Acar, a Spicy Sweet Sour Nyonya Vegetable Fruit Salad ????️ 阿雜,一道綜合了辣甜酸豐富味覺的娘惹蔬菜水果沙拉[My Lovely Recipes]
Acar is a common Nyonya dish in Malaysia. It is a salad tastes crisp and combining the sweetness, spiciness and sourness of the rich taste, it is very appetizing and is deeply loved by our family.
In This video, we will show you how to make Acar, the version inherited from my mother. Although we are not Baba Nyonya, what we cook is not the authentic Nyonya taste. However, during the festivals, there will be many Nyonya dishes on our dining table, such as the very tasty Otak-Otak, Asam Prawns. And the dessert tea time snacks such as Pulut Tai Tai and Bubur Cha Cha.
This dish is not difficult to cook, it just needs some preparation. Each family will have their own favourite cooking methods and private recipes. According to my mother’s private recipes, I cut the cucumbers into long pieces and pickled them with salt until they are dehydrated. This is to make the cucumbers more chewy and to prevent the cucumbers keep sweating after cooked. This will caused the cooked Acar looks watery. Another highlight of my mom's recipe is using peanut candy to enhance the flavour. Hope you will like this super appetizing Nyonya dish.
Baba Nyonya is a descendant of Chinese immigrants from the Ming and Qing dynasties who began to settle in Malacca, Indonesia, Singapore, Thailand and Myanmar between the early 15th century and the 17th century. The female descendants of Chinese immigrants and Malay aborigines intermarried, and Nyonya refers to women, and Baba refers to men. Nyonya cuisine is named after Nyonya and is derived from the influence of local people's food culture. Nyonya cuisine is popular in Southeast Asia, such as Singapore, Malaysia, Indonesia and Thailand. Nyonya cuisine has a unique Nanyang flavour that makes people so fascinated.
????️ Print This Recipe or Adjust Serving Size :
???? Preparation Time: 30 Minutes
???? Cooking Time: 15 Minutes
????️ Serve: 4 people
???? INGREDIENTS
- 80g Carrot
- 80g Cucumber
- 80g Cabbage
- 100g Pineapple
- 40 Long Bean
- Little Vinegar
- Little Sugar
- Little Salt
???? Pound
- 4 cloves Garlic
- 4pcs Shallots
- 20g Galangal
- 20g Turmeric
- 10pcs Dried Chillies
- 1 stalk Lemongrass
- 100ml Water
???? Seasoning
- 10g Belacan
- 50g Palm Sugar
- 2pcs Peanut Candy
- 1tbsp Tamarind
- 1tsp Salt
- 30g Peanuts/Roasted Peanuts Chunk
- some Roasted White Sesame
- 2tbsp Cooking Oil
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阿雜沙拉在馬來西亞子民的餐桌上是不難發現的娘惹佳餚,吃起來爽脆可口。綜合了豐富味覺的甜、辣和酸,很是開胃和下飯而深受我們一家人的喜愛。
這次分享的娘惹阿雜做法傳承自母親,雖然我們家不是峇峇娘惹,煮的也不是正統的娘惹味道。但每逢過節拜祭時,餐桌上一定會出現多道娘惹佳餚,如很下飯的鯉魚包,阿參蝦到下午茶點心藍花咖椰糯米糕和摩摩喳喳等等都是會經常出現在我們家。
這道菜餚不難料理,就是準備功夫繁瑣而已。每家都會有自己喜好的料理方式和私房食譜,我根據母親的私房食譜先把黃瓜切段後用鹽抓一下醃製至脫水是為了讓黃瓜吃起來更爽口並帶點嚼勁,也防止黃瓜滲水讓阿渣沙拉看起來湯湯水水的。母親私房食譜中關於阿雜沙拉的另一個亮點是加入貢糖來提升花生的香氣。希望你們也會喜歡這道超開胃的娘惹菜。
峇峇娘惹是15世纪初期到17世纪之间开始定居在马六甲、印尼、新加坡、泰国和缅甸一带的中国明代、清代移民后裔。中國移民和馬來原住民通婚的女性後裔,而後娘惹(Nyonya)是指女性,峇峇(Baba)是指男性。娘惹菜取名於娘惹,受當地人的飲食文化影響而衍生。娘惹菜是流行於東南亞新加坡,馬來西亞,印度尼西亞和泰國等地的美食。娘惹菜餚擁有獨特的南洋風味才會讓人如此為之著迷。
????️打印這食譜或調整食譜的份量 :
???? 準備時間 :30分鐘
???? 烹飪時間 :15分鐘
????️ 份量 :4 人份
????食材
- 80克 蘿蔔
- 80克 黃瓜(醃鹽脫水)
- 80克 包菜
- 100克 黃梨
- 40克 長豆
- 少許醋
- 少許糖
- 少許鹽
???? 搗爛食材
- 4瓣 蒜頭
- 4粒 小紅蔥
- 20克 南姜
- 20克 黃姜
- 10條 辣椒乾(泡軟)
- 1支 香茅
- 100毫升 清水
???? 醬料調味
- 10克 馬來盞
- 50克 椰糖
- 2片 貢糖
- 1茶匙 羅望子(參水取汁)
- 1茶匙 鹽
- 30克 花生碎
- 2湯匙 食油
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其他相關食譜 Other Related Recipes:
????藍花椰漿飯 Blue Butterfly Pea Nasi Lemak
????蒸娘惹烏達 Nyonya Otak-Otak
