Recipe#25166

Title: OSENG-OSENG WORTEL (STIR FRIED CARROTS)

From "Indonesian Food and Cookery", Sri Owen, Prospect
  Books, London, 1986."
  
  Posted by Stephen Ceideberg; October 7 1992.

250       g            (8 oz) carrots
   4                    Shallots
   1                    Clove garlic
     1/2                Green or red chilli or
   1       pn           Of chilli powder
   4       tb           Good stock or
   1       t            Dark soya sauce and 4 tb
                        -water
   2       tb           Vegetable oil or clarified
                        -butter
  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.