Acar is a common Nyonya dish in Malaysia. It is a salad tastes crisp and combining the sweetness, spiciness and sourness of the rich taste, it is very appetizing and is deeply loved by our family.
In This video, we will show you how to make Acar, the version inherited from my mother. Although we are not Baba Nyonya, what we cook is not the authentic Nyonya taste. However, during the festivals, there will be many Nyonya dishes on our dining table, such as the very tasty Otak-Otak, Asam Prawns. And the dessert tea time snacks such as Pulut Tai Tai and Bubur Cha Cha.
This dish is not difficult to cook, it just needs some preparation. Each family will have their own favourite cooking methods and private recipes. According to my mother’s private recipes, I cut the cucumbers into long pieces and pickled them with salt until they are dehydrated. This is to make the cucumbers more chewy and to prevent the cucumbers keep sweating after cooked. This will caused the cooked Acar looks watery. Another highlight of my mom's recipe is using peanut candy to enhance the flavour. Hope you will like this super appetizing Nyonya dish.
Baba Nyonya is a descendant of Chinese immigrants from the Ming and Qing dynasties who began to settle in Malacca, Indonesia, Singapore, Thailand and Myanmar between the early 15th century and the 17th century. The female descendants of Chinese immigrants and Malay aborigines intermarried, and Nyonya refers to women, and Baba refers to men. Nyonya cuisine is named after Nyonya and is derived from the influence of local people's food culture. Nyonya cuisine is popular in Southeast Asia, such as Singapore, Malaysia, Indonesia and Thailand. Nyonya cuisine has a unique Nanyang flavour that makes people so fascinated.
🖨️ Print This Recipe or Adjust Serving Size :
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🔪 Preparation Time: 30 Minutes
🍲 Cooking Time: 15 Minutes
🍽️ Serve: 4 people
🌱 INGREDIENTS
- 80g Carrot
- 80g Cucumber
- 80g Cabbage
- 100g Pineapple
- 40 Long Bean
- Little Vinegar
- Little Sugar
- Little Salt
🥣 Pound
- 4 cloves Garlic
- 4pcs Shallots
- 20g Galangal
- 20g Turmeric
- 10pcs Dried Chillies
- 1 stalk Lemongrass
- 100ml Water
🧂 Seasoning
- 10g Belacan
- 50g Palm Sugar
- 2pcs Peanut Candy
- 1tbsp Tamarind
- 1tsp Salt
- 30g Peanuts/Roasted Peanuts Chunk
- some Roasted White Sesame
- 2tbsp Cooking Oil
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阿雜沙拉在馬來西亞子民的餐桌上是不難發現的娘惹佳餚，吃起來爽脆可口。綜合了豐富味覺的甜、辣和酸，很是開胃和下飯而深受我們一家人的喜愛。
這次分享的娘惹阿雜做法傳承自母親，雖然我們家不是峇峇娘惹，煮的也不是正統的娘惹味道。但每逢過節拜祭時，餐桌上一定會出現多道娘惹佳餚，如很下飯的鯉魚包，阿參蝦到下午茶點心藍花咖椰糯米糕和摩摩喳喳等等都是會經常出現在我們家。
這道菜餚不難料理，就是準備功夫繁瑣而已。每家都會有自己喜好的料理方式和私房食譜，我根據母親的私房食譜先把黃瓜切段後用鹽抓一下醃製至脫水是為了讓黃瓜吃起來更爽口並帶點嚼勁，也防止黃瓜滲水讓阿渣沙拉看起來湯湯水水的。母親私房食譜中關於阿雜沙拉的另一個亮點是加入貢糖來提升花生的香氣。希望你們也會喜歡這道超開胃的娘惹菜。
峇峇娘惹是15世纪初期到17世纪之间开始定居在马六甲、印尼、新加坡、泰国和缅甸一带的中国明代、清代移民后裔。中國移民和馬來原住民通婚的女性後裔，而後娘惹（Nyonya）是指女性，峇峇（Baba）是指男性。娘惹菜取名於娘惹，受當地人的飲食文化影響而衍生。娘惹菜是流行於東南亞新加坡，馬來西亞，印度尼西亞和泰國等地的美食。娘惹菜餚擁有獨特的南洋風味才會讓人如此為之著迷。
🖨️打印這食譜或調整食譜的份量 :
bit.ly/33xpmgO
🔪 準備時間 ：30分鐘
🍲 烹飪時間 ：15分鐘
🍽️ 份量 ：4 人份
🌱食材
- 80克 蘿蔔
- 80克 黃瓜（醃鹽脫水）
- 80克 包菜
- 100克 黃梨
- 40克 長豆
- 少許醋
- 少許糖
- 少許鹽
🥣 搗爛食材
- 4瓣 蒜頭
- 4粒 小紅蔥
- 20克 南姜
- 20克 黃姜
- 10條 辣椒乾（泡軟）
- 1支 香茅
- 100毫升 清水
🧂 醬料調味
- 10克 馬來盞
- 50克 椰糖
- 2片 貢糖
- 1茶匙 羅望子（參水取汁）
- 1茶匙 鹽
- 30克 花生碎
- 2湯匙 食油
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