Cookbook:Mixed Pickled Vegetables (Acar Campur)

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Cookbook | Ingredients | Recipes | Cuisine of Indonesia
Acar campur is a very simple Indonesian pickle salad. Here is one example, of which there are many variations, some of which depend on what items are in season.

Ingredients[edit | edit source]

Procedure[edit | edit source]


1. Place the pepper, onion, garlic, shrimp paste, Macadamia (or Almond) nuts, and turmeric in a food processor. Blend to a paste-like consistency.

2. Heat the processed paste mixture in the oil for two minutes. Add the vinegar, water, sugar and salt. Bring to a boil while stirring. Simmer for 10 minutes, stirring occasionally, while preparing vegetables.

3. Cut carrots into desired bite-sized shapes. Cut green beans into short, even lengths. Separate cauliflower into bite-sized florets. Peel seeded cucumber and cut into bite-sized cubes. Cut cabbage into bite-sized pieces.

4. Blanch each vegetable separately in boiling water for 1 minute. Rinse in cold water to halt the cooking. Drain well.

5. Add the vegetables to the boiled paste sauce. Gradually bring the entire mixture to a boil. Cook for 5-10 minutes. [Do not overcook - the vegetables should still be crunchy.]

6. Remove from heat. Add the peanuts to the mixture and cool.

7. Once cool, cover and chill for at least 3 days before serving.

Notes, tips and variations[edit | edit source]

  • Indonesian pickles tend to include a variety of shredded vegetables and spices: