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Title: Oseng-Oseng Wortel (Stir Fried Carrots)
Categories: Polkadot Faylen Vegetable Indonesian
Yield: 2 Servings
| 8 | oz | Carrots |
| 4 | Shallots | |
| 1 | Clove garlic | |
| 1/2 | Green or red chilli OR | |
| 1 | pn | Chilli powder |
| 4 | tb | Good stock or |
| 1 | ts | Dark soya sauce and |
| 4 | tb | Water |
| 2 | tb | Vegetable oil or clarified butter |
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 table- spoonfuls 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.
To serve two
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986."
From: Stephen Ceideburg Date: Wed, Oct 7, 1992
This one looks kind of nice. Hmmm. I haven't tried hubby on carrots recently (he's been eating a lot of previously verboten food items lately. . .) but I might give these a shot.
* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by FAYLEN on 08-16-95 By fatfree-request@fatfree.com on Jun 16, 1997
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