1 inch fresh turmeric, peeled and sliced,
1 tsp ground turmeric
1/4 cup sunflower oil
2 cups white vinegar
1 cup water
1-2 oz granulated sugar
8 oz green beans
1 small cauliflower
8 oz white cabbage
4 oz dry-roasted peanuts, roughly crushed
Place the chili, onion, garlic, terasi,
nuts and turmeric in a food processor and blend to a paste, or pound in
a mortar with a pestle. Heat the oil and stir-fry the paste to release
the aroma. Add the vinegar, water, sugar and salt. Bring to the boil.
Simmer for 10 minutes. Cut the carrots into flower shapes. Cut the green
beans into short, neat lengths. Separate the cauliflower into neat,
bite-size florets. Peel and seed the cucumber and cut the flesh in neat,
bite-size pieces. Cut the cabbage in neat, bite-size pieces.
vegetable separately, in a large pan of boiling water, for 1 minute.
Transfer to a colander and rinse with cold water, to halt the cooking.
Drain well. Add the vegetables to the sauce. Slowly bring to the boil
and allow to cook for 5-10 minutes. Do not overcook - the vegetable
should still be crunchy. Add the peanuts and cool. Spoon into clean jars
Makes 2-3 cups
If you can obtain fresh turmeric, it makes
such a difference to the color and appearance of Acar Campur. You can
use almost any vegetable, bearing in mind that you need a balance of
textures, flavors and colors.