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Yellow Pickles
(Atjar Kuning)
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| What You Need: |
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¼ cup blanched unsalted almonds
2 tablespoons vegetable oil
½ teaspoon finely chopped garlic
1 teaspoon turmeric
1 teaspoon ground coriander
1/8 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon white pepper
¼ cup distilled white vinegar
12 medium-sized shallots, peeled, or substitute 12 white onions, each about 1 inch in diameter, peeled
1 medium-sized cucumber, washed, cut lengthwise into ¼-inch slices, then cut into strips ¼ inch wide and 1½ inches long
1 medium-sized sweet red bell pepper, seeded, deribbed and cut lengthwise into strips ¼ inch wide and 1½ inches long
1 medium-sized carrot, scraped and cut lengthwise into strips ¼ inch wide and 1½ inches long
¼ pound fresh green string beans, trimmed, washed and cut diagonally into 1½ -inch lengths
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| How To Cook: |
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1. Preheat the oven to 350°F. Spread the almonds in one layer in a baking dish and, stirring occasionally, toast them in the middle of the oven for 8 to 10 minutes, or until lightly browned. Pulverize the almonds in an electric blender or with a mortar and pestle or nut grinder.
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2. In a heavy 3- to 4-quart saucepan, heat the oil over moderate heat until a light haze forms above it. Drop in the garlic and stir for a few seconds, then add the turmeric, coriander, cumin, salt and pepper. Mix in the almonds and vinegar, reduce the heat to low, and simmer for 2 or 3 minutes.
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3. Add the shallots (or onions), cucumber, pepper, carrot and green beans, and turn them about with a spoon until they are evenly coated with the mixture. Stirring occasionally, cook over low heat for 5 minutes, or until the vegetables are heated through but still crisp to the bite.
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4. Remove the pan from the heat and cool to room temperature before serving. Or, for a more piquant flavor, cover the atjar kuning tightly and let it marinate in the refrigerator for 24 hours or so before serving.
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NOTE: Atjar kuning appears as part of the Nasi kuning lengkap.
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