In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up. Acar is commonly served as a condiment to be eaten with a main course.
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Kotányi parraine COOKLE.AT cette année avec beaucoup d'épices différentes.