• 100 g Carrots
• Salt
• 100 g Green beans
• 4 ea Scallions
• 100 g White cabbage
• 2 ea Toes of garlic
• 1/4 ea Cucumber
• 1 tb Oil
• 150 ml Vinegar
• 100 g Bean sprouts/shoots
• 1 tb Sugar
• 1 t Powdered ginger
• 1 t Kunjit/kurkuma
• 1 t Sambal ulek

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 (also the ones not cooked yet); 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 (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.

Sambal ulek [INDONESIA]: 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. Also available ready-prepared in small jars from Oriental stores and some delicatessens.

• 1 fresh red or green semihot chili, cut into thin slices
• 1 clove garlic, sliced
• 1 teaspoon salt
• 2 small slices kencur, soaked in water for thirty minutes (optional)
• 3 tablespoons crunchy peanut butter
• 1 teaspoon tamarind, dissolved in 1 tablespoon water
• 2 teaspoons sugar
• 1 cup thin-sliced cucumbers
• 1 cup fresh bean sprouts
• 1 cup lettuce, broken into bite-size pieces

Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

• 1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
• 100 g melinjo leaves
• 4 bay leaves
• 1 cm fresh galangale (lengkuas), bruised
• 750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
• 10 small shallots
• 7 small cloves garlic
• 10 candlenuts
• 1 tbs. coriander seeds
• salt to taste
• a pinch of sugar

Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.

• 100 gram cloud ear mushroom, soaked in hot water until soft, then drained
• 1 egg, beaten
• 125 ml medium thick coconut milk from ¼ coconut
• banana leaves Spice Paste Ingredients:
• 10 red chilies
• 10 bird shit chilies (prik kii nuu)
• 7 small shallots
• 3 small cloves garlic
• 5 candlenuts
• 2 tomatoes
• 1 cm fresh galangal (langkuas)
• 1 tsp. salt
• 1 tsp. palm sugar or brown sugar

Devide the mixture among 20 packets made of banana leaves. Fold the ends of the packets and seal.

Steam the packets for about 25 minutes until done. Remove and set aside. Broil the packets over medium heat until liquid has evaporated.

• 1 lb. eggplant
• 4 Tbs. vegetable oil
• 1 Tbs. shallots
• 1 clove garlic, sliced
• ½ cup water
• 1 Tbs. sweet soy sauce
• ½ tsp. pepper
• ¼ tsp. nutmeg
• 1 tsp. vinegar
• ½ tsp. salt
• 1 tsp. sugar

Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.

Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.

Serve hot or at room temperature.

Makes 4 servings.