Atjar tjampoer
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Atjar tjampoer
  Side dish    Indonesian    Vegetables  
Last updated 6/12/2012 1:05:21 AM. Recipe ID 30276. Report a problem with this recipe.
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      Title: Atjar tjampoer
 Categories: Side dish, Indonesian, Vegetables
      Yield: 1 Batch
 
    100 g  Carrots
           Salt
    100 g  Green beans
      4    Scallions
    100 g  White cabbage
      2    Toes of garlic
    1/4    Cucumber
      1 tb Oil
    150 ml Vinegar
    100 g  Bean sprouts/shoots
      1 tb Sugar
      1 ts Powdered ginger
      1 ts Kunjit/kurkuma
      1 ts 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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Recipe ID 30276 (Apr 03, 2005)

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