Acar
Acar[edit | edit source]
Acar is a type of pickle found in Indonesia, Malaysia, Singapore, and Brunei. It is made from a variety of vegetables such as cucumber, carrot, and cabbage, which are pickled in vinegar and spices. Acar is commonly served as a condiment or side dish to accompany main meals.
Ingredients and Preparation[edit | edit source]
Acar typically includes the following ingredients:
The vegetables are sliced into small pieces and mixed with the vinegar, sugar, salt, and spices. The mixture is then left to marinate for several hours or overnight to allow the flavors to develop. The use of turmeric gives acar its distinctive yellow color.
Variations[edit | edit source]
There are several regional variations of acar, each with its own unique ingredients and preparation methods:
- Acar mentimun: A simple version made primarily with cucumbers.
- Acar kuning: A yellow acar that includes turmeric and sometimes pineapple.
- Acar buah: A fruit-based acar that includes tropical fruits such as mango and papaya.
Cultural Significance[edit | edit source]
Acar is a popular accompaniment in many Southeast Asian cuisines. It is often served with nasi goreng (fried rice), satay, and other traditional dishes. The tangy and spicy flavors of acar complement the rich and savory tastes of these dishes.
Related Pages[edit | edit source]
Gallery[edit | edit source]
Various kinds of pickles for sale
Acar served with chili sauce
Acar mentimun
Various kinds of pickles for sale at a shop in Dakshineswar, Kolkata, India
Acar and chili sauce
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