Penang Acar (Penang Spicy Pickled Vegetables)

Ingredients

• 500 gcucumber, soft centre removed, cut lengthways with the skin into 1½-inch strips
• 200 gcabbage, cut into large pieces
• 200 gcarrots, peeled and cut into 1½-inch strips
• 200 glong beans, cut into 1½-inch strips
• 200 gpineapple, cut into small pieces
• 100 groasted peanuts, ground
• 100 gwhite sesame seeds, toasted
• 1 tablespoonsalt, for soaking the vegetables
• 1 teaspoonsalt
• 450 mlwhite vinegar
• 180 gsugar
• 6 tablespoonsoil
• 10fresh chillies
• 5 indried chillies, soaked in hot water until soft
• 10shallots, peeled
• 5 clovesgarlic, peeled
• 2 cmfresh turmeric, peeled
• 2 cmgalangal, peeled
• 3candlenuts
• 3 tablespoons (or 20 g)coriander seeds
• 20 gbelacan, toasted

Instructions

1. 1

   Salt the vegetables

   Put the cucumber and carrot strips in a bowl and mix with 1 tablespoon of salt. Leave for 30 minutes, then rinse thoroughly, drain and squeeze out the water to help them stay crisp.

2. 2

   Prepare the blanching water

   Half-fill a large pot with water, add 250 ml of the vinegar and bring to the boil. Add a pinch of salt.

3. 3

   Blanch the vegetables

   Working in batches, blanch each vegetable for about 2–3 minutes. Remove each batch and drain it well.

4. 4

   Dry the vegetables

   Leave the vegetables to dry for 1 hour.

5. 5

   Fry the chilli paste

   Heat a large wok, add the oil and fry the red chilli paste for about 3 minutes. Add the ground shallot mixture.

6. 6

   Cook until fragrant

   Fry until aromatic and the oil separates, which takes about 10 minutes.

7. 7

   Season the paste

   Add the remaining 200 ml vinegar, the sugar and 1 teaspoon of salt.

8. 8

   Add the peanuts

   Stir in the ground peanuts and mix thoroughly.

9. 9

   Mix in vegetables

   Add the vegetables and stir well to coat them.

10. 10

    Finish with sesame

    Garnish with the toasted sesame seeds.

11. 11

    Chill for flavour

    The acar can be served straight away, but it tastes best after an overnight rest in the refrigerator, when the flavours have had time to develop.

12. 12

    Store in the fridge

    Keep chilled in the refrigerator. The recipe says it can keep for about 2 weeks.

What is Penang acar?

Acar is a vegetable pickle found in several Southeast Asian food traditions. This Penang version is associated with Peranakan Nyonya cooking, where a lively balance of sour, sweet, spicy and savoury flavours is central.

Crunchy vegetables and pineapple meet a rich, aromatic chilli mixture, with peanuts and sesame for a nutty finish. It works as an appetiser or as a sharp, colourful side for rice dishes such as nasi lemak or nasi kunyit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 13g protein, 77g carbs, 30g fat.

The sugar and vegetables, including pineapple, provide most of the carbohydrates; the oil, peanuts and sesame contribute much of the fat, while peanuts add some protein. Belacan and added salt contribute sodium, so balance a serving with plain rice and another simply cooked dish rather than adding extra salty sides.

The vegetables and their texture

Salted cucumber and carrots: the initial salting draws out moisture, while squeezing them after rinsing helps preserve a firm bite.

Blanching: brief cooking softens the cabbage and beans without making them limp. Drain the batches thoroughly so excess water does not dilute the dressing.

Drying: the hour-long drying stage helps the vegetables take on the seasoned mixture rather than watering it down.

Building the aromatic base

Chilli paste: fresh and softened dried chillies bring both heat and depth. Fry the paste in the oil before adding the ground shallot mixture, as directed.

Spice mixture: shallots, garlic, turmeric, galangal, candlenuts, coriander seeds and toasted belacan give the base its savoury, fragrant character.

Oil separation: the mixture is ready for the next ingredients when it smells aromatic and the oil begins to separate, after roughly 10 minutes of frying.

Balancing the dressing

Vinegar and sugar: the vinegar supplies the sharp pickle flavour, while sugar rounds it out. The peanuts thicken the mixture and add a mellow, nutty note.

Pineapple: its sweet-tart flavour belongs among the vegetables, so stir it in with them and coat the pieces evenly in the dressing.

Serving and timing

Best after chilling: although you can eat the acar straight away, an overnight rest in the fridge gives the dressing time to mingle with the vegetables.

At the table: serve it in small portions alongside plain rice, nasi lemak or nasi kunyit. Its bright acidity also makes it a useful contrast to richer dishes.

Keeping the vegetables crisp

Drain well: let each blanched batch lose as much water as possible, then complete the full drying time before mixing.

Fold gently: stir just enough to distribute the dressing and peanuts without crushing the softer cabbage or pineapple.

Recipe notes & tips

• Remove the cucumber's soft centre as specified so the strips hold their texture.
• Cut the vegetables into similar-sized pieces so they blanch at a similar rate.
• Blanch the vegetables in batches rather than crowding the pot.
• Drain and dry the vegetables thoroughly before adding them to the dressing.
• Let the chilli and shallot mixture fry until the oil separates before adding the vinegar and sugar.
• Chill overnight for a more developed flavour.

Variations

• Adjust the heat: use fewer fresh chillies for a milder pickle.
• Change the crunch: cut the vegetables into slightly wider strips while keeping them a similar size.
• Use extra pineapple: add more of the listed pineapple for a fruitier sweet-sour note.
• Serve as a side: spoon a small portion alongside nasi lemak or nasi kunyit.
• Make it nut-free: omit the peanuts, though the dressing will be less thick and nutty.

Common mistakes to avoid

• Skipping the cucumber salting: rinse and squeeze it after 30 minutes so it stays firmer.
• Over-blanching: keep each batch to about 2–3 minutes so the vegetables do not become too soft.
• Leaving vegetables wet: drain well and allow the full hour of drying to avoid watering down the dressing.
• Frying too briefly: wait for the mixture to become aromatic and for the oil to separate, about 10 minutes.
• Serving immediately: it is edible straight away, but an overnight chill gives the flavours time to develop.
• Confusing the vinegar amounts: use 250 ml in the blanching water and reserve 200 ml for the dressing.

How to store

Keep the acar covered in the refrigerator and use a clean utensil when serving. The method gives a storage time of about 2 weeks; the accompanying description says up to 4 weeks, so follow the shorter period for this recipe. Serve chilled or allow a portion to lose its fridge chill before eating.

Frequently asked questions