Acar kuning

acar kuning
Prepare the ingredients.
Peel 6-8 carrots.
Cut the carrot into strips.
Peel 1 cucumber.
Remove seeds from the cucumber.
Cut the cucumber into strips.
And then put aside.
Add 3-4 garlic cloves to a food processor.
Add 8 candlenuts to the food processor.
Add 2-3 centimeters of ginger to the food processor.
Add 1 teaspoon of salt to the food processor.
Add 1 teaspoon of turmeric powder to the food processor.
Grind the spice mix finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Crush 1-2 lemon grasses.
Add the lemon grass to the spices.
Add the curry leaves (at will).
Fry the spices until they start to get fragrant.
Add the carrot.
Add the cucumber.
Mix in gently.
Add 150-200 milliliters of water.
Add 3-5 tablespoons of distilled vinegar.
Add 1 tablespoon of sugar.
Add the green chili pepper (at will).
Stir briefly.
Season to taste with salt.
Continue cooking about 2-3 minutes until they are tender.
Use as a side dish.


Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. The South East Asian variations are usually made from different vegetables such as cucumbers, carrots and cabbage which are pickled in vinegar and chillies. In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up. Acar is commonly served as a condiment to be eaten with a main course.


1 large cucumber
7 carrots
3 cloves garlic
8 candlenuts
2 ginger
2 teaspoons salt
1 teaspoon turmeric powder
2 tablespoons cooking oil
2 lemon grasses
  curry leaves (at will)
150 milliliters water
4 tablespoons distilled vinegar
1 tablespoon sugar (or brown sugar)
  green chili peppers (at will)