| 1 | Cut carrot into the size of matches. |
| 2 | Cut beans in 1" pieces. |
| 3 | Chafe the cabbage. |
| 4 | In a pan with a little water and salt, boil the vegetables for 5 minutes. |
| 5 | Drain. |
| 6 | Cut cucumber in *small* cubes. |
| 7 | Peel scallions and garlic. |
| 8 | Put in kitchen machine; cut to paste. |
| 9 | Mix with sambal, kunjit and ginger. |
| 10 | Heat oil in a frying pan. |
| 11 | Fry the herb-mixture for 2 minutes. |
| 12 | Add vinegar and sugar; stir to dissolve sugar. |
| 13 | Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. |
| 14 | Boil softly for 2 minutes. |
| 15 | Put in a bowl and let cool. |
| 16 | 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. |
| 17 | Screw the lids on. |
| 18 | Place jars upside down until cooled completely (the "dome" in the lid will be down, this is to check if the jar closed well). |
| 19 | Can be kept for at least a year (store in dark place to avoid having the color goes away). |
| 20 | Nice as a present! kunjit or kurkuma is a herb. |
| 21 | If i look on the jar, it says "powdered yellow-root". |
| 22 | It is used to color this dish, and other dishes as well. |
| 23 | In that way it is much like saffron, although kunjit tastes a little bitter. |
| 24 | Sambal ulek [indonesia]: used as an accompaniment and in cooking. |
| 25 | Made by crushing fresh red chilis with a little salt. |
| 26 | Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. |
| 27 | Three chilis will make about 1 tablespoon sambal ulek. |
| 28 | Also available ready-prepared in small jars from oriental stores and some delicatessens. |
| 29 | This is a refreshing side dish made of crisp, sweet-and-sour vegetables. |
| 30 | Goes really well with nasi goreng. |
| 31 | The dish can be kept in the fridge for a few days. |
