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Post # 1
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Join Date: 08 Jun 2010
Location:  MalaysiaPosts: 50 |
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Atjar Tjampoer |
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Ingredients
100 g Carrots Salt 100 g Green beans 4 ea Scallions 100 g White cabbage 2 ea Toes of garlic 1/4 ea Cucumber 1 tb Oil 150 ml Vinegar 100 g Bean sprouts/shoots 1 tb Sugar 1 t Powdered ginger 1 t Kunjit/kurkuma 1 t Sambal ulek Directions 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 *****-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. ***** 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. |
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