Acar
Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achaar. The South East Asian variations are usually made from different vegetables such as
yardlong beans,
carrots and
cabbage which are pickled in
vinegar and dried chillies. The vegetables are then tossed in ground
peanuts.
Variations of Malaysian acar include
Acar Awak or
Nyonya acar and
Malay acar. Acar Awak is more elaborate, containing additional vegetables such as
eggplants as well as aromatic spices in the pickling mix.
Acar is commonly served as a condiment to be eaten with a main course.
The salad has also been adopted into Thai cuisine where it is called achat. It is made with cucumber, red chilies, red onions or shallots, vinegar, sugar and salt. It is served as a side dish with the Thai version of satay.