Sarawak Pickled Cucumber – Acar Timun Sarawak

Sarawak Acar Timun or pickled cucumber is very different from West Malaysia’s Acar Awak or Nonya Acar..If as per Wikipedia’s definition, Sarawak Acar should belong to Malay Acar. Sarawakian don’t usually eat Acar that was freshly prepared. It was preserved in vinegar and sugar for days, weeks or even months before it was served. As such, the pickles are sweet and sour and full of turmeric and other spices flavour. The julienning of the cucumber are much thinner and longer than Nonya Acar and they usually do not have cabbages. The julienned carrot is usually used for purposes of adding colour to the Acar. Another distinction of Sarawak Acar is that it was eaten with keropok or fish crackers…We do not eat Acar with rice… For Sarawakian Chinese families, Acar and fish crackers are the must haves during Chinese New Year…. The keropok was usually served next to the Acar together with many other sweet cookies.. Is it not something rather unusual to serve savoury dishes together with cookies? I do not know the answer either but it is definitely very appetizing after eating too many sweet cakes and cookies. Next time when you come to Sarawak, remember to try this! #foodie #homey #must #sarawakfood