Time : 4 ½  ~ 5 hrs (include preparation)
Serving : 10 persons
Another recipe that I learned from one of expert cooking teacher.
This Nyonya Achar is still the best after tried many Achar recipe.
Prepared this during 2013 X'mas for my mother.
and it is taste better and cheaper than those sell at supermarket




Ingredients:
3 pieces of cucumber ( cut lengthwise with the skin)
1 jicama/yam bean (locally known as bang kwang), finely grated
1 carrot, skin peeled and cut lengthwise
½ pinapple

Garish and Ingredients Seasoning
50gm roasted ground peanut
50 roasted white sesame seeds
50g roasted peanuts, ground
Salt to taste
Sugar to taste

Spice Paste
5 tablespoons oil
180gm Shallots (small onion)
2 deseeded fresh chili
3 dried red chilies (soaked and deseed) -(can obmit)
60gm Candlenuts (Buah Karas)
1tsp of balacan powder (can obmit)
1 tsp of turmeric powder.

Seasoning
1 rice bowl Chinese Rice Vinegar
200gm brown sugar or white sugar
1 tsp salt

Method:
1. Cut the carrot , cucumber (cut away seed portion) into 50mm long and pineapple into small pieces.
2. Remove vegetable slices and pineapple juice by season with 1 ½ tsp of salt for 3hrs and drain away juice.
3. Season again with 3 tbsp of sugar and vinegar. Again drain away juice and set aside.
4. Blend the spice paste in a food processor and set aside. If you want more spicy, you can add more chillie. I add 2 pieces of red chilie only.
5. Heat up a wok and add oil. Stir-fry the spice paste until aromatic.
6.  Add turmeric powder.
7. Add vinegar and bring to boil. And add salt and sugar to taste.
8. After colour turn slight darker, add all vegetables into the wok and fried slight before turn off the fire (Do not fried too long - 1 ~ 2 minute will do).
9. Sprinkle and fried ground peanut and roasted white sesame seeds, stir to mix well.
10. Dish out, let cool and serve.
11. Acar is best served on next day or after cool down.
You can keep acar for a few days by place a tight clean glass container and  keep inside refrigerator