We’re down to CNY treat #3 and it’s acar (one of Keith’s favorites)! Back home, acar is often served with keropok udang (deep-fried prawn or shrimp crackers). I still remember back in the days when we had to lay out the pieces of keropok outside in the hot sun to dry them before frying, and FYI, I don’t miss that chore. :D Now, I buy the shrimp crackers ready to eat in a package and for this special occasion, we eat them with acar – a delicious cucumber pickle! What an awesome combination! Click here for the recipe.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.
Hi Chris,
We love eating acar too and made mine too recently for my family.
Greeting from Australia. Nice to know you via blogging. Like you, we are Singaporean living away from home. I love cooking and baking different variety of food and enjoy browsing through all the delicious food that you have cooked at your home.
Zoe
Hello Zoe!
So nice to meet you. Thank you so much for dropping by and for the compliment. Hope to see you again soon. :D
Hi Chris, I LOVE acar timun with keropok anytime! It has been a while since I made these. You’re right, we should use a pair of handling gloves to squeeze the excess liquid, but the silly me, squeezed with the bare hands. I had sore knuckles for a few days and the chillies I squeezed penetrated in my hands! That was a painful experience. Luckily I made a lot, and stored them in air-tight jars and they last a pretty a long time, refrigerated, YUM!!
LOL! Did that once…and will remember it forever. It was truly a painful experience. Everyone loved the acar…I have to start making and selling it. :D
You should, towkay nio. LOL!
LOL!