槟城娘惹酸辣菜 / Penang Nyonya Acar Awak

 邻居阿姨告诉我说她在菜市场买的酸辣菜是有加油条的！这我还是头一回听到, 还蛮有创意滴！

我去买了材料回来烧了这道酸甜、辛香、爽脆 ，很开胃的菜请阿姨吃，吃过一口后说：“好香浓，好吃！”

自家烧菜要求材料新鲜，下料足，就能烧出可口的菜肴了。

材料 （A）：    

200 g 干葱头，去皮，切细片

5 pcs  蒜头，去皮，切细片

2 pcs /30 g 香茅，只取白色部分 ，切细

4 pcs   新鲜辣椒，去籽，切小片

15 g     辣椒干，剪断，㓎热水30分钟

10 g     南姜，切薄片

10 g     黄姜，切薄片

4 pcs   石古仔

15 g     峇拉煎

材料 （B）：

180 g     长豆，切段 ，4 公分长

180 g     红萝卜，切段，4 公分长

250 g     包菜，切大片

350 g     黄瓜，去籽，切段，4公分长

450 g     黄梨 ，去心，切块

500 ml   水

1/4 cup   糯米醋

调味料 ：

3/4 cup   糯米醋

8  tbsp    粗砂糖

1  tsp      盐 

1 tbsp     炒香芝麻

200 g      炒香花生，磨碎

做法 ：

1. 将已处理好的材料 （A）用研磨机磨细，备用。

2. 将已切好的黄瓜条和 1 小勺盐拌匀，置放一旁20分钟等出水，将多余的水倒出后，再用手挤干黄瓜水份，备用。

3. 烧开材料 （B） 的水和醋，将长豆、红萝卜和包菜分别逐一加入汆烫2～3分钟后捞起，控干，备用。

4. 炒锅加入大约150克食油和已磨细的辛香料，以中小火不停的翻炒大约10～15分钟至香浓。

5. 加入糯米醋、糖 和盐拌匀，再将全部蔬菜、磨碎花生和芝麻加入混合均匀，即可上桌。

The Nyonya  Acar Awak aka mixed vegetables pickled has been one of my favourite dishes of all time from the Nyonya  cuisine. It is a classic side dish to pair up with rice and uniquely blended with a fusion of sweet, tangy, spicy, crunchiness, and aromatic flavours. During festive seasons, Acar are bottled up and given as gifts to friends and family. 

Ingredients (A): 

200g Shallots

5 pcs Garlic

2 pcs /30 g Lemon grass 

4 pcs   Fresh chili,deseeded

15 g     Dried chili, soaked in hot water 

10 g     Galangal 

10 g     Turmeric

4 pcs   Candle nuts 

15 g     Belacan/ Shrimp paste 

Ingredients  （B）：

180 g     Long beans , cut into 4cm long

180 g     Carrot, cut into 4 cm long

250 g     Cabbage, cut into big pieces 

350 g     Cucumber , deseeded and cut into 4 cm long 

450 g     Pineapple , discard the stem and cut into pieces 

500 ml   Water

1/4 cup  vinegar 

Seasonings  ：

3/4 cup   Vinegar

8  tbsp    Course sugar

1  tsp      Salt

1 tbsp     Toasted sesame seeds 

200 g      Ground toasted peanuts 

Method :

1. Ground Ingredients (A).

2. Add 1 tsp salt to the cut cucumbers and mix well , leave aside for 20 minutes then drain the water and use your hands to squeeze as much as water from the cucumbers .

3. Bring the 500 ml water and 1/4 cup vinegar to a boil , then blanch the long beans , carrots and cabbages one by one for about 2~3 minutes ,drain well and keep aside .

4. Put about 150g cooking oil in pan , fry ground ingredients (A) till fragrant and oil seeps up .(10~15 minutes )

5. Add the seasonings of vinegar, sugar and salt and bring to a boil . Then mix in all the vegetables , ground toasted peanuts and sesame seeds .