| 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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