📝 About This Recipe
Acar Kuning is a quintessential Southeast Asian street food staple, beloved for its electrifying crunch and the complex harmony of sweet, sour, and spicy notes. This particular version features a luscious, aromatic turmeric-infused dressing that transforms humble root vegetables into a golden, palate-cleansing masterpiece. Whether served alongside charred satay or as a refreshing standalone snack, its bright acidity and earthy depth make it an indispensable part of the Indonesian culinary landscape.
🥗 Ingredients
The Vegetables
- 2 large Cucumber (deseeded and cut into 2-inch matchsticks)
- 2 medium Carrots (peeled and cut into 2-inch matchsticks)
- 100 grams Green Beans (trimmed and cut into 2-inch lengths)
- 10 small Shallots (peeled and left whole)
- 6-8 pieces Bird's Eye Chilies (left whole for mild heat, or slit for more spice)
The Spice Paste (Bumbu)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 2 inch knob Fresh Turmeric (peeled and sliced)
- 1 inch knob Ginger (peeled)
- 3 cloves Garlic (peeled)
- 4 pieces Shallots (chopped for the paste)
The Pickling Liquid & Aromatics
- 2 tablespoons White Vinegar (or apple cider vinegar for a fruitier profile)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 teaspoon Salt (sea salt preferred)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 3 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1/2 cup Water
- 2 tablespoons Vegetable Oil (for sautéing)
👨🍳 Instructions
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1
Prepare the vegetables by cutting the carrots and cucumbers into uniform matchsticks. Ensure you remove the watery core of the cucumber to keep the pickle crunchy.
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2
Place the carrot matchsticks and green beans in a bowl and toss with a pinch of salt. Let sit for 10 minutes, then rinse with cold water and pat dry. This maintains their snap.
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3
In a blender or mortar and pestle, combine the candlenuts, fresh turmeric, ginger, garlic, and the 4 chopped shallots. Process until a smooth, vibrant yellow paste forms.
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4
Heat the vegetable oil in a wok or large skillet over medium heat. Add the spice paste and sauté for 3-5 minutes until the raw smell of turmeric disappears and the oil begins to separate.
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5
Add the bruised lemongrass and kaffir lime leaves to the pan. Stir-fry for another minute until the fragrance is released.
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6
Pour in the water, sugar, and salt. Bring the mixture to a gentle simmer, stirring constantly to ensure the sugar is fully dissolved.
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7
Add the whole peeled shallots and whole bird's eye chilies to the simmering liquid. Cook for 2 minutes just to soften the sharp bite of the shallots.
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8
Stir in the vinegar. Taste the liquid; it should be a bold balance of sweet, salty, and tangy. Adjust with more sugar or vinegar if necessary.
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9
Add the carrots and green beans to the pan. Toss quickly for about 1 minute—we want them coated in the sauce but still very crisp.
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10
Turn off the heat and immediately fold in the cucumber matchsticks. The residual heat is enough to season them without making them soggy.
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11
Transfer the Acar to a glass bowl and allow it to cool to room temperature.
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12
For the best flavor, refrigerate for at least 2 hours before serving, though it is traditionally enjoyed at room temperature or chilled.
💡 Chef's Tips
Always remove the seeds from the cucumber; the moisture in the center will dilute your pickling sauce and make the dish watery. If you can't find fresh turmeric, use 1 teaspoon of ground turmeric, but be careful as it stains surfaces easily. Do not overcook the vegetables; the magic of Acar lies in the audible 'crunch' when you bite into it. Use a glass or ceramic bowl for storage, as the turmeric will permanently stain plastic containers. This dish actually tastes better the next day after the flavors have had time to penetrate the vegetables.
🍽️ Serving Suggestions
Serve as a refreshing side dish alongside Chicken or Beef Satay with peanut sauce. Pair with Nasi Goreng (Indonesian Fried Rice) to provide a bright acidic contrast to the savory rice. Use it as a topping for grilled white fish or fried chicken for a burst of color and flavor. Serve with prawn crackers (krupuk) for a delightful textural contrast. Accompany with a cold glass of iced Jasmine tea or a lime squash to complement the spices.