Atjar Tjampoer

Atjar Tjampoer

Atjar Tjampoer

1 person

Time to make:
Not Available

Calories per Servings:
Not Available


1/5 lb carrots
1/5 lb green beans
4 ea scallions
1/5 lb white cabbage
2 ea toes of garlic
1/4 ea cucumber
1 tbsp oil
2/3 cup vinegar
1/5 lb bean sprouts/shoots
1 tbsp sugar
1 tsp powdered ginger
1 tsp kunyit (Curcumae Domestica)
1 tsp sambal ulek*


Cut carrot into the size of matches. Cut beans in 1″ pieces. Chafe the
In a pan with a little water and salt, boil the vegetables for 5
minutes. Drain
Cut cucumber in small cubes. Peel scallions and garlic
Put in kitchen machine, cut to paste. Mix with sambal, kunjit and ginger
Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add
vinegar and sugar; stir to dissolve sugar. Add all vegetables, then add
a little water if there is too little liquid. Boil softly for 2 minutes
Put in a bowl and let cool. You can also preserve it by putting the hot
veggies in sterilized screw-lid jars
Add liquid as well. Screw the lids on. Place jars upside down until
cooled completely


Sambal ulek: Used as an accompaniment and in cooking. Made by crushing
fresh red chilis with a little salt. Remove the seeds from the chilis,
chop finely, then crush with salt using a pestle and mortar. Three chilis
will make about 1 tablespoon sambal ulek.

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