SAUTEED WILD CUCUMBER (Sayur Lepang) Recipe

Name: SAUTEED WILD CUCUMBER (Sayur Lepang)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 gr carp, wash and then cut; 1 tsp tamarind water (1 teaspoon of tamarind and 1 tablespoon of water); to taste Salt; 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; 2 Tbsp fried onions, for sprinkling

Servings: persons

300 gr carp, wash and then cut
1 tsp tamarind water (1 teaspoon of tamarind and 1 tablespoon of water)
to taste Salt
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
2 Tbsp fried onions, for sprinkling

1
Mix the fish with tamarind water and salt, allow it to marinate in seasoning ( about 15 minutes).
2
Fry until cooked, drain.
3
Saute onion and garlic until wilted.
4
Add the cayenne pepper, stirring until wilted.
5
Add the eggplant and squash, stirring until wilted.
6
Add the wild cucumber, stir briefly.
7
Add the instant coconut milk, pepper and salt.
8
Stir briefly, lift.
9
Place the sauteed vegetables in a serving dish and put the fish on it.
10
Complete with a sprinkling of fried onions.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 gr carp, wash and then cut, 1 tsp tamarind water (1 teaspoon of tamarind and 1 tablespoon of water), to taste Salt, 2 onions, thinly sliced, and more.

Yes, SAUTEED WILD CUCUMBER (Sayur Lepang) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

SAUTEED WILD CUCUMBER (Sayur Lepang)

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