Acar Campur

Ingredients

• 1 fresh red pepper
• 1 medium onions
• 2 cloves garlic
• ½- inch cube terasi
• 4 macadamia nuts
• 1- inch piece of fresh turmeric
• ¼ cup corn
• 2 cups white vinegar
• 1 cup water
• ¼ cup white sugar
• 3 medium carrots
• 1 small cauliflower
• 1 medium cucumber
• 1 cup white cabbage
• 1 cup dry-roasted peanuts

Steps

1. Place the pepper, onion, garlic, shrimp paste, nuts, and turmeric in a food processor.
2. Blend to a paste-like consistency.
3. Heat the processed paste mixture in the oil for 2 minutes.
4. Add the vinegar, water, sugar and salt.
5. Bring to a boil while stirring.
6. Simmer for 10 minutes, stirring occasionally, while preparing the vegetables.
7. Cut the carrots into desired bite-sized shapes.
8. Cut the green beans into short, even lengths.
9. Separate the cauliflower into bite-sized florets.
10. Peel the seeded cucumber and cut into bite-sized cubes.
11. Cut the cabbage into bite-sized pieces.
12. Blanch each vegetable separately in boiling water for 1 minute.
13. Rinse in cold water to halt the cooking.
14. Drain well.
15. Add the vegetables to the boiled paste sauce.
16. Gradually bring the entire mixture to a boil.
17. Cook for 5–10 minutes.
18. Do not overcook—the vegetables should still be crunchy.
19. Remove from the heat.
20. Add the peanuts to the mixture and cool.
21. Once cool, cover and chill for at least 3 days before serving.