*  Exported from  MasterCook  *
 
                               ATJAR TJAMPOER
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Indonesian                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  100       g            Carrots
                         Salt
  100       g            Green beans
    4       ea           Scallions
  100       g            White cabbage
    2       ea           Toes of garlic
      1/4   ea           Cucumber
    1       tb           Oil
  150       ml           Vinegar
  100       g            Bean sprouts/shoots
    1       tb           Sugar
    1       t            Powdered ginger
    1       t            Kunjit/kurkuma
    1       t            Sambal ulek
 
   Cut carrot into the size of matches. Cut beans in 1 pieces. Chafe the
   cabbage. In a pan with a little water and salt, boil the vegetables
   for 5 minutes. Drain. Cut cucumber in *small* cubes.
   Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix
   with sambal, kunjit and ginger.
   Heat oil in a frying pan.  Fry the herb-mixture for 2 minutes. Add
   vinegar and sugar; stir to dissolve sugar. Add all vegetables (also
   the ones not cooked yet); add a *little* water if there is too little
   liquid. Boil softly for 2 minutes. Put in a bowl and let cool.
   You can also preserve it by putting the hot veggies in sterilized
   screw-lid jars (metal lids with a 'dome' in the middle are quite
   handy, I always save jam-jars when they're empty); add liquid as
   well. Screw the lids on. Place jars upside down until cooled
   completely (the 'dome' in the lid will be down, this is to check if
   the jar closed well). Can be kept for at least a year (store in dark
   place to avoid having the color goes away). Nice as a present!
   Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered
   yellow-root'.  It is used to color this dish, and other dishes as
   well. In that way it is much like saffron, although kunjit tastes a
   little bitter.
   Sambal ulek [INDONESIA]:  Used as an accompaniment and in cooking.
   Made by crushing fresh red chilis with a little salt.  Remove the
   seeds from the chilis, chop finely, then crush with salt using a
   pestle and mortar. Three chilis will make about 1 tablespoon sambal
   ulek. Also available ready-prepared in small jars from Oriental
   stores and some delicatessens.
   This is a refreshing side dish made of crisp, sweet-and-sour
   vegetables. Goes really well with Nasi Goreng. The dish can be kept
   in the fridge for a few days.
  
 
 
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