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
Academics have found proof that recipes existed way back into history, in fact as far back into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, early cook books were just basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to academics are some tablets in ancient Sumerian 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 having made people feel wonderful and blissful. Closer to modern times, there were some books which date from the 1300s - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food on the tables of the rich people of the time. During the succeeding few centuries, the upper-class families of the West strove to serve the most exotic banquets, and as a consequence, cooks and their recipes were much in demand. Even so, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes of the day. By the arrival of the 1900s, cookery publications were greatly in demand mostly due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Atjar Tjampoer recipe.
