Achar (Peranakan Pickles)

Achar adds a refreshing and zesty element to any meal, complementing a wide range of dishes, from traditional Nonya cuisine to barbecued meats and rice dishes. The vegetables are sliced and marinated, allowing them to soak up the rich flavors and develop a delightful balance of sweet, sour, and savory notes.

60min
cook time
26
ingredients

Ingredients

7Servings

Vegetables
2 Cucumbers, cut into batons
2 Carrots, cut into batons
1/2 Cauliflower, cut into florets
1/2 Chinese Cabbage, cut into 2cm squares
4 Long Beans, cut into 3cm batons
4 Red Chillis, sliced
Blanching water
1.5 L Water
500 ml Rice Vinegar
2 1/2 tbsp or 30g Castor Sugar
1 tbsp or 13g Salt
Rempah (Spice Paste)
5 tbsp or 80g Peanut or Canola oil
1/3 cup or 30g, McCormick® Onion Powder
1 tsp or 3g, McCormick® Garlic Powder
5 Candle Nuts
1 stalk Lemongrass, thinly sliced
110 g Fresh Red Chilli
30 g, McCormick® Chili Powder
20 g Dried Shrimps (soaked and chopped)
20 g Shrimp Paste (belachan)
1/4 tsp, McCormick® Turmeric, Ground
150 g Rice Vinegar
1 tbsp or 13g Salt
8 tbsp or 100g Castor Sugar
250 g Toasted Ground Peanuts
50 g Fried Crispy Shallots
40 g Toasted White Sesame

Key Products

McCormick® Onion Powder

McCormick® Garlic Powder

McCormick® Chili Powder

McCormick® Turmeric, Ground

Nutrition information (per serving)

Preparation

Combine the ingredients for blanching water, bring to a boil and blanch all the vegetables except chilli until cooked but crunchy. Cool and set aside to dry.
To make the spice paste (rempah), blend the shallots, garlic, candlenuts, lemongrass, fresh chilli, chilli powder and turmeric powder until a coarse paste is formed.
Heat up the oil in a pan over medium-low heat and sauté the belachan until pungent and aromatic.
Add in the soaked dried shrimps and continue cooking until aromatic.
Add in the spice paste and continue cooking until the colour darkens and flavour develops. Spice paste should reduce by at least 20% to 30% in volume.
Remove from heat and add the vinegar, salt and castor sugar. Mix well, cool thoroughly.
Add the vegetables into the spice mix and mix thoroughly.
Keep in an airtight container and pickle in the refrigerator for at least 1 day, if not a maximum of 3 days.
Once pickled, fold in the peanuts, shallots, and white sesame.
Achar can be kept refrigerated for up to 2 weeks chilled.

Achar (Peranakan Pickles)

Ingredients

Key Products

Nutrition information (per serving)

Preparation

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