ACAR CUCUMBER AND CARROT RECIPE.
ACAR TIMUN DAN LOBAK RESIPI
USE OF SLAKED LIME IN HOME COOKING AND IN FOOD INDUSTRIES\
For cucumber, carrot, chili, onions and garlic :– After cutting them as per directions below, soak each in separate bowls of water, which has already been mixed with half tablespoon slaked lime. Soak for 1 1/2 - 2 hours. Once done , rinse away the slaked time
Ingredients:
ACAR TIMUN DAN LOBAK RESIPI
USE OF SLAKED LIME IN HOME COOKING AND IN FOOD INDUSTRIES\
For cucumber, carrot, chili, onions and garlic :– After cutting them as per directions below, soak each in separate bowls of water, which has already been mixed with half tablespoon slaked lime. Soak for 1 1/2 - 2 hours. Once done , rinse away the slaked time
Ingredients:
1 large size cucumber- cut 5 cm long (about 2.5 in), cut into 4 pieces lengthwise and discard pith and seeds. For each of the 4 pieces –cut into 3, lengthwise , but do not cut all the way down, see photo
1 large carrot- cut 5 cm long. Cut each piece again, lengthwise as per photo
1 large carrot- cut 5 cm long. Cut each piece again, lengthwise as per photo
10 pieces shallots- use the round red type- peel
10 pieces garlic- peel
2 pieces red chili- slit once lengthwise
3 pieces green chili- slit once lengthwise
½ cup roasted groundnuts- coarsely blend
1 cup vinegar
2 tbsp sugar
3 tbsp curry powder- mix with water to form a thin paste
4 cm young ginger root- julienned
2 pieces shallots- slice
6 cm cinnamon
6 pieces cloves
1 star anise
4 pieces crushed cardamoms
1 tsp cumin
Cooking oil
Heat oil in a non stick pot or wok.
Add in tempering ingredients until shallots wilted a bit..
Add in vinegar, curry paste, blended shrimps, shallots and garlic.. Slightly pungent aroma due to vinegar. Stir for 5 minutes, add cucumber and carrots.
When cucumber is half cooked, add in chili, peanuts and sugar
When cucumber is half cooked, add in chili, peanuts and sugar
Turn off fire when cucumber is already crisp tender. Do not overcook the cucumber and carrots. No water is used in this cooking. It is a popular vintage recipe and serves as an appetizer dish eaten with rice.
Applications of slaked lime in cooking/ food:
Calcium hydroxide or traditionally known as Slaked lime, is a colorless crystal or white powder, a low toxicity inorganic compound and is also known as pickling lime or hydrated lime.
Applications of slaked lime in cooking/ food:
Calcium hydroxide or traditionally known as Slaked lime, is a colorless crystal or white powder, a low toxicity inorganic compound and is also known as pickling lime or hydrated lime.
- In this recipe, soaking in slaked lime, helps maintain the crispiness of the ingredients
- Slaked lime is used as an alternative ingredient to baking soda ( a raising agent in making “papadam”, a South Indian flatbread/ crackers )
- Slaked lime is used as an alternative ingredient to baking soda ( a raising agent in making “papadam”, a South Indian flatbread/ crackers )
- A condiment used mainly in India, where they eat arica nuts, calcium hydroxide and a variety of other seeds wrapped in betel leaves. They call this "paan". We call this kapur sireh.
- In chinese cuisine, it is used in the of making century eggs
- Natives in South America add calcium hydroxide, derived from burnt sea shells, to their chewed tobacco leaves to enhance flavor.
Applications of slaked lime in the Food industries:
- In chinese cuisine, it is used in the of making century eggs
- Natives in South America add calcium hydroxide, derived from burnt sea shells, to their chewed tobacco leaves to enhance flavor.
