Simple Way to Make Quick SAUTÉED WILD CUCUMBER (Sayur Lepang)
Hey everyone, it's Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week SAUTÉED WILD CUCUMBER (Sayur Lepang). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from SAUTÉED WILD CUCUMBER (Sayur Lepang), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare SAUTÉED WILD CUCUMBER (Sayur Lepang) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make SAUTÉED WILD CUCUMBER (Sayur Lepang) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook SAUTÉED WILD CUCUMBER (Sayur Lepang) estimated approx 20 mins.
To get started with this particular recipe, we must first prepare a few components. You can cook SAUTÉED WILD CUCUMBER (Sayur Lepang) using 15 ingredients and 5 steps. Here is how you can achieve it.
Lepang is a plant that grows in many fields, and the commonly used in vegetable dishes typical in Dayak village (Central Kalimantan). This plant is related to cucumbers, namely the Cucurbitaceae and including genus Melothria are still wild and not much is known. There are two common ones, namely Melothria pendula and Melothria Scraba. In place of the original, this vegetable is cooked with wine Rampank (dregs of juice wine made from glutinous rice). Made with anchovy, rebon (ebi) or river fish and eaten with rice or tubers. Because I'm Muslim, I avoid the use of wine in this cuisine.
Ingredients and spices that need to be Make ready to make SAUTÉED WILD CUCUMBER (Sayur Lepang):
- 300 gr carp, wash and then cut
- 1 tsp tamarind water (1 teaspoon of tamarind and 1 tablespoon of water)
- to taste Salt
- VEGETABLES
- 2 onions, thinly sliced
- 1 clove garlic, thinly sliced
- 5 pcs cayenne pepper, sliced
- 50 gr round eggplant, sliced
- 100 gr squash, cut lengthwise
- 250 gr cucumber, cut into pieces
- 1 Tbsp instant coconut milk
- ½ tsp pepper
- ½ tsp salt
- 2 Tbsp fried onions, for sprinkling
- Oil for frying
Steps to make to make SAUTÉED WILD CUCUMBER (Sayur Lepang)
- Mix the fish with tamarind water and salt, allow it to marinate in seasoning ( about 15 minutes). Fry until cooked, drain.
- Sauté onion and garlic until wilted. Add the cayenne pepper, stirring until wilted.
- Add the eggplant and squash, stirring until wilted. Add the wild cucumber, stir briefly.
- Add the instant coconut milk, pepper and salt. Stir briefly, lift.
- Place the sauteed vegetables in a serving dish and put the fish on it. Complete with a sprinkling of fried onions.
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