Atjar Tjampoer (indonesia)
Ingredients
- 100 gram carrots
- salt
- 100 gram green beans
- 4 scallions
- 100 gram white cabbage
- 2 cloves garlic
- 1/4 cucumber
- 1 tablespoon oil
- 150 milliliter vinegar
- 100 gram bean sprouts/shoots
- 1 tablespoon sugar
- 1 teaspoon powdered ginger
- 1 teaspoon kunjit/kurkuma
- 1 teaspoon sambal ulek
Instructions
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 vegetables in sterilized screw-lid jars add liquid as well. Note: Kunjit or kurkuma is a herb. 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.