Mixed Pickled Vegetables (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 heat.
20. Add the peanuts to the mixture and cool.
21. Once cool, cover and chill for at least 3 days before serving.