????蝦醬炸雞 Belacan Fried Chicken
????馬來西亞咖喱雞 Malaysian Curry Chicken
????叁巴辣椒醬 Sambal Chilli Sauce
????亞參蝦 Asam Prawns
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SWEET & SOUR CHICKPEAS AND VEGGIES SALAD lI EASY & QUICK II BY YUMMY BITES
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Easy Sweet and Sour Vegetables
Todays recipe is so so easy sweet and sour vegetables it's even suitable for Vegans.
Ingredients
3 tbsp sugar
3 tbsp white vinegar
3 tbsp ketchup
1 tbsp corn flour
2 tbsps oil
4 cups mixed vegetables of your choice
Vegetable Salad with Sweet and Sour Dressing
If you are into diet here comes a simple yet very delicious vegetable salad made by yours check out and you can do it easily since it is affordable only.
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#trishkitchen
#easycooking
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#DIY
#delicious
Vegetable Thai Salad Recipe | Sweet & Sour Vegetable Salad | Food Connection | Weight Loss Recipe
#vegetablesalad #weightloss #foodconnection #thaisalad #vegetables
thai salad, vegetable salad, thai veg salad, veg salad, sweet & saour salad, raw papaya salad, cabbage salad, weightloss salad recipe, weight loss food recipe, easy salad recipe, quick salad recipe, perfect vegetable salad, homemade salad recipe, khatta mitha salad, food connection, healthy salad recipe,
Ingredients -
For salad dressing -
1 tbsp crushed garlic
1 tbsp finely chopped ginger
1 tbsp jaggery / brown sugar
1 tbsp Honey
1 tsp soya sauce
1 tsp red chili sauce
2 tbsp Peanut butter
1 tbsp lemon juice
1tbsp olive oil / sesame oil
For salad -
1 cup thinly sliced raw papaya
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced yellow bell pepper
1/2 cup Purple cabbage
1/2 cup green cabbage
1/2 cup thinly sliced carrots
Fresh mint leaves
1/2 tsp salt
Roasted sesame sesame / peanuts
Method -
For salad dressing, mix all the salad dressing ingredients in a bowl.
Add fresh vegetables in a big bowl, add salt, olive oil, mint leaves, prepared salad dressing, mix all and serve. Garnish with roasted sesame seeds.
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Sweet & Sour Vegetables Recipe By Food Fusion
Try our version of Sweet and Sour Vegetables and you will fall in love with it. #HappyCookingToYou .
Written Recipe:
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Sweet and sour vegetables
Recipe in English:
Ingredients:
Cauliflower:
-Pani (Water) 3-4 cups
-Phool gobhi (Cauliflower) Florets 1 & ½ cup
-Maida (All-purpose flour) ¾ cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Anda (Egg) 1
-Thanda pani (Chilled water) as required
-Oil for frying
Vegetables:
-Oil 1 tbs
-Mushrooms sliced ¼ cup
-Gajar (Carrot) sliced ½ cup
-Shimla mirch (Capsicum) ¼ Cup or as required
-Hari pyaz ka safed hissa (Green onion white part) ½ cup
-Matar (Peas) boiled ¼ cup
Gravy:
-Oil 1-2 tbs
-Lehsan (Garlic) chopped ½ tsp
-Tomato ketchup ½ cup
-Soya sauce 3 Tbs
-Worcestershire sauce 1 tbs
-Sirka (Vinegar) 2 tbs
-Brown sugar 2 tbs
-Lal mirch (Red chili) Crushed 1 tsp
-Safed mirch powder (White pepper powder) 1 tsp
-Kali mirch (Black pepper) Crushed 1 tsp
-Namak (Salt) ¼ tsp or to taste
-Yakhni (stock) chicken 1 cup
-Chicken stock 1 cup
-Pani (Water) ½ cup
-Corn flour 1 tbs
-Til ka tel (Sesame oil) 1 tsp
-Til (Sesame seeds)
-Hara pyaz (green onion)
Directions:
For Cauliflower:
-In pot,add water,bring it to boil and add cauliflower,simmer for 2-3 minutes, strain and place it in chilled water.
