| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indo | Vegetables, Indonesian | 2 | Servings |
INGREDIENTS
| 8 | oz | Carrots |
| 4 | Shallots | |
| 1 | Garlic clove | |
| 1/2 | Thai chilli | |
| 4 | tb | Stock |
| 2 | tb | Ghi |
| per Jen Kuiper |
INSTRUCTIONS
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. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986."
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