Name: A cooked vegetable salad (Acar Campur)
Yield: to serve six to eight
Cuisine: Indonesia
Ingredients: 250 g (8 oz) carrots; 1 cucumber; 250 g (8 oz) French beans; 250 g (8 oz) cauliflower; 1 red pimiento (optional); 1 green pimiento (optional); 1red or green chilli; 1 shallot; 3 kemiri (candlenuts); 10 pickling onions; ½ tsp ground ginger; ½ tsp turmeric; 2 tbs vegetable oil; 2 cloves garlic; 2 tsp brown sugar; 1 cup water; salt; 4 tbs white malt vinegar; 1 tsp dry English or French mustard

Preparation info

to serve
six to eight

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

250 g (8 oz) carrots
1 cucumber
250

Method

Wash all the vegetables. Peel the carrots and the cucumber. Top and tail the beans, and cut each one into, say, three pieces. Gut the carrots and cucumber into pieces about the same size as the beans, and cut the pimientos into strips. Take out the seeds from the chilli and cut it into four. Peel and wash the pickling onions.

Crush the kemiri, shallot and garlic to a paste, and sauté th

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Ingredients

Method

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