Atjar Tjampoer

Title:
Atjar Tjampoer

Yield:
1 Batch

Categories:
Side
Dishes,
Indonesian,
Vegetables




Ingredients:





   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.