-In bowl, add all-purpose flour, black pepper powder,salt,egg,chilled water and mix well.
-Add blanched cauliflower in batter, coat and deep fry until golden and set aside.
For Vegetables:
-In wok,add oil, mushrooms (sliced) and stir fry.
-Now add carrot (sliced), mix it and add capsicum, green onion (white part), peas (boiled), sauté for 1-2 minutes and set aside.
For Gravy:
-In wok,add oil and garlic (chopped) and sauté little.
-Add tomato ketchup,soya sauce,worcestershire sauce,vinegar,brown sugar,red chili crushed,white pepper powder,black pepper crushed,salt and mix well.
-Add chicken stock, mix it and bring it to boil.
-Dissolve corn flour in water and mix well.
-Add corn flour paste in gravy and give it a good mix.
-Now add fried vegetables and cauliflower, mix it.
-Add sesame oil and mix well.
-Garnish with sesame seeds and green onion.
Recipe in Urdu:
Ajza:
Cauliflower:
-Pani (Water) 3-4 cups
-Phool gobhi (Cauliflower) Florets 1 & ½ cup
-Maida (All-purpose flour) ¾ cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Anda (Egg) 1
-Thanda pani (Chilled water) as required
-Oil for frying
Vegetables:
-Oil 1 tbs
-Mushrooms sliced ¼ cup
-Gajar (Carrot) sliced ½ cup
-Shimla mirch (Capsicum) ¼ Cup or as required
-Hari pyaz ka safed hissa (Green onion white part) ½ cup
-Matar (Peas) boiled ¼ cup
Gravy:
-Oil 1-2 tbs
-Lehsan (Garlic) chopped ½ tsp
-Tomato ketchup ½ cup
-Soya sauce 3 Tbs
-Worcestershire sauce 1 tbs
-Sirka (Vinegar) 2 tbs
-Brown sugar 2 tbs
-Lal mirch (Red chili) Crushed 1 tsp
-Safed mirch powder (White pepper powder) 1 tsp
-Kali mirch (Black pepper) Crushed 1 tsp
-Namak (Salt) ¼ tsp or to taste
-Yakhni (stock) chicken 1 cup
-Chicken stock 1 cup
-Pani (Water) ½ cup
-Corn flour 1 tbs
-Til ka tel (Sesame oil) 1 tsp
-Til (Sesame seeds)
-Hara pyaz (green onion)
Directions:
For Cauliflower:
-Pot mein pani dal ker ubal lein,phool gobhi shamil ker ka 2-3 minute kliya simmer karein,strain ker ka thanda pani mein dal dein.
-Bowl mein maida,kali mirch powder,namak,anda aur thanda pani dal ker ache tarhan mix ker lein.
-Batter mein blanched phool gobhi dal ker coat karein aur sunhairi hunay tak deep fry ker lein,side per rakh dein.
For Vegetables:
-Karhai mein oil aur mushrooms (sliced) dal ker stir fry karein.
-Ab is mein gajar (sliced) dal ker mix karein,shimla mirch,hari pyaz (white part),matar (boiled) dal ker 1-2 minute kliya saute ker lein,side per rakh dein.
For Gravy:
-Karhai mein oil aur lehsan (chopped) dal ker halka sa saute ker lein.
-Tomato ketchup,soya sauce,worcestershire sauce,sirka,brown sugar,lal mirch(crushed),safed mirch,kali mirch(crushed) aur namak dal ker ache tarhan mix ker lein.
-Yakhni shamil karein aur ubal anay tak paka lein.
-Corn flour ko pani mein dal ker mix karein.
-Gravy mein corn flour paste dal ker ache tarhan mix ker lein.
-Ab is mein fried vegetables aur phool gobhi shamil karein aur mix ker lein.
-Til ka tal dal ker mix ker lein.
-Til aur hara pyaz sa garnish karein.