Acar Rempah

500 gm cucumber( about 2 large size)
5 green chillies, slit slightly
5 red chillies, slit slightly
10 bird’s chillies, optional
2 onions, cut into wedges
slaked lime mixed with water
2 tablespoon cooking oil

A
8 cloves garlic, thinly sliced
4 cm ginger, shredded
5 cm cinnamon sticks
5 cardamoms
5 petals star anise
1 sachet MAGGI® Fish Curry Paste
¼ cup water
3 tablespoon vinegar
1½ teaspoon sugar
1 teaspoon MAGGI® Ikan bilis Stock Granules
2 tablespoon “kerisek”


1 Cut cucumber into 4 cm length and remove the center part. Then cut into 4x1x1 cm. Soak cucumber, chillies and onion into slaked lime solution for crispiness about 1 hour; drain water and let it dry.

2 Heat oil and stir fry ingredients A until lightly brown. Stir in MAGGI® Paste and fry until aromatic.

3 Add in water, vinegar, sugar and MAGGI® Stock. Bring to boil and simmer for 3 minutes.

4 Stir in “kerisek” and drained vegetables; mix well and remove from heat. When cucumber mixture had cool down, keep in refrigerator for 24 hours before serving.

From www.maggi.com.my