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Atjar Tjampoer

Category: Side Dishes

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

100 g Carrots
Salt
100 g Green beans
4 each Scallions
100 g White cabbage
2 each Toes of garlic
1/4 each Cucumber
1 tbsp Oil
150 ml Vinegar
100 g Bean sprouts/shoots
1 tbsp Sugar
1 tsp Powdered ginger
1 tsp Kunjit/kurkuma
1 tsp 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 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.