Acar

Dried chillies soak in water.
Heat the pan-fried peanuts until fragrant set aside to cool down then peel off the skin and pound it.
Cucumber cut into long pieces marinate with salt to dehydration.
Cut pineapple into pieces set aside.
Long bean, cabbage and carrots cut into long pieces put in a pot of boiling water which already added vinegar, sugar and salt. Cook until boiling again then wash off with cold water, drain it and set aside.
Put in soaked dried chillies, lemongrass, garlic, shallots, galangal, turmeric and water into blender and blend it into purée.
Pour cooking oil in heat pan, put in the puree and Belacan stir fry with medium-low heat until fragrant.
Add in tamarind juice, stir fry with medium-low heat until the water evaporated and come out some oil.
Turn off the heat, add in Palm sugar, salt and peanut candy stir well until melt.
Then add in cabbage, carrot, long bean, pineapple and peanut crush stir well.
Last sprinkle little white sesame and enjoy it.