Acar Sarawak

This dish has a similar texture to “Nyonya Acar” but the crunchy texture is what makes it special. This crunchy sambal is a must-have for Sarawakians for Chinese New Year celebrations and best enjoyed with prawn crackers.


  • 600g cucumber
  • 300g carrots
  • 2 red chilli
  • 2 bird eye chilli
  • 3 cloves garlic, sliced
  • 1/2 cup cooking oil or shallot oil
  • 1/2 tbsp turmeric powder
  • 1/2 cup CSR Coarse Sugar
  • 1/4 cup vinegar
  • 1 tbsp toasted sesame seed, optional
  • 1 tbsp crushed peanut, optional
  • 1 tbsp salt
  • 3 cloves garlics
  • 3 bulb shallots
  • 1/2 inch ginger
  • ½ cup of dry prawns


  1. Prepare the vegetables. For cucumber, remove the centre seeds. Remove seeds from the red chillies. Cut all vegetables into thin strips.
  2. Squeeze excess water from cucumber and carrots with muslin cloth or cheesecloth.
  3. Spread the cucumber and carrot strips out on a pan and let it dry in the sun for 1-2 hours. This step is crucial for a crunchy texture.
  4. Grind the acar paste ingredients.
  5. Heat oil in a pan. Add in the chopped ingredients and stir until oil separates.
  6. Add bird’s eye chillies, sugar, turmeric powder and stir.
  7. Add vinegar. As the mixture boils, turn off the stove and add garlic and red chillies.
  8. Add the dried cucumber and carrots.
  9. Mix well. Store in a glass jar or serve immediately. Best enjoyed with rice and prawn crackers.