Penang Acar

Name: Penang Acar
Ingredients: 1 large cucumber; 240 ml white wine vinegar; 2 large carrots (200g gross weight), peeled and cut into 1cm x 4cm strips; 200 g French beans, stem end trimmed; 400 g white cabbage (ie, around half a cabbage), leaves separated and cut into 2cm x 4cm strips; 180 ml sunflower oil; 60 g caster sugar; 2 medium-heat red chillies, halved lengthways, seeds removed and cut into thin strips; 70 g toasted peanuts, roughly crushed; 25 g toasted sesame seeds; salt to taste; 5 dried chillies of around 8cm long, rehydrated in warm water, drained and finely chopped; 2 fresh red chillies, finely chopped; 200 g shallots, peeled and roughly chopped; 8 garlic cloves; 1/2 tsp shrimp paste; 1 tsp ground turmeric; 15 g fresh galangal or ginger, peeled and roughly chopped

bensfarmshop.co.uk

This Malaysian vegetable relish is best at room temperature as a condiment for rice, seafood, chicken or tofu. It will keep in the fridge for up to two weeks, during which time it will develop and...

View full recipe on bensfarmshop.co.uk

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Ingredients

1 large cucumber
240 ml white wine vinegar
2 large carrots (200g gross weight), peeled and cut into 1cm x 4cm strips
200 g French beans, stem end trimmed
400 g white cabbage (ie, around half a cabbage), leaves separated and cut into 2cm x 4cm strips
180 ml sunflower oil
60 g caster sugar
2 medium-heat red chillies, halved lengthways, seeds removed and cut into thin strips
70 g toasted peanuts, roughly crushed
25 g toasted sesame seeds
salt to taste
5 dried chillies of around 8cm long, rehydrated in warm water, drained and finely chopped
2 fresh red chillies, finely chopped
200 g shallots, peeled and roughly chopped
8 garlic cloves
1/2 tsp shrimp paste
1 tsp ground turmeric
15 g fresh galangal or ginger, peeled and roughly chopped