Oseng-oseng Wortel (stir Fried Carrots)

If a church is to be what it ought to be for the purposes of God, we must train it in the holy art of prayer. Churches without prayer-meetings are grievously common. Even if there were only one such, it would be one to weep over. In many churches the prayer-meeting is only the skeleton of a gathering: the form is kept up, but the people do not come. There is no interest, no power, in connection with the meeting. Oh, my brothers, let it not be so with you! Do train the people to continually meet together for prayer. Rouse them to incessant supplication. There is a holy art in it. Study to show yourselves approved by the prayerfulness of your people. If you pray yourself, you will want them to pray with you; and when they begin to pray with you, and for you, and for the work of the Lord, they will want more prayer themselves, and the appetite will grow. Believe me, if a church does not pray, it is dead. Instead of putting united prayer last, put it first. Everything will hinge upon the power of prayer in the church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indo	Ceideburg 2, Indonesian, Vegetables	2	Servings

INGREDIENTS

250	g	8 oz carrots
4		Shallots
1		Clove garlic
1/2		Green or red chilli or
1	pn	Of chilli powder
4	T	Good stock or
1	t	Dark soya sauce and 4 tb
		water
2	T	Vegetable oil or clarified
		butter

INSTRUCTIONS

1986    
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.  Here's the particulars.  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
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,
Posted by Stephen Ceideberg; October 7 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1031 Calories From Fat: 414 Total Fat: 47.1g Cholesterol: 122mg Sodium: 188mg Potassium: 3065mg Carbohydrates: 145.6g Fiber: 3.5g Sugar: 6g Protein: 21.5g