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Recipe Name: Atjar Tjampoer Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

100 Gram(s) Carrots
100 Gram(s) Green beans
4 Scallions
100 Gram(s) White cabbage
2 Toes of garlic
1/4 Cucumber
1 Tablespoon(s) Oil
150 Vinegar
100 Gram(s) Bean sprouts/shoots
1 Tablespoon(s) Sugar
1 Teaspoon(s) Powdered ginger
1 Teaspoon(s) Kunjit/kurkuma
1 Teaspoon(s) 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.

Nutrition (calculated from recipe ingredients)
Calories: 283
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 0mg
Sodium: 373.3mg
Potassium: 942.9mg
Carbohydrates: 35.8g
Fiber: 8.3g
Sugar: 23.7g
Protein: 4.6g

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