Atjar Tjampoer

Step 1

Cut carrot into the size of matches.

Step 2

Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes.

Step 3

Drain.

Step 4

Cut cucumber in*small* cubes. Peel scallions and garlic. Put in kitchen machine; cut to paste.

Step 5

Mix with sambal, kunjit and ginger.

Step 6

Heat oil in a frying pan. Fry the herb-mixture for 2 minutes.

Step 7

Add vinegar and sugar; stir to dissolve sugar.

Step 8

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.

Step 9

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.

Step 10

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.