Applications of slaked lime in the Food industries:
- As food preservation in the making of pickles
- A calcium supplement in mineral fortified infant formula
- It is used in separating sugar from sugar canes (sugar cane beets)
- For processing water in the manufacturing of alchoholic and soft drinks
Cucumber!! In my life time i have tested it only 2 times. Its delicious and the way you have presented it look more and more delicious. Thanks
ReplyDeletei am sorry for your notebook but everything happens for good.
Very yummy recipe.Mostly I eat cucumber fresh but in stir fries I will cook them too.
ReplyDeleteI want to try this one at home, as you said it can be serve with rice too, right? I love cucumber too especially when it was soaked with vinegar,pepper,garlic and salt. I never tried it with other ingredient before, so.. am so excited with this recipe now! Thanks a lot Wan!:)
ReplyDeleteHealthy Monday for you!:)
My all time favourite, with briani, nasi minyak or even plain boiled rice. I read someplace, after cutting the cucumber, leave it for an hour to dry before cooking, to get that crisp crunchy finish.
ReplyDeletehmmm throw in few slices of pineapple in this - will give that lingering yum!
wow!!this is a mouth watering recipe....want to give it a try!!
ReplyDeleteThose must be very appetizing!
ReplyDeleteA perfect fit for nasi beriyani Maznah and sure very nice.
ReplyDeleteyummy appetizer..surely to sizzle every appetite hehehe..I have always loved cucumber dipped in thousand island dressing..a new way to enjoy cucumber and carrots..thank you for this recipe Wan..passing by..I'll take home some for my hon hehehe ;)
ReplyDeleteHi sarang mangi..thanks for the visits and your comments on 4 of my latest posts- that's really catching up with loss time :)
ReplyDeletehi dzoli, mostly i eat raw cucumbers too... this one is crisp tender, flavorful and appetizing
ReplyDeletehi sagittarian, this is one of the famous traditional appetizer dish.. Makes carrots and cucumbers more flavorful.. even better if served with colored or flavored rice such as briyani and fried rice. thanks for your kind visit dear
ReplyDeleteI have never heard of slaked lime. Sounds like an interesting and useful product to have.
ReplyDeleteJust looking at your photos I feel like eating it! I would have never used cucumber this way and I always eat it raw. But this seems a good alternative. Thanks for sharing. Have a lovely day.
ReplyDeletehi katrina, many thanks for your visit and sweet comment, pineapple would be nice too- the ripe ones.
ReplyDeletesomehow they never do that, they use pineapple in the other raw acar recipe with cucumber and sliced shallots etc.
yes, i remembered there is another acar using ripe pineapple only with spices... :)
@ amy- thanks for visiting, try and you will love the sweet savory and sour taste-
ReplyDelete@ angie- thanks for your visit and sweet comment. have a nice day
@ nava- thanks for visiting, i know you love briyani, acar is perfect,cos this one is dry..cool to eat with briyani, cos normally briyani already has a gravy dish to it.
I loved this and will surely try this out. this looks so yummm...
ReplyDeletehi Sie, happy to see you here, thanks so much, most welcome you took home some for your hon- can you read this sentence in a southern american slang please ha ha ha...
ReplyDeletewill visit you tomorrow.
take good care of your health dear
Wan! I love Acar so much... can make and keep in fridge and eat it as snack too...mmmm
ReplyDeletehi three cookies, thanks for coming over, i dont know much about slaked lime until last week :)
ReplyDeletebut i knew they eat this with betel leaves.
i use this to soak certain ingredients, to make them crunchy or crispier- especially garlic and shallots and this recipe in particular.
Such a beautiful dish of vegetables!!
ReplyDeletehi marie Harmony, thanks for dropping by dear, glad you find this recipe interesting. it is very appetizing with a sweet, sour and savory flavors
ReplyDelete@ zareena- thanks for your visit and sweet comment. yes, do try this- have a nice day
ReplyDelete@ cindyrina- thanks dear for visiting, you can eat them by itself? not hot i guess- the acar buah is my expertise, have a nice day
@ kristen- many thanks for coming over with sweet comments, have a great week.
