Tuesday, March 05, 2013

Acar Darat/Acar Rampai Orang Johor

'Acar' is a Malay word for pickle and 'Rampai' means julienne. There are many variations of acar and I must say that this version is one of my favourites as it doesn’t involve a lot of work. It is very simple to make with very common ingredients that you would probably already have in your pantry. I made this acar rampai to serve with my Ayam Kremes and Sambal Dabu-dabu.

Adapted from "Mat Gebu

1 large  cucumber - seeds removed, cut into a thick match stick size
1 medium size Carrot, cut into a thick match stick size
3/4 tsp Turmeric powder
2 fresh Red chilies, deseeded and cut into strips
4 cloves Garlic, halves
1 onion, cut into six wedges 1 inch
Young ginger, julienned
1 tbsp dried shrimps / udang kering, soak to soften and pounded
1/3 cup Vinegar
Salt to taste
Sugar to taste
1 stick cinnamon / kayu manis
1 star anise / bunga lawang
5 Cloves / bunga cengkih
2 Cardamom / pelaga
1 tsp mustard seeds / biji sawi

1. Mix the turmeric powder and some salt with the cucumber. Set aside. Heat up 1 tbsp of oil in a wok and stir fry the mustard seeds ( it will pop like crazy ), cinnamon sticks, star anise, cloves and cardamom until fragrant.
2. Add in the garlic, ginger and pounded dried shrimp and fry a little bit more ( 2 - 3 minutes ). Add in sugar ( should taste the sweetness ) and salt to taste. Cook until the sugar dissolves before adding in the vinegar. Cook until the mixture thickens ( not too watery nor too dry ).
3. Put in the carrots, fresh red chilies and onion. Stir to combine and add in the turmeric coated cucumber ( squeeze out the water first ) and cook for 2 - 3 minutes only. Taste for seasoning, should have a balance of sweet and sour.
4. Dish up to serve with any flavored rice or steamed rice.

I am submitting this to Malaysian Food Fest - Johor month hosted by Annie of Annielicious Food .


PH said...

Gertrude, love the acar! So colourful and it will go so well with rice and curries. I was just looking at Betty Saw's book this morning and I saw the acar rampai recipe. And so nice I see yours this morning!

Shereen said...

I love acar rampai and I could just 'ratah' it like that without any rice:))

Mel said...

Hi Gertrude
I loves acar too but never had attempted to make this myself other than making the simple preserved cucumber or ginger. Will try this one day.

Anonymous said...

Rampai does not mean julienne, the meaning is more like assortment.

Annieliciousfood said...

This is indeed appetizing. I like! Thanks for participating MFF Johor too :)

Yoong said...

Gert, this acar recipe is great - so fast and easy! Not too long ago, Onn was reminiscing about his mother's acar..but her yummy acar is a lot of work leh. Hah, I think Onn can follow your recipe and do this acar for me :)

ICook4Fun said...

龍師傅, thanks.

Phong Hong, I love acar of any kind. I am going to cook a few recipes from her book in the up coming Kelant event. Hope you are able to participate.

Shereen, I know you like your acar and curries. Me too :)

Mel, This acar is much simplier than the nyonya kind. mmm never add ginger before into my achar. I have to remember to do that the next time.

Anon, thanks for you comment. After double checking with an expert, rampai is julienne. For the Malay and Peranakan when say rampai it means to cut finely. If you need detail explanation on this do forward me your email and I can explain it in details to you. It is too long to write it here.

Annie, thanks for hosting the event. Will email this to you soon.

Yoong, ya this acar is easier to make. Don't have to blanch and squeeze the vegetables. Even you can make this. Don't have to wait for Onn.

lena said...

yes, this is a lot easier to prepare compared to the normal acar. Maybe i can try making this for the MFF :)