How To make 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.
How To make Atjar Tjampoer's Videos
Atjar maken met Keukenmeester Ameling
Keukenmeester René Ameling maakt atjar, de zoetzure frisse toevoeging aan veel gerechten uit de Indische keuken. Ook een perfecte begeleider van het broodje blauwe bal dat hij in een andere Foodtube video maakt.
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Opa's Atjar - Authentiek Indonesisch Recept.
Opa's Atjar ????
met de ????groenten die ik in huis had #duurzaam????, ik haat voedselverspilling!!
En maak kennis met de leukste opa & oma, die alles weten van Lekker Indisch eten.
Check ook mijn Instagram voor meer en veel tips op het gebied van Spicy Food! ????????????????
Liefs ons ❤️.
#Samballerie
Liken / Abonneren = LIEF
En volg ons ook op Instagram voor meer:
Bikin Nagih ! TAHU TELOR BUMBU KACANG, acar mentimun #Shorts #khasjawatimur
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Hoe maak je Atjar Ketimoen? (Indische komkommersalade)
Recept Atjar Ketimoen:
- 2 komkommers
- 1 eetlepel zout
- 1 grote rode ui
- 1 teen knoflook
- 1 kopje witte wijnazijn
- scheutje water
- 2 eetlepels suiker
- 1 lombok (Spaanse rode peper)
- evt. 1 á 2 theelepels ve-tsin
- 1 eetlepel zonnebloemolie
#keuken #cooking #recept #bakken #goreng #indisch #recipe #atjar #vegan #vegetarisch #vega #komkommer #salade #salad
Recipe: Pickled Vegetables
Pickled vegetables
(For 6 jars)
500 ml Kikkoman Seasoned Vinegar for Sushi Rice
500 ml water
2 tbsp Kikkoman Naturally Brewed Soy Sauce
1 tbsp salt
1 tsp sugar
6 cm ginger
2 red peppers
2 yellow peppers
1 cucumber
1 chili
1 tbsp black pepper corns
Thoroughly wash jars and lids with very hot water.
Slice ginger in thin slices, chop chili. Peel cucumber and cut into thick match sticks at the height of the jar.
Cut off the top of the peppers, take out the seeds and cut into long stripes. Fill the jars with peppers, cucumber, ginger, chili and pepper corns.
Using a pot, bring vinegar, water, salt and sugar to a boil. Boil for a few moments. Add soy sauce. Pour hot liquid into the jars and screw the lids on top. Flip the jar and put the lid on the bottom. Allow to cool down. Store at room temperature without direct exposure to sunlight.