The stuff of kenduri around here..also with nasi beriani too..what I can't figure out still is it's origin..
ReplyDeleteHi Wan! You are the Cooking Princess!!! Thanks for this very yummy recipe!
ReplyDeleteVery good recipe to know. Useful instructions with significant step pictures. Thanks Wan
ReplyDeleteI love how you always work with fresh seasonal ingredient n post such wonderful simple recipes..thanks for sharing!
ReplyDeleteUSMasala
hi syed alfandi- it is a malay vintage recipe.. i guess the touch of curry here, refers to indian influence in the malay peninsula during the majapahit era.
ReplyDeletegreat question huh, cos of the curry presence..
hi IBG.. thanks for your visit and sweeeeeeeet comments- huh cooking princess? thanks, that would be just fine- ha ha ha
ReplyDelete@ uma- many thanks for the visit and sweet comments. have a nice day dear
ReplyDelete@ aipi- thanks aipi, glad you noted my style, thanks so much for coming over with sweet comments. have a wonderful day :)
Hi, I never knew kapur sireh is known as slaked lime. Have not seen kapur sireh for years! Thanks for sharing!
ReplyDeleteHi Wan! This looks delicious! A perfect starter to a meal to wake up your taste buds! Bright, colorful and tasty! Thanks!
ReplyDelete@ kitchen flavors, yes and have you tried eat sireh? i did , very pedas.. they say its good for health- may be you know better on this.. many thainks for visiting with sweet comments. have a wonderful day
ReplyDelete@ Ann, hi , many thanks for your visit and sweet comments. i know you will like these kind of dishes.. have a wonderful day..
ReplyDeleteslam,
ReplyDeleteNice post as usual :) I like the photoes of fresh food :) All the best my Dear!
Lots of Love ~
wow love this receipe coz im a green lover....this s something adorable...thx 4r sharing this...love u
ReplyDeleteI LOVE THIS MY FRIEND!~ because in the first place I know all the ingredients, perhaps i can cook and use this recipe during weekends, I am very sure this is so perfect with rice, and you know i can't live without it! I will try and you will be the first one to know :) Thank you so much :)
ReplyDeleteHi Wan, I sure love this achar of yours. Looks very appetizing. Its really mouth watering too, just looking at it. With sambal belachan, a sure tiga pinggan nasi lichin, ha ha.
ReplyDeleteYou are very creative.
Have fun, and keep well.
Lee.
hi nisha, many thanks for coming over with adorable comments too. have a nice day
ReplyDeleteHi Mrs.Wan,there's an award waiting for U at my space.Feel really honoured if U visit n collect it.
ReplyDeleteLooks so fresh and crunchy! Great photos too....
ReplyDelete@ creative mind- visited your newly spring cleaned studio- cool :) many thanks for your visit and sweet comment with love
ReplyDelete@ Prime Aque- many thanks for your kind visit and comments..hope you try this savory, sour , sweet crunchy dish.. all healthy. Have a nice day :)
ReplyDeletehi Lee, thanks for coming over with sweet comments.. am glad you like this dish. it is very crunchy and flavorful- no need belacan already huh
ReplyDeleteHi Christy... many thanks for your visit and kind thoughts in giving me the award.. have a nice day
ReplyDeleteHi treat and trick, thanks, I appreciate your visit and comment. Have a nice day dear
ReplyDeleteI love coming to this blog when I am hungry. I just sit and imagine and I am filled. Thanks for feeding my soul.
ReplyDeleteHi, just back here my friend, yes one day I can try this one, and I guess Ate Alod, our good cook back there can serve us this super delicious recipe once I let her know this, perhaps I can print out this whole page for her :)
ReplyDeleteSedapnya. My husband favourite. Now I wish that our cucumber will grow quickly to produce fruits.
ReplyDeletehi malaya kadazan girl, diana.. thanks for visiting, great to know your hubby likes this..
ReplyDeleteit's fantastic, if crunchy..can eat it on it's own.