Preserved Yellow Vegetables
(Acar Kuning)
                                                                               
7 oz (200g) carrots, peeled
7 oz (200g) cucumbers, seeds discarded
7 oz (200g) green beans, trimmed
salt
2 Tbsp oil
10 round, fairly large shallots or pearl onions
1 cup (250ml) water
2 Tbsp vinegar
1 tsp sugar
                                                                               
1 fresh red chilli pepper, trimmed and sliced into rings
2 garlic cloves, peeled and quartered
1 slice fresh turmeric root, 1/2 in. (1cm) thick
1 slice ginger root, 1/2 in (1 cm) thick
3 candlenuts

Crush the chilli pepper, garlic, fresh turmeric, ginger root, and
candlenuts to a paste using a pestle and mortar.  Cut the carrots
and cucumber into strips 4cm long and 1cm thick and the beans into
4cm pieces.  Sprinkle the chopped vegetables with salt, stir well,
and soak in water for 20 minutes.  Then rinse and drain well.  Heat
oil in a pan, add the spice paste and fry until the aromas begin
to develop; then add the water and vinegar.  Add sugar and salt and
bring to a boil, then ad the vegetables and stir.  reduce heat and
simmer until they are al dente.  Acar does not have to be eaten
hot.  When cold it can be stored in the fridge for several days.
It serves as an appetizer accompanied by other dishes.