Things to know about Acar Kuning Maluku Recipe
The Indonesian Traditional Yellow Pickled Vegetables—or locally recognized as the acar kuning—is a type of pickle that first originated in the Maluku island in the eastern part of Indonesia. The people of Ambon eat this dish as a side dish when eating nasi kuning. As such, this acar kuning is commonly found everywhere in Maluku, and other places all over Indonesia.
At a glance, the dish is similar to other types of pickles in Indonesia, like the acar timun and acar sayur, but the main differentiating factor is the use of walnut in the sauce. The use of turmeric and galangal gives the dish its distinctive yellow color.
In the past, Maluku people used bamboo shoots as one of the main ingredients of the dish, but as time goes by, they abandon the use of bamboo shoots due to the difficulty of finding them when they are traveling to other places. The vegetables used in this dish are typically crunchy ones, like cucumber and carrots, along with chili peppers for extra heat. The acidity and the heat, combined with the crunchiness of the vegetables is not a combination that you would want to miss out on!
Refreshing Indonesian Traditional Yellow Pickled Vegetables from Maluku. Authentic Recipe of Acar Kuning Maluku.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 100 grams (3.53 oz) Calabash – Bottle Gourd – Long Melon – New Guinea bean – Tasmania Bean
- 100 grams (3.53 oz) Cucumber
- 100 grams (3.53 oz) Carrot
- 5 pcs Red Bird’s Eye Chili Pepper
- 1 tsp Salt
- 1/2 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1/4 tsp Ground White Pepper Powder
- 100 mL (3.38 floz) Coconut Milk
- 1 pc Lime
- 1 stick Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass
- 1 pc Young Turmeric Leaf
- 1/2 thumb Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily
- 2 tbsp Vegetable Oil
- 50 grams (1.76 oz) Walnut Oil
- 2 cloves Shallot Onion
- 2 cloves Garlic
- 1 thumb Turmeric – Curcuma Longa
- 1/2 thumb Fresh Ginger Root
- 4 pcs Candlenut
- 1 pc Lime
- Into a hot non-stick and non-oiled pan, add the walnut (de-shelled), turmeric (peeled), and candlenut.
- Roast them until fragrant and a bit charred.
- Into a food processor/blender, add the garlic, shallots, walnut, turmeric, candlenut, and peeled ginger.
- Blend them until a smooth paste is formed, and set aside.
Cooking the Acar
- Slice the Calabash, carrot, and cucumber into matchsticks, about 2 inches (5 cm) in length. Remember to remove the cucumber seeds.
- Bruise one stick of lemongrass using the back of your knife.
- Prepare a large wok, add the vegetable oil and bring it to heat.
- Fry the blended spice until fragrant, add the turmeric leaf and galangal, and stir well.
- Add the calabash, carrot, cucumber, and whole chili peppers into the wok, along with the seasonings (salt, pepper, sugar).
- Add the coconut milk into the wok and cook until the vegetables are done (around 10-15 minutes).
- Right before the dish is done, squeeze the lime directly into the wok, and stir well.
- The dish is ready to be served.
This dish is best served with yellow rice/nasi kuning and as a sauce for many fried fish dishes.
— Specific Atributes of This Recipe:
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