Home » Singapore Cooking » Achar Kuning – Pickled Vegetables with Turmeric Recipe

Achar Kuning – Pickled Vegetables with Turmeric Recipe

Achar Kuning - Pickled Vegetables with Turmeric Recipe

Achar Kuning – Pickled Vegetables with Turmeric Recipe

Ingredients :

  • 1/2 cup (50 g) peeled and thinly sliced carrot
  • 1/2 cup (40 g) peeled, deseeded and thinly sliced cucumber
  • 1/2 cup (80 g) peeled and thinly sliced daikon radish
  • 2 tablespoons coarse salt
  • 1 cm (1/2 in) fresh turmeric root, sliced, or 1/2 teaspoon ground turmeric
  • 3 slices fresh peeled ginger
  • 2 cloves garlic, peeled 2 tablespoons oil
  • 4 cloves garlic, peeled and left whole
  • 4 shallots, peeled and left whole
  • 1 stalk lemongrass, thick bottom third only, outer layers removed, inner part bruised
  • 2 green chili padi (bird’s-eye chillies), whole, or 2 red finger-length chillies, deseeded and halved lengthwise
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar diluted with 4 tablespoons water

Method :

  1. Sprinkle the carrot, cucumber and radish with the salt. Cover with a plate and weigh down with a heavy bowl. Set aside for 20 minutes.
  2. Grind the turmeric, ginger and garlic to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning.
  3. Rinse the vegetables, drain and squeeze out as much moisture as possible.
  4. Heat the oil in a wok over medium heat, add the whole garlic and stir-fry for a minute. Remove and set aside Then add the shallots and stir-fry for another minute Remove and set aside.
  5. Reduce the heat to low, add the ground paste, lemongrass and chili padi, and stir-fry for 5 minutes. Add the vegetables, reserved garlic and shallots, and season with the pepper and sugar. Stir-fry until the sugar dissolves, about 1 minute.
  6. Add the diluted vinegar and bring to a boil. Immediately remove from the heat and set aside to cool. This achar is best kept in the refrigerator for a day or two to cure before serving. If kept in a sealed jar in the refrigerator, it will keep for up to a month. Serve in a small bowl as a side dish with rice-based meals.

Makes 2 cups
Preparation time : 25 mins
Cooking time 10 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Pineapple Satay Sauce Recipe”