Monday, 13 October 2008
The theme for October's Monthly Mingle is Sensational Sides and although I have quite a few side dishes I could share, I thought I'd celebrate the Australian spring with a dish my northern friends might appreciate because the ingredients will still be available over winter.
This is one of my Indonesian feast recipes: acar.
Pronounced “a-char”, it consists of vegetables cooked in vinegar, spicy long pepper and a touch of palm sugar for good measure.
Our Monthly Mingle host this month will be Ruth's Kitchen Experiments.
Acar (Indonesian Pickle)
Anna's version of various internet recipes. Serves 4.
1 cucumber, cut lengthways and deseeded
1 red onion
1 cup white vinegar
½ teaspoon chilli powder
½ teaspoon ground long pepper
1 teaspoon palm sugar
½ teaspoon sea salt
1. Julienne carrot and cucumber.
2. Cut onion into thin half moons.
3. In a non-reactive pan, combine vinegar, sugar, salt, chilli and long pepper.
4. Bring to the boil then add carrot. Boil 2 minutes.
5. Add onion. Boil 1 minute.
6. Add cucumber. Boil 1 minute.
7. Check seasoning, making sure the flavours are balanced.
8. Chill before serving. Store in the refrigerator for up to 1 week.
Tags: morsels and musings food blog food and drink australia recipes acar pickle condiment cucumber recipes carrot recipes pickle recipes side recipes condiment recipes acar recipes indonesian recipes indonesian food indonesian cuisine