Yellow Mixed Vegetables Pickles – Acar Bumbu Kuning

Recipe for Yellow Vegetables Pickles – Acar Bumbu Kuning

Ingredients:

• 3 medium carrots, cut into size of 4x1x2 cm
• 1 each cucumber, seeded, cut into size of 4x1x2 cm
• 10 pieces green beans, halved cut 4 cm
• 10 each red chili, seeded, uncut
• 10 each small green chili
• 1 tablespoon cooking oil
• 1 stalk lemongrass, white part and crushed
• 1 teaspoon vinegar
• 250 ml water

Refined:

• 2 cloves garlic
• 1 teaspoon pepper
• 1 cm ginger
• 2cm turmeric
• 1 tablespoon granulated sugar salt

Cooking methods:

1. Mix and knead all the vegetables with salt and marinate for 20 minutes. Wash and drain.
2. Saute puree ingredients with cooking oil until fragrant, put lemon grass, vinegar and water, let cook briefly until aroma comes out.
3. Add the vegetables and stir well and simmer until half cooked but still crunchy.
4. Remove vegetables and serve.

Yellow pickle should taste sour and sweet.

Creamy Carrot and Orange Soup

Ingredients of Creamy Carrot and Orange Soup

30gm Butter
750gm Carrots, peeled cut into slice
1ea Orange
2ea Onions, diced
1lt Water
1ltr Chicken Broth
250ml Whipping Cream
1tsp Basil, chopped
1tsp Oregano, chopped
Roux as needed, to thickened
Salt and pepper to taste.


Cooking Method/Procedures:

• In a saucepan, melt the butter. Add onions and sauté until transparent, and in carrot and continue to cook gently for 3 minutes or until vegetable soft.
• Add the stock and bring to the boil, by using blender, blend it into puree, and return to the pan, add roux, adjust thickness desire.
• Reduce the heat; stir constantly, simmer for about 30 minutes.
• Squeeze the juice from the orange and add to the pan. Reheat gently and correct seasoning
  
  Serving: 3 - 4