Oseng-Oseng Wortel (Stir Fried Carrots)

* Exported from MasterCook *

OSENG-OSENG WORTEL (STIR FRIED CARROTS)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Indonesian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g (8 oz) carrots
4 Shallots
1 Clove garlic
1/2 Green or red chilli or
1 pn Of chilli powder
4 tb Good stock or
1 t Dark soya sauce and 4 tb
-water
2 tb Vegetable oil or clarified
-butter

Did my first cooking out of my new Indonesian cookbook
last night. I fixed a stir fried carrot dish to back
up a pork/soy stew (originally posted by Jen Kuiper)
and plain white rice. Both are very easy to fix and
quite good. Here's the particulars.

These are carrots, cut into matchsticks and cooked in
a little oil or butter. The word wortel doesn't sound
Indonesian and isn't. It is borrowed from the Dutch
name for the carrot, since it was the Dutch who
introduced this vegetable to Indonesia.

Peel, wash, and cut the carrots into small sticks.
Slice the shallots and chilli. Crush the garlic. In
a wok, heat 2 tablespoons of vegetable oil or
clarified butter. Saute the slice shallots and chilli
for 1 minute, then add the garlic and the carrots.
Stir continuously for a minute or so and then put in
the stock, or soya sauce and water. Cover and
continue to cook for 4 minutes. Uncover, taste, and
add salt if necessary. Cook for a further 2 minutes,
stirring all the time. Serve hot.

Makes 2 servings.

From "Indonesian Food and Cookery", Sri Owen, Prospect
Books, London, 1986."

Posted by Stephen Ceideberg; October 7 1992.



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