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Acar Limau Recipe

Acar Limau Recipe

Acar Limau Recipe

Ingredients :

    • Cooking oil – 8 Tbsp
    • Dried chillies – 100 g, soaked to soften and ground
    • Vinegar – 180 ml
    • Water – 750 ml
    • Sugar – 6 Tbsp
    • Salt – 2 Tbsp
    • Pickled limes* – 100 g
    • Shallots – 150 g, peeled
    • Garlic – 100 g, peeled
    • Ginger – 7.5-cm knob, shredded
    • Dried salted radish (choy poh) – 100 g, cut into 1.25-cm cubes
    • Bilimbi (belimbing asam) – 60 g
    • Prunes – 100 g
    • Red dates (hung cho) – 100 g
    • Red chillies – 4, split lengthwise without cutting through
    • Green chillies – 4, split lengthwise without cutting through
    • Mustard seeds – 2 Tbsp, roasted
    • Sesame seeds – 2 Tbsp, roasted

Paste

    • Shallots – 5, peeled
    • Garlic – 4 cloves
    • Cloves – 7
    • Star anise – 2 petals
    • Cinnamon stick – 5-cm length

Method :

    1. Combine paste ingredients and blend (process). Heat oil in a wok and fry ground ingredients until fragrant. Add ground dried chillies and fry until oil separates.
    2. Add vinegar, water, sugar and salt and bring to a slow boil. Simmer over low heat for 10 minutes until slightly thickened.
    3. Add pickled limes, shallots, garlic, shredded ginger, dried salted radish, bilimbi, prunes, red dates and chillies.
    4. Mix well and simmer over low heat for another 10 minutes. Add mustard seeds and sesame seeds just before removing from heat. Cool and store in an airtight container. Serve as a side dish.

*Pickled Limes

Ingredients :

    • Vinegar – 375 ml
    • Sugar – 240 g
    • Salt – 2 Tbsp
    • Limes – 100 g

Method :

Boil vinegar with sugar and salt. Take off heat and put in limes. Leave to cool before storing in an airtight jar. Keep for at least 2 weeks before using.

Preparation time : 20 minutes
Cooking time : 25 minutes
Serves 6–8