Ah Ma’s Achar
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Ah Ma’s Achar

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Level

moderate

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Cooking

30 min

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Preparation

90 min

Ingredients

Servings

6
Cucumber
seeds removed, and cut into 5cm sticks
240 g
Pineapple
cut into 1 inch chunks
240 g
Long Beans
cut into 5cm sticks
120 g
Carrots
cut into 5cm sticks
120 g
Red Chillies
cut into 5cm strips
40 g
Toasted Peanuts
ground
60 g
Toasted Sesame Seeds
20 g
White Vinegar
150 ml
Calamansi Juice
30 ml
Sugar
12 cup
Salt
2 tsp
Spice Paste
Shallots
70 g
Red Chillies
seeds removed
30 g
Toasted Belachan
20 g
Dried Chillies
seeds removed and soaked in water
10 g
Garlic
3 cloves
Candlenuts
2
Tumeric
12 tbsp
Lemongrass
minced
2 tbsp
Peanut Oil
3 tbsp

How to cook

Prepare the achar vegetables mix

  • Spread out the carrots and cucumber sticks onto a tray.
  • Sprinkle them with salt and set aside for 45 minutes.
  • Blanch the long beans for 45 seconds, then strain and set aside.
  • Transfer the carrots and cucumbers onto a towel and squeeze out the excess water then add them to large mixing bowl.
  • Add in the pineapple chunks, red chillies and blanched long beans.

Prepare the spice paste

  • Remove the seeds from red chilies and dried chilies.
  • Soak red chilies in water.
  • Blend the soaked red chilies, dried chilies, shallots, garlic, tumeric, candlenuts, lemongrass, toasted belachan and peanut oil into a smooth paste in a food processor.

Start cooking

  • Stir fry the spice paste in a pan until fragrant.
  • Mix in white vinegar, calamansi juice, sugar and salt then bring to simmer.
  • Pour the sauce over the achar vegetables mix.
  • Sprinkle ground toasted peanuts and sesame seeds then mix evenly.
  • Let it sit for at least 1 hour at room temperature before eating (for the best results, leave it overnight in the fridge and enjoy it the next day).
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