Yield: 2 servings
|250 grams||(8 oz) carrots|
|½||Green or red chilli or|
|1 pinch||Of chilli powder|
|4 tablespoons||Good stock or|
|1 teaspoon||Dark soya sauce and 4 tb water|
|2 tablespoons||Vegetable oil or clarified butter|
Did my first cooking out of my new Indonesian cookbook last night. I fixed a stir fried carrot dish to back up a pork/soy stew (originally posted by Jen Kuiper) and plain white rice. Both are very easy to fix and quite good. Here's the particulars.
These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Indonesian and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Indonesia.
Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.
Makes 2 servings.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986."
Posted by Stephen Ceideberg; October 7 1992.