Lourens de Lange
Cauliflower, Cabbage, and Carrot Achar (Malaysian-Style Pickle)
INGREDIENTS
1½ lbs. cabbage, about ½ a small head
12 oz. carrots, cut into sticks 2½” long and ⅓” thick...
10 oz. cauliflower, cut into 1” pieces
2¼ oz. fresh turmeric, peeled and roughly chopped
½ cup roasted peanuts
¼ cup tamarind paste, soaked in ¼ cup boiling water, seeds and pods removed
3 tbsp. fish sauce
2 tbsp. vegetable oil
2 tsp. chile sauce
5 large garlic cloves, roughly chopped
1 2” piece ginger, peeled and roughly chopped
¾ cup white vinegar
2 tbsp. light brown sugar
½ tsp. salt
⅓ cup toasted sesame seeds
INSTRUCTIONS
1. Heat oven to 200°. Bring a medium pot of salted water to a boil over high heat. Put cabbage into a sieve and blanch for 1 minute; transfer to a large bowl of ice water to stop it from cooking further, then gently shake sieve to remove excess water. Transfer to a bowl and set aside. Repeat with carrots and cauliflower, blanching for 2 minutes instead of 1. Divide the vegetables between two racks over two baking sheets in a single layer. Dry in oven 1–2 hours until dry to the touch.
2. Meanwhile, make the spice paste. In the bowl of a food processor, combine the turmeric, peanuts, tamarind, fish sauce, oil, chile sauce, garlic, and ginger and puree, scraping down the sides as necessary. Fry the paste in the bottom of a 6-qt. saucepan, stirring frequently, over medium heat for about 7 minutes until fragrant. Add the vinegar, brown sugar, salt, and 1 cup water and stir until the paste dissolves into the brine. Add all of the dried vegetables and stir to coat. Remove from heat and cover; allow to sit for 1 hour. Stir in sesame seeds. This recipe is not suitable for canning, but it will last in the refrigerator for at least a month.
INGREDIENTS
1½ lbs. cabbage, about ½ a small head
12 oz. carrots, cut into sticks 2½” long and ⅓” thick...
10 oz. cauliflower, cut into 1” pieces
2¼ oz. fresh turmeric, peeled and roughly chopped
½ cup roasted peanuts
¼ cup tamarind paste, soaked in ¼ cup boiling water, seeds and pods removed
3 tbsp. fish sauce
2 tbsp. vegetable oil
2 tsp. chile sauce
5 large garlic cloves, roughly chopped
1 2” piece ginger, peeled and roughly chopped
¾ cup white vinegar
2 tbsp. light brown sugar
½ tsp. salt
⅓ cup toasted sesame seeds
INSTRUCTIONS
1. Heat oven to 200°. Bring a medium pot of salted water to a boil over high heat. Put cabbage into a sieve and blanch for 1 minute; transfer to a large bowl of ice water to stop it from cooking further, then gently shake sieve to remove excess water. Transfer to a bowl and set aside. Repeat with carrots and cauliflower, blanching for 2 minutes instead of 1. Divide the vegetables between two racks over two baking sheets in a single layer. Dry in oven 1–2 hours until dry to the touch.
2. Meanwhile, make the spice paste. In the bowl of a food processor, combine the turmeric, peanuts, tamarind, fish sauce, oil, chile sauce, garlic, and ginger and puree, scraping down the sides as necessary. Fry the paste in the bottom of a 6-qt. saucepan, stirring frequently, over medium heat for about 7 minutes until fragrant. Add the vinegar, brown sugar, salt, and 1 cup water and stir until the paste dissolves into the brine. Add all of the dried vegetables and stir to coat. Remove from heat and cover; allow to sit for 1 hour. Stir in sesame seeds. This recipe is not suitable for canning, but it will last in the refrigerator for at least a month.
