📝 About This Recipe
Acar Kuning is a jewel of Indonesian cuisine, offering a brilliant balance of crunch, acidity, and aromatic warmth. Unlike simple vinegar pickles, this cooked variety features a luscious turmeric and candlenut base that coats crisp cucumbers and carrots in a golden, savory embrace. It serves as the ultimate refreshing palate cleanser, cutting through the richness of grilled meats and coconut-based curries with its bright, tangy profile.
🥗 Ingredients
The Vegetables
- 2 medium English Cucumber (seeded and cut into 2-inch matchsticks)
- 2 large Carrots (peeled and cut into 2-inch matchsticks)
- 10 pieces Shallots (peeled and kept whole if small, or halved)
- 10-15 pieces Bird's Eye Chilies (kept whole for mild heat, or sliced for extra spice)
- 100 grams Green Beans (trimmed and cut to 2-inch lengths)
Aromatic Spice Paste (Bumbu)
- 5 pieces Shallots (roughly chopped)
- 3 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 2 inches Fresh Turmeric (peeled and sliced)
- 1 inch Fresh Ginger (peeled)
Pickling Liquid & Seasoning
- 2-3 tablespoons White Vinegar (adjust to taste)
- 2 tablespoons Granulated Sugar (to balance the acidity)
- 1 teaspoon Salt (plus extra for sweating vegetables)
- 1/2 cup Water
- 3 tablespoons Vegetable Oil (for sautéing)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 3 pieces Kaffir Lime Leaves (torn slightly to release oils)
👨🍳 Instructions
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1
Prepare the cucumbers by slicing them lengthwise and scooping out the watery seeds with a spoon. Cut the firm flesh into 2-inch matchsticks.
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2
Place the cucumber and carrot matchsticks in a colander. Sprinkle with a teaspoon of salt and toss gently. Let sit for 15 minutes to draw out excess moisture, then rinse under cold water and pat thoroughly dry with a kitchen towel.
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3
In a blender or mortar and pestle, combine the shallots, garlic, toasted candlenuts, turmeric, and ginger. Process into a smooth, vibrant yellow paste. Add a splash of oil if needed to help the blades turn.
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4
Heat 3 tablespoons of oil in a wok or large skillet over medium heat. Add the spice paste, lemongrass stalk, and kaffir lime leaves.
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5
Sauté the paste for 5-7 minutes, stirring constantly, until the raw smell of turmeric disappears and the oil begins to separate from the paste (pecah minyak).
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6
Pour in the water, sugar, and salt. Bring to a gentle simmer and cook for 2 minutes until the sugar is completely dissolved.
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7
Add the whole shallots, bird's eye chilies, and green beans to the pan. Cook for 2 minutes—the shallots should just begin to soften but maintain their snap.
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8
Stir in the vinegar. Taste the sauce; it should be a punchy balance of sweet, sour, and savory. Adjust with more sugar or vinegar if desired.
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9
Add the prepared cucumbers and carrots. Toss rapidly for only 30-60 seconds to coat them in the golden sauce. It is vital not to overcook them; they must remain crunchy.
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10
Remove from heat immediately and transfer to a glass bowl. Let the Acar cool to room temperature before serving, as the flavors develop significantly as it sits.
💡 Chef's Tips
Remove the cucumber seeds diligently; the watery core will dilute your sauce and make the pickle soggy. Always toast your candlenuts in a dry pan for 2 minutes before blending to remove their mild toxicity and unlock a rich, nutty flavor. If you prefer a brighter yellow color, use fresh turmeric rather than powder, but wear gloves to avoid staining your hands. For the best flavor, make this dish 4-6 hours in advance or even the day before to allow the vegetables to fully absorb the aromatics.
🍽️ Serving Suggestions
Serve alongside Sate Ayam (Chicken Satay) to provide a sharp contrast to the rich peanut sauce. Pair with Nasi Goreng (Indonesian Fried Rice) for an authentic textural element. It acts as a perfect side for Beef Rendang, helping to cut through the intense coconut oil and spices. Serve chilled or at room temperature as part of a traditional Rijsttafel spread. Enjoy with a tall glass of iced Jasmine tea or a cold lager to complement the spicy-tangy notes.