Acar Awak (Malaysian Nyonya Spicy Vegetable Pickle)
Authentic acar awak recipe. A Nyonya (Peranakan) spicy mixed vegetable pickle with peanuts, turmeric, and tamarind from Malaysian cuisine.
Acar awak is a spicy, tangy, and nutty vegetable pickle from the Nyonya (Peranakan) tradition of Malaysia and Singapore. It is one of the most flavorful pickles in Southeast Asian cuisine, combining crunchy vegetables with a fragrant spice paste, ground peanuts, and a sweet-sour tamarind dressing.
If you have eaten nasi lemak at a Malaysian restaurant or hawker stall, there is a good chance the small side of pickled vegetables on the plate was a version of acar.
What is acar awak?
Acar awak is a mixed vegetable pickle dressed in a cooked spice paste. Unlike most pickles on this site, it is not simply vegetables in brine. The vegetables are salted and drained, then tossed with a fried paste of shallots, garlic, turmeric, ginger, lemongrass, belacan (shrimp paste), and dried chilies. Ground peanuts and sesame seeds are folded in at the end, giving the pickle a rich, nutty body that sets it apart from simpler vinegar pickles.
The result is a pickle that is simultaneously crunchy, spicy, sweet, sour, and savory. Each bite has layers of flavor.
The Nyonya connection
Acar awak belongs to Nyonya or Peranakan cuisine, a culinary tradition born from the intermarriage of Chinese traders and local Malay women beginning in the 15th century. Peranakan cooking blends Chinese techniques with Malay and Indonesian spices, producing dishes that are more complex and aromatic than either tradition alone.
The word “acar” itself traces back through Malay to the Indian “achar” and ultimately to the Persian “achar,” meaning pickled food. This etymological chain reflects the same trade routes that carried pickling traditions across South and Southeast Asia, connecting the Indian achars, Malaysian acars, and Filipino atchara in one long culinary lineage.
Tips for the best acar awak
Salt and drain the vegetables first. This removes excess water so the vegetables stay crunchy and the spice paste clings to them instead of sliding off. Do not skip the 30-minute salting step.
Fry the spice paste properly. Cook the paste until the oil visibly separates from the solids and the kitchen smells strongly fragrant. Undercooking the paste leaves a raw, harsh flavor. This usually takes 5 to 7 minutes over medium heat.
Turn off the heat before adding vegetables. The vegetables should be coated in the hot dressing, not cooked in it. Adding them to a boiling mixture will make them soft. You want the residual heat to warm them through while keeping the crunch.
Add peanuts last. Ground peanuts absorb liquid quickly. If added too early, they turn pasty. Fold them in right at the end so they keep their gritty texture.
Make it a day ahead. Acar awak tastes better after sitting overnight in the fridge. The spices penetrate the vegetables and the flavors meld.
What to serve with acar awak
Acar awak is traditionally served as a side dish or condiment:
- Nasi lemak (coconut rice)
- Nasi goreng (fried rice)
- Grilled or fried fish
- Satay
- Any rice-based meal
It also works well as part of a spread for a larger gathering. In Malaysian and Singaporean households, acar awak is often made in large batches for celebrations and holidays, particularly during Chinese New Year and Hari Raya.
Storage
Acar awak keeps in the refrigerator for up to one week in a sealed container. The peanuts will soften over time, but the overall flavor improves for the first 2 to 3 days. If you want to store it longer, hold the peanuts back and add them fresh each time you serve.
Ingredients
- 200g cucumber, seeded and cut into sticks
- 200g carrots, peeled and cut into sticks
- 100g cabbage, cut into bite-sized pieces
- 100g long beans, cut into 5cm lengths
- 1 tablespoon salt
- 100g roasted peanuts, coarsely ground
- 2 tablespoons toasted sesame seeds
- 6 shallots, peeled
- 4 cloves garlic, peeled
- 3cm fresh turmeric (or 1 teaspoon turmeric powder)
- 3cm fresh ginger
- 2 stalks lemongrass, white part only
- 1 tablespoon dried shrimp paste (belacan)
- 5 dried red chilies, soaked and drained
- 1/4 cup vegetable oil
- 1/2 cup white vinegar
- 3 tablespoons sugar
- 2 tablespoons tamarind pulp, soaked in 1/4 cup warm water, strained
Instructions
- Toss the cucumber, carrots, cabbage, and long beans with salt. Let sit for 30 minutes, then drain and squeeze out excess liquid.
- Blend the shallots, garlic, turmeric, ginger, lemongrass, belacan, and soaked chilies into a smooth paste.
- Heat the oil in a wok over medium heat. Fry the spice paste until fragrant and the oil separates, about 5 to 7 minutes.
- Add the vinegar, sugar, and tamarind juice. Stir and bring to a boil.
- Turn off the heat. Add the drained vegetables and toss to coat evenly with the spice mixture.
- Stir in the ground peanuts and sesame seeds.
- Transfer to a clean jar or container. Let cool to room temperature, then refrigerate.