100 g carrots
1 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
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 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.
Servings: 1 batch
Atjar Tjampoer Recipe brought to you by Recipe Ideas
Categories: Beans; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to academics is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Continuing our culinary historical journey, we find a couple of books published in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian food that appears on menues today, but rather descriptions of the types of food eaten by the nobility of the time. Over the succeeding few hundred years, the powerful and rich houses strove to serve the most extravagent banquests, and as a result the best chefs and their recipes were at a premium. However, it was during the 19th century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Atjar Tjampoer recipe.
