娘惹凉拌辣菜 Ar Chat/ Ar Char

Ingredient A:

Cucumber - 1 pcs (Big size)

White cabbage - half (Big size)

Long bean - 5 pcs

Carrot - 2 pcs

Ingredient B:

Peanut - 3 big bowl

Ingredient C:

Sugar - 3 tablespoon

Salt - 1 talespoon

White vinegar - 1 bowl

Water - 5 bowl

MSG - 1 teaspoon

Rempah (Blended):

Garlic - 5 cloves

Shallot - 5 pcs

Chilli - 5 pcs

Yellow ginger - 1 pcs

How to cook:

1) Cut the ingredient A into small pieces, most of it about 3cm long, 1cm width, except for cabbage slightly bigger as it will become soft easily.

2) Heat up the wok and stir fried ingredient B - peanut with skin, no oil. Till it smell good. Take it out and let it cold, and use your hand to pinch the peanut to peel of the skin. You might need a bit skill here, and the peanut may split into two, but it's ok. After the skin off, blend it to coarse.

3) Heat up a pot of water (5 bowl), add 1 bowl of white vinegar and salt into the water. Add Ingredient A into the water when boiled. When cooked, strain it and let it dry.

4) Heat up the wok, add Rempah to stir fry.

5) Add ingredient A (cooked and dry) to the wok and stir fry together, add sugar, salt and MSG.

6) Add the peanut coarse (1 small bowl) into the wok and stir a bit. (The rest of the peanut you may want to sprinkle it on top of the dish when you serve on your plate)

PS: 

1) Do not pinch your peanut in your kitchen nor under the fan, or else you will have disaster to clean it up!

2) Adjust your chilli to the level of spicy you like

3) Add sugar, salt and MSG after you add in your vegetables. Because if you add it during stir frying the Rempah, it will taste bitter later on.