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
- Prepare the vegetables. For cucumber, remove the centre seeds. Remove seeds from the red chillies. Cut all vegetables into thin strips.
- Squeeze excess water from cucumber and carrots with muslin cloth or cheesecloth.
- 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.
- Grind the acar paste ingredients.
- Heat oil in a pan. Add in the chopped ingredients and stir until oil separates.
- Add bird’s eye chillies, sugar, turmeric powder and stir.
- Add vinegar. As the mixture boils, turn off the stove and add garlic and red chillies.
- Add the dried cucumber and carrots.
- Mix well. Store in a glass jar or serve immediately. Best enjoyed with rice and prawn crackers.