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Acar timun
Acar timun: crunchy cucumber, carrot, shallot and whole bird's eye chilli in a cool sweet-sour dressing
Order sate at a Madurese stall in Java, or nasi goreng from a night-time warung tenda, and a little saucer of acar timun comes with it: cubes of cucumber and carrot, whole small shallots and a few green or red bird's eye chillies in a sweet, sharp vinegar dressing. It is also spooned beside martabak telur and served at kenduri feasts and weddings. It is cold, crunchy and refreshing, sweet first, then sour, with a sudden bite when you hit a chilli, and it cuts the richness of peanut sauce and fried rice. Make it fresh: it is at its best the same day. Common mistake: pouring the dressing on warm or cutting the cucumber too thin, which turns everything limp and watery; dissolve the sugar in warm water, then let it cool before mixing. It is ready after 10–15 minutes, when the shallots have lost their raw edge and the cucumber is lightly seasoned but still snaps. Chef's tip: leave the bird's eye chillies whole so guests can choose whether to eat them; slit one or two if you want the dressing itself to carry heat.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the dressing
For the vegetables
- 2 small cucumbersabout 400 g; Asian or mini cucumbers
- 1 carrotabout 100 g
- 6 small shallotsabout 60 g, peeled
- 6 bird's eye chilliesgreen, red or mixed
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Method
0/6 doneStep 1: Stir 3 tbsp sugar and 1 tsp salt into ¼ cup warm water until dissolved, add ¼ cup white vinegar (5% acidity) and leave to cool completely.
2 minStep 2: Quarter 2 small cucumbers lengthwise and cut into 1 cm chunks; there is no need to peel or seed them.
5 minStep 3: Peel 1 carrot and cut into small 1 cm cubes or thin half-moons. Halve the larger 6 small shallots and leave the small ones whole.
5 minStep 4: Rinse 6 bird's eye chillies and leave them whole, or slit one or two for a hotter dressing.
1 minStep 5: Mix the vegetables in a clean glass or ceramic bowl, pour over the cold dressing and toss. Leave for 10–15 minutes, until the shallots taste mellow and the cucumber is seasoned but still crisp.
15 minStep 6: Serve cold. Keep leftovers covered in the fridge for up to 3 days; throw them out if the vegetables turn slimy, the dressing fizzes or smells off.
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 9 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does acar timun take?
- About 17 minutes in total: 15 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of white vinegar (5% acidity)?
- Cider vinegar or rice vinegar, same amount.
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