Acar (Sister Doreen from Sarawak)

(A) Ingredients :
1 kg Garlic
1 kg Shallots
(Blend & fried separately then strain the oil and keep cold,
 better fried 1 day before)
200g Sesame seed (fried)
1 kg Peanut (Fried with oil and skinless then blend)

(B) Ingredients:
1.7ml Vinegar
1.2kg Sugar
200g Dried chillies (Blend dry; blend wet for the next try)
2 tbsp "Kunyit" (Blended)
3 stalks Lemon grass (Smashed)

Boil (B) ingredients, strain and keep cold.

 Vegetables :
400g Cabbage (quartered, then slice for 1cm x 7cm size. DO NOT peel piece by piece)
2 medium Carrots (cut into small strips)
20pcs Long beans (1.5" long)
3.5 kg Japanese Cucumbers
(used spoon to scrip off seeds, cut into strip. Seasoned with 4 tbsp salt for 1 hour.
squeeze away juice by using soup bag; must be really dry)

Sun all the vegetables for 1 hours. Keep to cold before mix with fried garlic,
fried shallots, sesame seed into boiled (B) ingredients.

NOTE :
Please make sure all the tools must be clean & dry. NO WATER at all.
Try to keep the acar into small bottles to keep hygiene.