Slice cucumbers and carrots (remove seeds) and ginger lengthwise like matchsticks. Soak in lime water for 15 minutes to make crisp. Then wash and drain until dry.
If shallots and garlic are large, cut in half. Remove stems from green chilies.
Blend dried chilies, large onions, garlic, ginger, and dried shrimp until smooth.
Heat oil until hot and fry the blended ingredients until oil separates. Add vinegar, water, sugar, salt, and MSG. Cook for 30 minutes until sauce thickens.
When sauce is thick, add ginger, carrots, shallots, garlic, green chilies, and cucumbers. Stir until even, then add roasted mustard seeds, stir again, and turn off heat.
Let the pickle sit in the pot for 30 minutes before serving.
Notes
Acar rampai is delicious eaten with hot rice or biryani rice.
