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. Heres the particulars. These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesnt sound Indonesian and isnt. 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 7.5mg||0 %|
|Potassium 206.4mg||5 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.5g|
|Protein 1.6g||2 %|
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Calories per serving: 45
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