Friday, August 7, 2009

Acar Kuning

Heat in wok or large frypan:

1 tbsp oil


8 almonds, finely crushed

1 clove garlic, minced

1/8 tsp ground turmeric

1/4 c water (50 ml)

1 tsp ginger root, minced

1/2 tsp salt

1 tbsp sugar

2 tbsp vinegar

Cook about 3 minutes over medium heat.


1 1/2 c fresh broccoli, cut into florets (375 ml)

1 1/2 c fresh cauliflower, cut into florets

1/2 c fresh pimento or sweet red pepper, thinly sliced (125 ml)

1/2 c carrots, cut in julienne strips (125 ml)

Cook over medium-high heat for 3 minutes, mixing and turning constantly. Remove from heat and turn into large bowl. Cover and refrigerate for at least 2 hours. Stir before serving.


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