• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Nyonya Acar Awak (Nyonya Pickled Vegetables)

written by Marvellina Updated: October 14, 2022
11.2K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
This post may contain affiliate links. Please read our disclosure policy.

Vegetables are mixed with a very flavorful mix of spices and herbs that give you that sour, salty, sweet, slightly spicy, and umami taste at the same time. They are so delicious that you will find an excuse to eat them with pretty much anything. It is vegan and gluten-free.
Nyonya Acar Awak (Nyonya Pickled Vegetables)

What is Acar/Achar?

Acar is a description for pickled vegetables of anykind in Southeast Asia, mainly in Indonesia, Singapore, and Malaysia. It is originated in India, known as Achaar.  In Indonesia, the acar is usually quite simple and consists of few vegetables such as cucumbers, shallots, carrots, and fresh chilies, pickled in vinegar and sugar. Acar is usually served as a condiment, especially to accompany meaty and seafood dishes, though of course you can serve acar with pretty much anything. Acar is usually made in big bulk and then stored in jars.

Nyonya acar awak is incredibly tasty

Nyonya acar awak is popular in Singapore and Malaysia. The crunchy vegetables are tossed in incredibly aromatic and flavorful sauces. It has a very complex taste and flavor, typical of Nyonya cuisine (or Southeast Asian cuisine in general). It’s a bit more work but it’s so worth it.

Nyonya Acar Awak (Nyonya Pickled Vegetables)

Vegetables to use in Nyonya acar awak

You can pretty much use whatever veggies you like, but here are the common ones used in acar awak :
1. Cabbage
2. Carrots
3. Cucumber
4. Long beans
5. Pineapple chunks
Nyonya Acar Awak (Nyonya Pickled Vegetables)

How to make Nyonya acar awak from scratch

1. Soak the dried chili in warm water for 15 minutes

2. Ground the roasted peanuts into fine pieces, not powder

3. Cut the carrots and long beans into strips, about 2 inches long. Cut the cabbage into bite-size. Cut the pineapple into bite-size chunks. Half the cucumber and then scoop out the seeds. Halve again and cut into strips about 2 inches long


Sprinkle the cucumber with 1 teaspoon of salt and then toss to combine. Let them sit for 30 minutes while you prepare other things. Then squeeze out the extra liquid and pat them dry with absorbent paper towel


4. Bring a large pot of water to a boil and then blanch the long beans, cabbage, and carrots for about 5 minutes

5. Refresh in cold water.

6. Spread them on a large tray and pat them really dry. The drier they are, the longer they will keep in the fridge


7. Place all ingredients for grinding in a blender. Blend into a paste. The oil should make it easy to get it done

8. Preheat a large wok or pan. Pour the blended ingredients in and saute until really fragrant, about 10 minutes.

9. Turn off the heat. Stir in all the vegetables, sesame seeds, and ground peanuts. Toss to make sure they are coated in the spices

What to serve Nyonya acar awak with?

You can serve it with pretty much whatever you plan to eat. I have had acar served with nasi lemak, sate ayam bumbu kacang, sate ayam kecap. Just to mention a few. I can eat this with a plain white rice and I would be happy 🙂

How to store Nyonya acar awak

Let them cool down in a pan or wok completely. Transfer to a large jar with a tight-fitting lid. Store in the refrigerator and let them pickle for 24 hours before serving. They can be kept in the fridge for about 1 month (It only lasted a week at our house!)
Nyonya Acar Awak (Nyonya Pickled Vegetables)

Did you make this Nyonya acar awak recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Nyonya Acar Awak (Nyonya Pickled Vegetables)

You may also like these acar or pickle vegetables

Acar Timun (Cucumber Pickles)

Acar Timun (Cucumber Pickles)

Do Chua (Vietnamese Pickled Daikon and Carrot)

Do Chua (Vietnamese Pickled Daikon and Carrot)

Asian Quick-Pickled Green Chilies

Asian Quick-Pickled Green Chilies

The recipe is adapted from MyKitchen101.

