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 Koening Maken| Atjar Kuning Recept | Acar Kuning | Indonesische Keuken | Indonesisch Koken
Atjar Kuning Maken | Atjar Kuning Recept | Acar Kuning | Indische Keuken
Ons vader recept :
Benodigdheden :
2 wortelen
150gr sperziebonen
1/2 komkommer
3 el zilveruitjes
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Boemboe :
4 teentjes knoflook
1/2 ui
5 kemirinootjes
2cm gember
1cm laos
2 tl kurkuma poeder
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1 serehstengel
1/2 bouillonblok
1/2 tl zout
suiker naar smaak
3 el azijn
+/- glas water
Maak zelf Atjar Tjampoer. Lekker bij de Indonesische rijsttafel.
Atjar is een Indonesisch zoetzuur bijgerecht gemaakt van groenten. Atjar betekent kruidig ingemaakt in zoetzuur. Het is een bijgerecht bij de Indonesische rijsttafels. En zelf Atjar maken is helemaal niet moeilijk en veel lekkerder en gezonder dan die uit de winkel. Er bestaan heel veel verschillende methodes om Atjar te maken, maar ik heb het op deze manier gedaan.
Kijk voor het recept op:
#indonesisch #atjartjampoer #rijsttafel
Satay Eggs With Cucumber Acar and Rice
Ever had a satay dish quite like this? These jammy Satay Eggs are oozing with flavour, completed by an acidic cucumber acar.
Click here to get the full recipe only at Australian Eggs.
Atjar Tjampoer 2#
Membuat acar yang mudah dan bisa disimpan lama
Bahan bahan :
Tumun
Wortel
Kol
Cabe merah
Bawang Merah
Cuka Untuk Memasak 350ml
Gula 2-3 sendok teh
Garam 1 sendok teh
Cara Membuat ;
Campurkan Cuka, Gula dan garam kemudian masukkan irisan halus Bawang merah/ bombai aduk rata.
Bahan bahan tadi dapat di iris sesuai selera (tebal/tipis).
Blender kasar cabe merah.
Aduk semua bahan dan sajikan.
Acar ini bisa dimakan untuk campran makanan atau dimakan langsung dalam keadaan dingin.
Selamat Mencoba!
娘惹食谱酸辣腌菜(阿杂) Recipe in YouTube Channel. #nyonyacooking #nyonyafood #chinesenewyear
娘惹年菜必备的酸辣腌菜(阿杂)Acar, 是马来西亚华人喜爱的美食.