Atjar Tjampoer

100 g Carrots

Salt 100 g Green beans

4 ea Scallions

100 g White cabbage

2 ea Toes of garlic

1/4 ea Cucumber

1 tb Oil

150 ml Vinegar

100 g Bean sprouts/shoots

1 tb Sugar

1 ts Powdered ginger

1 ts Kunjit/kurkuma

1 ts 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 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.