Achar!

Nyonya achar, that's the thing I haven't seen much of on my feeds and whatever-channels' timelines. Buah keluak has been choking up all available online space. Ate so much of those black nuts this festive season, that I could safely say, could do without them for a couple of weeks. Heh.

So many recipes out there. Don't know how to make it. But I remember the grandmother boiling and cooking ingredients and mixing them into a bowl, then my job began- made to scoop contents of the bowl into little jars to stand for 12 hours, then check on them again after that, and all would be ready in two more days. We've always had achar and sambal belachan or something in the fridge.

With the passing of our grandparents, and many parents aren't really bothering to cook or not able to cook, it falls to only those interested ones of our generation to learn the skills to serve up a yummy dinner. The friend's mother could still whip up a meal as good as her mother. Which means, we're in luck. WHEEEEEEE! This Lunar New Year, everything else aside, we got a precious bottle of achar lovingly homemade and marinated. Tart and spicy, this achar is the best of the season. We couldn't be more effusive in our thanks for the gift. Last I heard, the friend's making the mom grow a chilli plant for us, and it would be ready in six weeks. WOAH.