Recipe for Mixed Cooked Vegetables in Piquant Sauce (Acar Kuning) 
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Yield:
4 servings
Ingredients:
Amount Ingredient
GENERAL ----------------
125 ml Water, (4 fl oz)
8 sm Pickling onions, peeled (optional)
(8 to 10)
175 gm French beans, topped and tailed and cut into 2 or 3 pieces (6oz)
175 gm Carrots, peeled and cut into sticks about the same length as the beans (6oz)
175 gm Cauliflower florets, (6oz)
1 tsp Mustard powder
1 tsp Sugar
1 tbl White distilled vinegar
8 sm Red or green chillies, ( optional) (8 to 10)
Salt and pepper to taste
----------------- FOR THE PASTE ----------------
2 x Shallots or 1/2 onion, chopped
2 x Garlic cloves, chopped
3 x Candlenuts or 5 blanched almonds, chopped
1 lrg Red or green chilli, de-seeded and chopped
1/2 tsp Ground turmeric
2 tbl White distilled vinegar
2 tbl Groundnut or olive oil
Instructions:
Instructions: Put all the ingredients for the paste in a blender or food processor and blend until smooth.

Transfer this paste to a wok or a large shallow saucepan. Bring to the boil, stirring most of the time, for 4 minutes.

Add the water and bring this back to the boil. When it is boiling add the pickling onions (if used), stir, and cover the wok or pan for 2 minutes.

Uncover and add the beans and carrots, put the cover on again and simmer for 3 minutes.

Once more uncover the wok or pan, and add the cauliflower and the rest of the ingredients. Stir them around and put the cover back, and continue cooking for 3-5 more minutes.

Uncover the wok or pan for the last time, adjust the seasoning and turn the vegetables over again for a few seconds.

Transfer to a warm serving dish, if it is to be served hot as an accompaniment to your main course; otherwise refrigerate, to be served cold a few hours or a few days later.

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