Acar Cili Nyonya
recipe by:
Nyonya Yap Song Kim Lian
I guess this is an acquired taste. Tak ramei orang tau makan ni sebab tu lah tak ramei yang tau buat. Tapi kalu siapa dah dapat makan sikit, tentu mo makan lagi sebab rasa dia very appetising - masam, manis, pedas,.. good for starters. Mesti sabair bila buat ni sebab kena parut and keringkan (sundried) the papaya parut. Adek gua, Nellie Song complain tangan gatal sebab the sap from the young papaya irritates her skin. Thanks to her for preparing the papaya kering. Timun pun kena perah and keringkan. All the drying takes time. Kalu tiap hari hujan, basi lah papaya and timun. The final preparation cepat lah. Make sure use non metal pot to boil the cuka. I prefer to use the pyrex vision ware
To prepare the dried papaya, known as rampei-rampei in Peranakan, you need to
start early in the morning. Lepas parut into air kapuh, kena perah sampei
kering. Lepas tu jemur in the strong sunlight. Preferably dry it in a day so
that the rampei-rampei punya colour will be even and whitish. Stir them
occasionally during the drying process.
Please be warned to make the rampei rampei is not an easy process. The sap of the young
papaya is very strong, you can feel the dryness and itch for days. Can't use
gloves as they are too slippery to hold the papaya while grating them. The
rampei-rampei can be prepare months ahead. Good to do it during hot season or
when you have a papaya tree yang dah tumbang!
(Work in progress -) :)
Grated papaya - sundried
Green Chillies - slitted and seeds removed.
Cuke - sliced, removed moisture content and sundried.
Acar Cili Sumbat
Ingredients:
500 gm sundried young papaya (Grated from 5 papaya of about 1 kg each)
1 kg green chili (Choose the medium size and straight piece)
3 kg cucumber
250 gm dried prawns ( soak and pounded)
1 liter rice vinegar
200gm young ginger (shred thinly)
150 gm garlic ( slice thinly)
3 tsp pure turmeric powder
500 gm sugar
2 tbls salt
Some air kapur (optional)
Method:
Step 1:
Skin the young papaya, grate using the smaller grater into a basin of water with a tsp of air kapur (if used). Squeeze out the water from the papaya with a muslin cloth. Dry in the sun for one or two days. This can be prepared a few days ahead. The thoroughly dried rampei-rampei can be kept in the refrigerator for months.
Step 2:
Cut the cucumber in 4cm length, remove the seed and cut in strips. Mix with some salt and set aside for about 1 hour. Squeeze out the juice from the cucumber with a muslin cloth and dry them in the sun. (To prepare the cucumber first thing in the morning before starting the acar making.)
Step 3:
Remove the seed from the green chili . This have to be done delicately as not to break the opening of the chili. Soak them in air kapur or iced water ( This is to make it crispy) Then, drain.
Step 4:
Deep fry the ginger till golden, drain and put aside. Use the same oil to fry garlic and put aside too.
Step 5:
Use the ginger & garlic oil to fry the pounded dried prawns and add in the turmeric, sugar and salt fry for about 3 minutes. Turn off the fire and put in the rampei-rampei and mix well. Set aside to cool down.
Step 6:
Use a Pyrex saucepan to boil the vinegar with salt,sugar and half tsp. of turmeric. Leave to cool.
Step7:
Start stuffing the papaya mixture into the green chilli. Do not stuff too full as the papaya will expand when soaked in the gravy. Put them in a glass jar , top with dried and wrinkled cucumber. Then sprinkle the fried ginger and garlic, finally pour the cooled gravy into the jar and preserve for at least 2 to 3 days before they are nice to be consumed.
NB.
The amount of sugar and salt can be added or reduced up to your taste. I think I used almost 1 kg of sugar for the above amount.
Happy Cooking!
recipe by:
Nyonya Yap Song Kim Lian
I guess this is an acquired taste. Tak ramei orang tau makan ni sebab tu lah tak ramei yang tau buat. Tapi kalu siapa dah dapat makan sikit, tentu mo makan lagi sebab rasa dia very appetising - masam, manis, pedas,.. good for starters. Mesti sabair bila buat ni sebab kena parut and keringkan (sundried) the papaya parut. Adek gua, Nellie Song complain tangan gatal sebab the sap from the young papaya irritates her skin. Thanks to her for preparing the papaya kering. Timun pun kena perah and keringkan. All the drying takes time. Kalu tiap hari hujan, basi lah papaya and timun. The final preparation cepat lah. Make sure use non metal pot to boil the cuka. I prefer to use the pyrex vision ware
To prepare the dried papaya, known as rampei-rampei in Peranakan, you need to
start early in the morning. Lepas parut into air kapuh, kena perah sampei
kering. Lepas tu jemur in the strong sunlight. Preferably dry it in a day so
that the rampei-rampei punya colour will be even and whitish. Stir them
occasionally during the drying process.
Please be warned to make the rampei rampei is not an easy process. The sap of the young
papaya is very strong, you can feel the dryness and itch for days. Can't use
gloves as they are too slippery to hold the papaya while grating them. The
rampei-rampei can be prepare months ahead. Good to do it during hot season or
when you have a papaya tree yang dah tumbang!
(Work in progress -) :)
Grated papaya - sundried
Green Chillies - slitted and seeds removed.
Cuke - sliced, removed moisture content and sundried.
Acar Cili Sumbat
Ingredients:
500 gm sundried young papaya (Grated from 5 papaya of about 1 kg each)
1 kg green chili (Choose the medium size and straight piece)
3 kg cucumber
250 gm dried prawns ( soak and pounded)
1 liter rice vinegar
200gm young ginger (shred thinly)
150 gm garlic ( slice thinly)
3 tsp pure turmeric powder
500 gm sugar
2 tbls salt
Some air kapur (optional)
Method:
Step 1:
Skin the young papaya, grate using the smaller grater into a basin of water with a tsp of air kapur (if used). Squeeze out the water from the papaya with a muslin cloth. Dry in the sun for one or two days. This can be prepared a few days ahead. The thoroughly dried rampei-rampei can be kept in the refrigerator for months.
Step 2:
Cut the cucumber in 4cm length, remove the seed and cut in strips. Mix with some salt and set aside for about 1 hour. Squeeze out the juice from the cucumber with a muslin cloth and dry them in the sun. (To prepare the cucumber first thing in the morning before starting the acar making.)
Step 3:
Remove the seed from the green chili . This have to be done delicately as not to break the opening of the chili. Soak them in air kapur or iced water ( This is to make it crispy) Then, drain.
Step 4:
Deep fry the ginger till golden, drain and put aside. Use the same oil to fry garlic and put aside too.
Step 5:
Use the ginger & garlic oil to fry the pounded dried prawns and add in the turmeric, sugar and salt fry for about 3 minutes. Turn off the fire and put in the rampei-rampei and mix well. Set aside to cool down.
Step 6:
Use a Pyrex saucepan to boil the vinegar with salt,sugar and half tsp. of turmeric. Leave to cool.
Step7:
Start stuffing the papaya mixture into the green chilli. Do not stuff too full as the papaya will expand when soaked in the gravy. Put them in a glass jar , top with dried and wrinkled cucumber. Then sprinkle the fried ginger and garlic, finally pour the cooled gravy into the jar and preserve for at least 2 to 3 days before they are nice to be consumed.
NB.
The amount of sugar and salt can be added or reduced up to your taste. I think I used almost 1 kg of sugar for the above amount.
Happy Cooking!