Craving something sweet, sour, crunchy, and nutty? This is one of my favorite appetizer that will keep you coming back for more.


  • 600g cucumber, seeded and cut into 2-inch strips
  • 300g cabbage, cut into cubes
  • 300g French beans, cut into 2-inch pieces
  • 300g carrots, cut into 2-inch strips
  • 3 fresh red chilli, seeded
  • A handf fresh green chilli, seeded
  • 3 Tbsp roasted white sesame seeds
  • 1 thumbsize ginger, grated
  • 200g ground Peanuts
  • 150ml canola oil

Vinegar for blanching

  • 700ml Chinese rice or white vinegar
  • 350ml water
  • 2 Tbsp sugar
  • 1 Tbsp salt


  • 2 thumbsize tumerix
  • 10 shallots, chopped coarsely
  • 5 candlenuts, pounded
  • 15 dried chillis, seeded

Vinegar mixture

  • 350ml vinegar
  • 350ml water
  • 200g sugar
  • 1 tsp salt


  1. Soak dried chilli in warm water until softened. Coarsely chop.
  2. Blend/pound all rempeh ingredients until a paste forms.
  3. Mix cucumber strips with one tablespoon and set aside to draw out the water. Set aside.
  4. Prepare vinegar blanching mixture in a large wok a dn bring to a boil.
  5. Blanch vegetables separately. 3 minutes each for Cabbage and French bean. 90 seconds for carrots and fresh chilli. Plunge blanched vegetables into ice cold water and drain. Spread out on a tray to cool.
  6. Heat oil in wok and fry minced ginger until fragrant. Add rempeh paste and continue to fry for a few more minutes.
  7. Add water, vinegar, sugar, and salt and bring mixture to a boil.
  8. Turn off heat and stir in cooled vegetable, peanuts, and sesame.
  9. Let achar sit in wok to cool completely. Stirring occasionally.
  10. When fully cooled, cover and let mixture sit overnight.
  11. Transfer to glass jars and store in the refrigerator.
Petite cucumbers
Rempeh pounded. Cucumbers sliced.
Blanch cauliflower, french beans, carrots, and cabbage
Fry Rempeh
Stir blanched vegetables with fried rempeh and vinegar mixture. Cool overnight and store in glass jars in refrigerator.

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