From westher@xs4all.nl Tue Nov 7 15:43:35 2000 Date: 1 Nov 2000 20:40:42 -0700 From: Esther Westerveld Newsgroups: rec.food.recipes Subject: Atjar Tjampoer (Indonesia) Followup-To: rec.food.cooking, rec.food.recipes ATJAR TJAMPOER 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 (but ATME, canning is no problem at all). 100 gram carrots 100 gram green beans 100 gram white cabbage 1/4 cucumber 150 ml vinegar 1 Tbsp sugar 1 tsp kunjit / kurkuma salt 4 scallions 2 cloves of garlic 1 Tbsp oil 100 gram bean sprouts/shoots 1 tsp powdered ginger 1 tsp sambal ulek Cut carrot into the size of matches. Cut beans in 1 inch pieces. Chafe (grate) the cabbage. In a pan with a little water and salt, boil the vegetables for 5 mins. 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 mins. 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 mins. 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 that colour 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. country : Indonesia course : side dish source : Stephanie v. Dijck on the internet -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.