
Craving something sweet, sour, crunchy, and nutty? This is one of my favorite appetizer that will keep you coming back for more.
Ingredients
- 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
Rempeh
- 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
Directions
- Soak dried chilli in warm water until softened. Coarsely chop.
- Blend/pound all rempeh ingredients until a paste forms.
- Mix cucumber strips with one tablespoon and set aside to draw out the water. Set aside.
- Prepare vinegar blanching mixture in a large wok a dn bring to a boil.
- 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.
- Heat oil in wok and fry minced ginger until fragrant. Add rempeh paste and continue to fry for a few more minutes.
- Add water, vinegar, sugar, and salt and bring mixture to a boil.
- Turn off heat and stir in cooled vegetable, peanuts, and sesame.
- Let achar sit in wok to cool completely. Stirring occasionally.
- When fully cooled, cover and let mixture sit overnight.
- Transfer to glass jars and store in the refrigerator.





No Comments