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  Added: Jun 16, 2006  •  Visited (542)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Yellow Pickles
(Atjar Kuning)
What You Need:
  • ¼ cup blanched unsalted almonds
  • 2 tablespoons vegetable oil
  • ½ teaspoon finely chopped garlic
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ cup distilled white vinegar
  • 12 medium-sized shallots, peeled, or substitute 12 white onions, each about 1 inch in diameter, peeled
  • 1 medium-sized cucumber, washed, cut lengthwise into ¼-inch slices, then cut into strips ¼ inch wide and 1½ inches long
  • 1 medium-sized sweet red bell pepper, seeded, deribbed and cut lengthwise into strips ¼ inch wide and 1½ inches long
  • 1 medium-sized carrot, scraped and cut lengthwise into strips ¼ inch wide and 1½ inches long
  • ¼ pound fresh green string beans, trimmed, washed and cut diagonally into 1½ -inch lengths

  • How To Cook:
    1. Preheat the oven to 350°F. Spread the almonds in one layer in a baking dish and, stirring occasionally, toast them in the middle of the oven for 8 to 10 minutes, or until lightly browned. Pulverize the almonds in an electric blender or with a mortar and pestle or nut grinder.

    2. In a heavy 3- to 4-quart saucepan, heat the oil over moderate heat until a light haze forms above it. Drop in the garlic and stir for a few seconds, then add the turmeric, coriander, cumin, salt and pepper. Mix in the almonds and vinegar, reduce the heat to low, and simmer for 2 or 3 minutes.

    3. Add the shallots (or onions), cucumber, pepper, carrot and green beans, and turn them about with a spoon until they are evenly coated with the mixture. Stirring occasionally, cook over low heat for 5 minutes, or until the vegetables are heated through but still crisp to the bite.

    4. Remove the pan from the heat and cool to room temperature before serving. Or, for a more piquant flavor, cover the atjar kuning tightly and let it marinate in the refrigerator for 24 hours or so before serving.

    NOTE: Atjar kuning appears as part of the Nasi kuning lengkap.

    To Make: 4 to 5 cups
    This recipe is also available in:
    Cuisine » Oceania » Indonesia
    Main Ingredient » Vegetables » Shallots
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Vegetables » Carrot
    Dish » Marinades & Pickles



     

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