1/2 cup Water, cold

1/2 cup White vinegar

1 slice Ginger root, crushed

3 1/2 tbl Sugar

3 tsp Salt

1 x Yellow onion, thinly sliced

5 cup Cabbage, thinly sliced

1 cup Carrot, finely shredded

2 cup Cucumber, thinly sliced

Method:

·     In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.

·     NOTES: This is very easy and has an interesting flavor. For addition it can use red and green cabbage and brought it to an engagement party in an antique covered serving dish.

Yield 8 Serving

To All food lovers, I really encourage you to try the taste of Indonesian foods, most of them are spicy and have exotic tastes you’ve never experienced before, I’m serious… . They’re really worth trying… .

Check for The Best Indonesian Recipes here.

1/4 cup butter
1 1/2 cups chopped onion
1 tbsp. finely chopped peeled fresh ginger
1 1/2 tsps. minced garlic
1 1/4 lbs. carrots, peeled, chopped
2 tomatoes, seeded, chopped
1 1/2 tsps. grated lemon peel
3 cups or more vegetable stock
2 tbsps. fresh lemon juice
4 tbsps. sour cream, optional, for garnish

Directions:

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper.
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with a dollop of sour cream. Serves 4.