Spicy Pineapple Pickle Acar Nenas Recipes
SPICY PINEAPPLE PICKLE (ACAR NENAS)
This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.
Provided by Kitty Z
Categories Pineapple
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pineapple into 1-cm-thick wedges.
- Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
- Add remaining ingredients and cook, stirring constantly, for 10 minutes.
- The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.
Nutrition Facts : Calories 162, Fat 7, SaturatedFat 0.9, Sodium 307, Carbohydrate 26.2, Fiber 1.9, Sugar 21.6, Protein 0.9
MUSTARD PEPPERCORN MARINADE
Make and share this Mustard Peppercorn Marinade recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- With a mortar and pestle or in a plastic bag with rolling pin, crush mustard seeds and peppercorns.
- Blend in mustard, stir in wine and oil.
- Spread all over meat, cover and marinate at room temperature for 2 hours or overnight in refrigerator.
SPICY CUCUMBER PICKLES (ACAR TIMUN)
Another Singaporean pickle recipe from the "Nonya Favourites" cookbook; these are a delicious twist on dill pickles. They're spicy in the sense of being spiced; if you like more heat, add more chili powder. I have also successfully used prepared grainy mustard in place of the mustard seeds. Cook time includes "pickling time" overnight.
Provided by Kitty Z
Categories Vegetable
Time 12h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
- Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
- Cut the carrot into pieces the same size as the cucumber.
- Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
- Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.
Nutrition Facts : Calories 93.2, Fat 7.2, SaturatedFat 1.1, Sodium 754.1, Carbohydrate 7.4, Fiber 1.6, Sugar 3.3, Protein 1
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