'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 .