Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sautéed wild cucumber (sayur lepang). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
SAUTÉED WILD CUCUMBER (Sayur Lepang) is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. SAUTÉED WILD CUCUMBER (Sayur Lepang) is something which I’ve loved my entire life. They are fine and they look fantastic.
Wild Cucumber (Echinocystis lobata) festoons the landscape with fragrant flowers from midsummer into fall. The large leaves have five palmate lobes, resembling maple leaves in shape. Saute slices of cucumber in butter and season with salt, white pepper, and tarragon for a French side dish your family will love.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sautéed wild cucumber (sayur lepang) using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make SAUTÉED WILD CUCUMBER (Sayur Lepang):
- Make ready 300 gr carp, wash and then cut
- Get 1 tsp tamarind water (1 teaspoon of tamarind and 1 tablespoon of water)
- Prepare to taste Salt
- Get VEGETABLES
- Prepare 2 onions, thinly sliced
- Prepare 1 clove garlic, thinly sliced
- Make ready 5 pcs cayenne pepper, sliced
- Make ready 50 gr round eggplant, sliced
- Take 100 gr squash, cut lengthwise
- Make ready 250 gr cucumber, cut into pieces
- Get 1 Tbsp instant coconut milk
- Make ready ½ tsp pepper
- Prepare ½ tsp salt
- Make ready 2 Tbsp fried onions, for sprinkling
- Prepare Oil for frying
Marah, a genus of gourds native to western North America. Armenian cucumber, a melon which when pickled is sold as "pickled wild cucumber" in Middle Eastern markets. Wild cucumber, (species Echinocystis lobata), climbing plant of the gourd family (Cucurbitaceae), native to eastern North America. The true balsam apple is Momordica balsamina.
Steps 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.
The wild cucumber has leaves with three to seven sharp lobes; forked, coiled tendrils; six-petaled white flowers; and a. They don't always do well in my yard-they start growing but get wilty before they can ripen their fruit Echinocystis lobata, the wild cucumber of North America. It's an annual vine that produces many loose panicles of white flowers and cute, spiny fruits. Download Wild cucumber stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Cucumber is the common name for a widely cultivated creeping vine, Cucumis sativus, in the gourd family Cucurbitaceae, characterized by large leaves, thin tendrils, and a typically elongated, green-skinned fruit with tapered ends.
So that is going to wrap it up for this special food sautéed wild cucumber (sayur lepang) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
