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Ingredients
- 100 gm carrots salt
- 100 gm green beans
- 4 x scallions
- 100 gm white cabbage
- 2 x toes of garlic
- 1/4 x cucumber
- 1 Tbsp. oil
- 150 ml vinegar
- 100 gm 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" pcs. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 min.
- 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-mix for 2 min. Add in vinegar and sugar; stir to dissolve sugar. Add in all vegetables (also the ones not cooked yet); add in a
- *little* water if there is too little liquid. Boil softly for 2 min. Put in a bowl and let cold. You can also preserve it by putting the warm 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 in liquid as well. Screw the lids on. Place jars upside down till 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 possibly 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 which 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 Tbsp. 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 654g | |
| Calories 444 | |
| Calories from Fat 133 | 30% |
| Total Fat 15.08g | 19% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Potassium 1234mg | 35% |
| Total Carbs 63.13g | 17% |
| Dietary Fiber 18.2g | 61% |
| Sugars 25.25g | 17% |
| Protein 13.31g | 21% |
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