With every Indonesian dish there is a sidedish of pickled vegetables, an atjar or acar. Atjar tjampoer is the most famous one, made with a mix of cucumber, white cabbage, carrots, bean sprouts, shallots and condiments.
The crunch and acid of the pickles mix deliciously with the spicy dishes like cauliflower nasi and satays.
Pickles
Pickling preserves the blanched vegetables. This atjar will preserve beautifully for at least 2 months if stored in an unopened jar. When opened, please store in the fridge and use within the week.
Eat these pickles with some of our other Indonesian recipes like fried cauliflower rice, tempe skewers with peanut sauce, scrambled tofu, Indonesian green beans and eggs in spicy sauce.
Atjar tjampoer
An Indonesian meal includes a tasty sour atjar. Feel free to make a number of jars at the same time because they keep well in the fridge for a few weeks.
Porties: jars
Ingrediënten
- 6 shallots
- 2 cloves of garlic
- 1 small cucumber
- 100 g white cabbage
- 100 g carrots
- 100 g bean sprouts
- 1 Chili pepper
- 1 teaspoon turmeric
- 1/2 teaspoon ginger powder
- 8 tablespoons vinegar, we used apple vinegar
- 2 tablespoons sunflower oil
- 2 teaspoons salt
Instructies
- Chop or grate all vegetables coarsely.
- Sauté the garlic and shallots with the turmeric, ginger powder and salt.
- First add the carrots and let it simmer for a while.
- Then add the cabbage, the pepper and the cucumber and let it simmer for another 5 minutes
- Add the beansprouts and let it simmer for another minute.
- Season to taste with some extra salt if desired.
- Let cool completely and store in a sterilized jam jar.
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