Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo~~~
Many, many years ago I vacationed in Sint Maarten (the Dutch name) aka Saint-Martin (the French name), an island in the Caribbean that is half French and half Dutch. While visiting the Dutch side, my friend and I discovered how delicious Indonesian food was, and we ate at several restaurants that served riistafel (Indonesian banquets). I came home craving more of that delicious food, but alas could not find any Indonesian restaurants in the NYC area (don’t forget, this was eons ago – now there are a few to be found). If this had been in the memorable past, I would then have gone online and looked up Indonesian recipes, but since this predated the internet I was pretty much out of luck as I don’t think there were even any Indonesian cookbooks on the market. That’s when I came across a class being offered in Indonesian cooking and I signed up immediately.
The good news was that the instructor (sorry I don’t remember his name) was excellent and I learned a good deal about Indonesian cooking, as well as where to buy Indonesian ingredients (there are 2 stores in Chinatown). This was one of the recipes I learned in that class, I was a little leery when I first read the recipe as it had never occurred to me to cook cucumbers but after we made it I was completely sold. The recipe was titled Acar Campur – however after checking out other recipes online, it looks like Acar Campur is actually pickled vegetables and this recipe is more like a stir-fry with some elements of pickling (ie sugar and vinegar). Whatever you call it, this is a delicious and unusual way to serve vegetables. Continue reading Acar Kuning (Indonesian Vegetables)