Acar is commonly served as a condiment to be eaten with a main course. What kind of food that we serve with acar? Any kinds of noodles, fried rice, sate (satay), and most of fritter forms such as martabak (stuffed pancake), lumpia (spring roll).
Check other posts that I enjoy with acar:
- Bakmi Godhog (Mie Rebus Jawa-Java-Style Boiled Noodle)
- Siomay Bandung (Steamed Dumplings with Peanut Sauce)
- Sate Ayam Madura (Madura-Style Chicken Sate/Satay)
- Green Chili Nasi Goreng
- Fried Bihun
- Gulai Kambing (Goat Curry)
- Martabak Tuna (Indonesian Stuffed Tuna Pancake)
Indonesian acar can be added with cucumber, carrot, mango, chili, shallot and/or pineapple; then dress with vinegar, sugar and salt. Some households add lemongrass or ginger to spice it up.
– Indonesian Pickle –
cucumber, rinsed off and cut as desired; you can peel off the skin if you like
shallot, peel and cut as desired
bird eyes/paddy chilies
white vinegar with 4.5% acidity ( I personally prefer use canesugar or nypa sap vinegar which is naturally fermented)
You can also add pineapple, carrot and/or mango
In a plastic/glass container, add cucumber, shallot and chilies. Sprinkle sugar and salt. Cover the lid, shake the container (don’t shake too hard) and leave it for 5 minutes. Then, open up the lid and add vinegar. Tight the lid back and store it the fridge. Some people like adding hot water. I don’t like adding any water.
So, your acar should be slightly sweet and sour. However, some people like chopping the chilies as well and it will bring the acar slightly sweet, sour and hot. If you like sweeter taste, you are welcome to add more sugar.