250 g (8 oz) carrots
4 shallots
1 clove garlic
1/2 green or red chilli or
1 pinch of chilli powder
4 tbsp good stock or
1 tsp dark soya sauce and 4 tb water
2 tbsp vegetable oil or clarified butter
A Recipe for
Oseng-Oseng Wortel (Stir Fried Carrots)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
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Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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This Recipe for Oseng-Oseng Wortel (Stir Fried Carrots) is one of thousands in the Recipes-to-go Asian Cookbook.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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| Anonymous |
This is a recipe for Oseng-Oseng Wortel (Stir Fried Carrots) from the recipe cookbook of Recipes-to-go (Asian)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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| Elsie de Wolfe (Lady Mendl) |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
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"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
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,
1986."
Posted by Stephen Ceideberg; October 7 1992.
Serves: 2
Oseng-Oseng Wortel (Stir Fried Carrots) Recipe brought to you by Recipes To-Go