Nyonya Acar Awak (Nyonya Pickled Vegetables)

Nyonya Acar Awak (Nyonya Pickled Vegetables)

Prep Time 30 minutes mins
Cook Time 20 minutes mins
Pickle time: 1 day d
Total Time 50 minutes mins
Servings 8 servings as condiment
5 from 6 reviews
REVIEW & RATE PRINT

Ingredients

Vegetables:

  • 300 gr cabbage
  • 200 gr carrots
  • 200 gr long beans
  • 200 gr cucumber
  • 300 gr pineapple
  • 1 tsp salt for the cucumber

Ingredients to grind:

  • 2 stalks lemongrass white parts only
  • 20 dried chili
  • 80 gr shallots
  • 30 gr garlic
  • 15 gr galangal or 1 Tbsp galangal powder
  • 1 inch turmeric or 1 tsp of turmeric powder
  • 160 gr cooking oil

Seasonings:

  • 150 ml white vinegar
  • 100 gr sugar

Other ingredients:

  • 100 gr roasted peanuts
  • 80 gr sesame seeds toasted

Instructions
 

  • Soak dried chili in warm water for 15 minutes. Ground the roasted peanuts into fine pieces, not powder

Prepare the vegetables:

  • Cut the carrots and long beans into strips, about 2 inches long. Cut the cabbage into bite-size. Cut the pineapple into bite-size chunks. Half the cucumber and then scoop out the seeds. Halve again and cut into strips about 2 inches long
  • Sprinkle the cucumber with 1 teaspoon of salt and then toss to combine. Let them sit for 30 minutes while you prepare other things. After 30 minutes, you will see some liquid pooling in the bowl, Discard that and squeeze out as much liquid as possible. By removing the water, it makes the cucumber crunchy. Drain off the liquid and rinse the cucumber with water to get rid of salt. Pat the cucumber really dry with an absorbent paper towel
  • Bring a large pot of water to a boil and then blanch the long beans, cabbage, and carrots for about 3 minutes and then refresh in cold water. Spread them on a large tray and pat them really dry. The drier they are, the longer they will keep in the fridge

Cook the ground spices:

  • Place all ingredients for grinding in a blender. Blend into a paste. The oil should make it easy to get it done
  • Preheat a large wok or pan. Pour the blended ingredients in and saute until really fragrant, about 10 minutes. Add vinegar and sugar and stir fry until the sugar melts. Stir to combine everything. Turn off the heat. Stir in all the vegetables, sesame seeds, and ground peanuts. Toss to make sure they are coated in the spices

How to store:

  • Let them cool down in a pan or wok completely. Transfer to a large jar with a tight-fitting lid. Store in the refrigerator and let them pickle for 24 hours before serving. They can be kept in the fridge for about 1 month

RECOMMEDED TOOLS

Wok
Non stick pan with lid

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Nyonya Acar Awak (Nyonya Pickled Vegetables)
Serving Size
 
1 serving
Amount per Serving
Calories
439
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Sodium
 
377
mg
16
%
Potassium
 
579
mg
17
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
21
g
23
%
Protein
 
8
g
16
%
Vitamin A
 
4709
IU
94
%
Vitamin C
 
77
mg
93
%
Calcium
 
172
mg
17
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

previous post
How To Prepare and Pressure Cook Chicken Liver
next post
Putu Ayu /Apam Puteri Ayu Pandan (Steamed Pandan Coconut Cake)

6 comments

Hoay Min October 13, 2022 - 9:58 pm

Hello, I have question regarding the oil. From YouTube I see oil floating after cooking the grounded spice. Mine have alot of oil floating after 10 mins of cooking the grounded spice. Is 160gram of oil correct?

Reply
Marvellina October 14, 2022 - 5:50 pm

Hello, yes it’s the correct amount. The oil will separate from the spice after cooking, which is normal and what we want. Once you mix with all the veggies and fruits, you won’t see a lot of oil floating around anymore. Of course, you can always cut down on the oil in the future if you prefer. I hope this helps.

Reply
aikothepuff February 14, 2022 - 2:40 pm

Tastes like grandma’s cooking. Thought I’d never have this again. Thank you so much for sharing this recipe!

Reply
Marvellina February 14, 2022 - 4:12 pm

I’m so happy to know that the taste reminded you of your grandma’s cooking 🙂 Thank you for letting me know

Reply
Mimi Hadi-Kho March 19, 2021 - 1:19 pm

What did you do with the vinegar, sugar and salt It was not mentioned in the recipe above.

Reply
Marvellina March 19, 2021 - 8:31 pm

Hi Mimi, sorry I left those out. I have updated the recipe accordingly.

Reply
5 from 6 votes (4 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.