Atjar Tjampoer Recipe

Cut the green beans into 1-inch pieces. Shred the cabbage.

Bring a pot of lightly salted water to a boil, then add the prepared carrots, green beans, and cabbage. Blanch for 5 minutes, until just tender-crisp. Drain well and set aside.

While the other vegetables blanch, cut the cucumber into small cubes. Peel the scallions and garlic.

Combine the peeled scallions and garlic in a food processor and pulse until a coarse paste forms. Stir in the sambal ulek, kunjit (or turmeric), and powdered ginger until well combined.

Heat the oil in a frying pan over medium heat. Add the spice paste and fry for 2 minutes, stirring constantly, until fragrant.

Pour in the vinegar and add the sugar. Stir until the sugar dissolves completely, creating a sweet and tangy base.

Add all the prepared vegetables—the blanched carrots, green beans, and cabbage, plus the fresh cucumber and bean sprouts—to the pan with the vinegar mixture. If the liquid doesn't quite cover the vegetables, add a little water. Bring to a soft boil and simmer for 2 minutes.

Remove from heat and transfer the Atjar Tjampoer to a bowl to cool completely. If you plan to preserve it, carefully spoon the hot vegetables and liquid into sterilized screw-lid jars, filling them to the brim. Screw the lids on tightly.