Atjar tjampoer

100 g  Carrots
           Salt
    100 g  Green beans
      4 ea Scallions
    100 g  White cabbage
      2 ea Toes of garlic
    1/4 ea Cucumber
      1 tb Oil
    150 ml Vinegar
    100 g  Bean sprouts/shoots
      1 tb Sugar
      1 ts Powdered ginger
      1 ts Kunjit/kurkuma
      1 ts Sambal ulek
 
  Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the
  cabbage. In a pan with a little water and salt, boil the vegetables
  for 5 minutes. Drain. Cut cucumber in *small* cubes.
  Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix
  with sambal, kunjit and ginger.
  Heat oil in a frying pan.  Fry the herb-mixture for 2 minutes. Add
  vinegar and sugar; stir to dissolve sugar. Add all vegetables (also
  the ones not cooked yet); add a *little* water if there is too little
  liquid. Boil softly for 2 minutes. Put in a bowl and let cool.
  You can also preserve it by putting the hot veggies in sterilized
  screw-lid jars (metal lids with a 'dome' in the middle are quite
  handy, I always save jam-jars when they're empty); add liquid as
  well. Screw the lids on. Place jars upside down until cooled
  completely (the 'dome' in the lid will be down, this is to check if
  the jar closed well). Can be kept for at least a year (store in dark
  place to avoid having the color goes away). Nice as a present!
  Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered
  yellow-root'.  It is used to color this dish, and other dishes as
  well. In that way it is much like saffron, although kunjit tastes a
  little bitter.
  Sambal ulek [INDONESIA]:  Used as an accompaniment and in cooking.
  Made by crushing fresh red chilis with a little salt.  Remove the
  seeds from the chilis, chop finely, then crush with salt using a
  pestle and mortar. Three chilis will make about 1 tablespoon sambal
  ulek. Also available ready-prepared in small jars from Oriental
  stores and some delicatessens.
  This is a refreshing side dish made of crisp, sweet-and-sour
  vegetables. Goes really well with Nasi Goreng. The dish can be kept
  in the fridge for a few days.