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Malaysian Acar Timun Carot (Pickled Cucumber and Carrots)
by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Directions
Serves 6.
Cucumbers and carrots are another favorite pickle combination in Malaysia. This dish combines Indian and Malay flavor nuances to create a crunchy and delicious side dish for grilled chicken, sambal tumis udang (stir-fried shrimp in sambal), fried chicken, rich coconut-based curries, and rich rice dishes such as biryanis, ghee rice, and nasi dagang. The light combination of cucumbers and carrots offsets the richness of the coconut milk and ghee in these dishes.
Rub cucumber, carrots, onions and chilies with salt and let sit in a colander weighted down by a plastic bag of water for about 15 to 20 minutes, till all liquid is drained. (Alternately soak the vegetables in water to cover for about 15 to 20 minutes. Then drain in colander and gently squeeze out excess water.)
Combine vinegar, sugar, and ginger, if using, in a non-reactive bowl. Add the vegetable mixture and coat well with the dressing.
Optional: In a small skillet, heat oil, add mustard seeds, cover, and let seeds pop. When popping subsides, uncover, add the turmeric and chile powder and stir for a few seconds. Remove from heat and pour this savory oil mixture over the pickled salad. Or top the salad with peanuts and chilies.
Ingredients
- 1 medium (1/2 pound or 2 cups) sliced cucumber (1½ to 2-inch-long by ¼-inch-wide pieces)
- 1½ cups (7 1/2 ounces) peeled and sliced carrots (1½-inch-long by ¼-inch-wide pieces)
- 1 cup sliced shallots or red onions (1 to 11/2-inch by 1/8-inch pieces)
- 1 fresh red chile (jalapeno, Fresno, Serrano, cayenne, Thai, or cherry), sliced into 1½-inch-long by ¼-inch-wide pieces
- 1 tablespoon salt
Dressing:
- 2 tablespoons rice vinegar or distilled white vinegar
- 7 teaspoons sugar
- Optional: 1 to 2 tablespoons sliced fresh ginger (1½-inch by ⅛-inch pieces)
Optional Garnish:
- 1 tablespoons cooking oil
- ¼ teaspoon black or dark brown mustard seeds
- ⅛ teaspoon chile powder
- ⅛ teaspoon turmeric powder
Or
- 2 tablespoons crushed unsalted roasted peanuts or other nuts
- 1 or 2 fresh green chilies (jalapeno, cayenne, Serrano, or Thai), sliced
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).