Penang acar recipe

December 30, 2013 at 9:14 am | Posted in Asian foods, Foods | Leave a comment

Penang Acar also known as Nyonya Acar is a mixed vegetables dish that are essentially pickled by being blanched in vinegar, sugar and chilli sauce. It tastes sweet, sour and spicy. This achar is particularly delicious to be eaten the next day when all ingredients infuse together.


300g Cucumber – cut lengthwise 1½ inch

150g Cabbage – roughly cut into big pieces

50g Carrot – peeled and cut into 1½ inch

50g Long Beans – cut into 1½ inch


Cut vegetables



50g Roasted Peanuts – ground

1 cup White Sesame Seeds – roasted

1 tablespoon Salt

1 tablespoon Sugar, or to taste

50ml Rice vinegar

30ml Water

1 cup grinded dried chili

2 table spoons of lemon grass (chopped fine)




1. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry for 30 minutes.

2.Heat up the wok on medium heat. Add oil to stir-fry dried chilli paste and chopped lemon grass until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.

3.Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.

4. Dish out, leave it cool then keep it in the fridge. It can last for a month.



Acar usually served as a welcome condiment to any meal and is scrumptiously devoured with haste by locals.

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