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Acar Rebung Sarawak is a traditional Malaysian dish that originates from the state of Sarawak. It is a pickled dish that is made with young bamboo shoots, known as rebung, and a variety of vegetables. The dish is typically served as a side dish or condiment to accompany main meals.
Ingredients:
For the pickling mixture:
- 500g young bamboo shoots (rebung), sliced
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red onion, thinly sliced
- 2 red chili peppers, thinly sliced
- 2 cloves of garlic, minced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions:
1. In a large pot, bring water to a boil. Add the sliced bamboo shoots and blanch for 5 minutes. Drain and set aside.
2. In a separate pot, combine the white vinegar, water, sugar, and salt. Bring to a boil and stir until the sugar and salt are dissolved. Remove from heat and let the pickling mixture cool.
3. In a bowl, combine the blanched bamboo shoots, julienned carrot and cucumber, sliced red onion, chili peppers, and minced garlic.
4. Pour the cooled pickling mixture over the vegetables and mix well to ensure all the ingredients are coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to develop.
6. Serve chilled as a side dish or condiment with your favorite Malaysian dishes.
Nutrition:
One serving of Acar Rebung Sarawak (approximately 100g) contains:
- Calories: 47
- Fat: 0g
- Cholesterol: 0mg
- Sodium: 236mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugar: 6g
- Protein: 1g
Acar Rebung Sarawak is a delicious and tangy pickled dish that adds a burst of flavor to any meal. It is a great way to incorporate vegetables into your diet and is a popular dish in Malaysian cuisine. Give this recipe a try and enjoy the unique flavors of Sarawak!
