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Atjar Tjampoer (Indonesia)

100 gram carrots
salt
100 gram green beans
4 scallions
100 grams white cabbage
2 cloves garlic
1/4 cucumber
1 tablespoon oil
150 milliliter vinegar
100 gram bean sprouts/shoots
1 tablespoon sugar
1 teaspoon powdered ginger
1 teaspoon kunjit/kurkuma
1 teaspoon 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 vegetables in sterilized
screw-lid jars add liquid as well.

Note: Kunjit or kurkuma is a herb. 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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