Mixed cooked vegetables in piquant sauce (acar kuning)

Yield: 4 servings

Measure Ingredient
125 millilitres Water; (4 fl oz)
8 smalls Pickling onions; peeled (optional)
\N \N (8 to 10)
175 grams French beans; topped and tailed
\N \N ; and cut into 2 or 3
\N \N ; pieces (6oz)
175 grams Carrots; peeled and cut into
\N \N ; sticks about the
\N \N ; same length as the
\N \N ; beans (6oz)
175 grams Cauliflower florets; (6oz)
1 teaspoon Mustard powder
1 teaspoon Sugar
1 tablespoon White distilled vinegar
8 smalls Red or green chillies; ( optional) (8 to
\N \N 10)
\N \N Salt and pepper to taste
2 \N Shallots or 1/2 onion; chopped
2 \N Garlic cloves; chopped
3 \N Candlenuts or 5 blanched almonds; chopped
1 large Red or green chilli; de-seeded and
\N \N ; chopped
½ teaspoon Ground turmeric
2 tablespoons White distilled vinegar
2 tablespoons Groundnut or olive oil
½ teaspoon Salt



Put all the ingredients for the paste in a blender or food processor and blend until smooth.

Transfer this paste to a wok or a large shallow saucepan. Bring to the boil, stirring most of the time, for 4 minutes.

Add the water and bring this back to the boil. When it is boiling add the pickling onions (if used), stir, and cover the wok or pan for 2 minutes.

Uncover and add the beans and carrots, put the cover on again and simmer for 3 minutes.

Once more uncover the wok or pan, and add the cauliflower and the rest of the ingredients. Stir them around and put the cover back, and continue cooking for 3-5 more minutes.

Uncover the wok or pan for the last time, adjust the seasoning and turn the vegetables over again for a few seconds.

Transfer to a warm serving dish, if it is to be served hot as an accompaniment to your main course; otherwise refrigerate, to be served cold a few hours or a few days later.

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