How to Make Penang Acar (Penang Spicy Pickled Vegetables)

by Huang Kitchen

It's a special pickled vege dish. It's famous for its appetizing, sour, sweet & spicy great taste. Penang Acar tastes better when the pickles are left overnight for many days chilled in the fridge.


  • 500 Grams Cucumber (cut into strips)
  • 200 Grams Cabbage (cut into big pieces)
  • 200 Grams Carrots (skin & cut into strips)
  • 200 Grams Long beans (cut into strips)
  • 1 Pineapple (cut into small pieces)
  • 100 Grams Peanuts ( roasted & coarsely ground)
  • 100 Grams White sesame seed (roasted)
  • 1 ½ Tablespoons Salt
  • 450 Milliliters White vinegar
  • 180 Grams Sugar
  • 6 Tablespoons Oil
  • Instructions

    Step 1

    Rinse well cucumber, do not remove skin and cut into long strips.

    Step 2

    Rinse, skinned and cut carrots into strips.

    Step 3

    Rinse well and cut long beans into long strips.

    Step 4

    Wash, rinse and drain well cabbage. Cut into big pieces.

    Step 5

    Remove skin and cut pineapple into small pieces.

    Step 6

    Ground red and dried chillies. Visit my blog at for details.

    Step 7

    Ground shallots garlic, fresh turmeric, galangal, candle nuts, coriander seeds, shrimp paste. Visit for details.

    Step 8

    White vinegar for blanching and cooking the pickled vegetables.

    Step 9

    Toast white sesame seeds.

    Step 10

    Toast and ground coarsely peanuts.

    Step 11

    Season cucumber and carrot strips with 1 tablespoon salt for 20-30 minutes.

    Step 12

    Remove excess water and squeeze out as much fluid as possible from the vegetables.

    Step 13

    Blanch cabbage pieces in boiling water with half the vinegar added.

    Step 14

    Next blanch the long bean.

    Step 15

    Next blanch the squeeze cucumbers and carrots.

    Step 16

    Drain and dry the blanched cabbage and long beans.

    Step 17

    Also drain and dry the cucumber and carrot strips.

    Step 18

    To cook the Acar, first heat up oil and put in the chili paste.

    Step 19

    Fry the chilli paste for a few minutes.

    Step 20

    Then put in the ground onion paste.

    Step 21

    Fry until aromatic and the oil separates.

    Step 22

    Add in the remaining vinegar.

    Step 23

    Add in sugar and salt to taste.

    Step 24

    Stir in ground peanuts and mix thoroughly.

    Step 25

    Last, add in all the blanched and dried vegetables and the small pieces of pineapple.

    Step 26

    Stir to mix well.

    Step 27

    Garnish with toasted white sesame seeds.

    Step 28

    And it's done. Chill in refrigerator preferably overnight and it's ready to be served! Please visit my blog at for further details.