|This article does not cite any references or sources. (December 2009)|
Acar (left) served with sambal, Indonesia
|Main ingredient(s)||Vegetables (yardlong beans, carrots, cabbage), vinegar, dried chillies, peanuts|
Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achaar. The South East Asian variations are usually made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.
Variantions of Malaysian acar include Acar Awak or Nyonya acar and Malay acar. Acar Awak is more elaborate, containing additional vegetables such as eggplants as well as aromatic spices in the pickling mix.
Acar is commonly served as a condiment to be eaten with a main course.
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.
The salad has also been adopted into Thai cuisine where it is called achat (Thai: อาจาด). It is made with cucumber, red chilies, red onions or shallots, vinegar, sugar and salt. It is served as a side dish with the Thai version of satay (Thai: สะเต๊ะ).
|Wikimedia Commons has media related to Acar.|
- Atchara (Philippine cuisine)
- Achaar (pickle) Indian cuisine
- Acar (pickle) Indonesian cuisine
- Atjar (pickle) Dutch cuisine
- Thai salads
|This condiment-related article is a stub. You can help Wikipedia by expanding it.|