*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Indonesian                       Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250       g            (8 oz) carrots
    4                    Shallots
    1                    Clove garlic
      1/2                Green or red chilli or
    1       pn           Of chilli powder
    4       tb           Good stock or
    1       t            Dark soya sauce and 4 tb
    2       tb           Vegetable oil or clarified
   Did my first cooking out of my new Indonesian cookbook
   last night. I fixed a stir fried carrot dish to back
   up a pork/soy stew (originally posted by Jen Kuiper)
   and plain white rice.  Both are very easy to fix and
   quite good.  Here’s the particulars.
   These are carrots, cut into matchsticks and cooked in
   a little oil or butter. The word wortel doesn't sound
   Indonesian and isn't. It is borrowed from the Dutch
   name for the carrot, since it was the Dutch who
   introduced this vegetable to Indonesia.
   Peel, wash, and cut the carrots into small sticks.
   Slice the shallots and chilli.  Crush the garlic.  In
   a wok, heat 2 tablespoons of vegetable oil or
   clarified butter.  Saute the slice shallots and chilli
   for 1 minute, then add the garlic and the carrots.
   Stir continuously for a minute or so and then put in
   the stock, or soya sauce and water.  Cover and
   continue to cook for 4 minutes.  Uncover, taste, and
   add salt if necessary. Cook for a further 2 minutes,
   stirring all the time.  Serve hot.
   Makes 2 servings.
   From “Indonesian Food and Cookery”, Sri Owen, Prospect
   Books, London, 1986."
   Posted by Stephen Ceideberg; October 7 1992.
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