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acar
Acar is a type of vegetable pickle made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achaar. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar''. ''Acar'' is usually prepared in bulk as it easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals.
==Ingredients==
The Southeast Asian variations are usually made from different vegetables such as cucumber, carrots, cabbage, shallot, bird's eye chili and yardlong beans, which are pickled in vinegar, sometimes added with kaffir lime to add citrus aroma, and also dried chillies. Some recipe might have the vegetables tossed in ground peanuts. ''Acar'' is commonly served as a condiment to be eaten with a main course, such as ''nasi goreng'' (fried rice), satay, and almost all varieties of ''soto''.〔 Just like common pickles, the sour taste of vegetables ''acar'' was meant to freshen up the meal, especially the fishy dish such as ''ikan bakar'' (grilled fish) or the rich and oily dish such as ''mutton satay'' to neutralize the fat.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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