Sarawak Acar 沙捞越Acar (Miri Taste)
This recipe is adapted from my friend Helen . I like it very much so might as well record down for future reference as we usually only do acar during the Chinese New Year and must eat together with crackers (Keropok)
If you don’t have the local curry paste, can use baba curry powder .
Ingredients as below:
Acar Curry Paste RM5
Or Baba Curry Powder (tune your own preference)
Sugar 1kg
Vinegar 600ml
Cucumber 5kg
Carrot 1 pc
Chilli a few pieces
Sesame - a handful
Dried shrimps - 50g
Fried shallots - one small bowl
Fried onion - one small bowl
Basically all ingredients can be added and depends on individual taste bud.
Most important is the ingredients need to be rub with salt and let it dehydrated to make it crunchy.
Gravy can always be taste until preference flavour before adding in all ingredients.
Acar can be kept for months as long as all ingredients are proper dry and cook. it in fridge for longer preserving.
Happy trying.