SAUTÉED WILD CUCUMBER (Sayur Lepang)
SAUTÉED WILD CUCUMBER (Sayur Lepang)

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sautéed wild cucumber (sayur lepang). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Saute slices of cucumber in butter and season with salt, white pepper, and tarragon for a French side dish your family will love. Everyone asks what is this and how do you make it. Be careful not to brown your cucumbers.

SAUTÉED WILD CUCUMBER (Sayur Lepang) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. SAUTÉED WILD CUCUMBER (Sayur Lepang) is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have sautéed wild cucumber (sayur lepang) using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make SAUTÉED WILD CUCUMBER (Sayur Lepang):
  1. Make ready 300 gr carp, wash and then cut
  2. Prepare 1 tsp tamarind water (1 teaspoon of tamarind and 1 tablespoon of water)
  3. Get to taste Salt
  4. Get VEGETABLES
  5. Make ready 2 onions, thinly sliced
  6. Take 1 clove garlic, thinly sliced
  7. Take 5 pcs cayenne pepper, sliced
  8. Prepare 50 gr round eggplant, sliced
  9. Get 100 gr squash, cut lengthwise
  10. Prepare 250 gr cucumber, cut into pieces
  11. Take 1 Tbsp instant coconut milk
  12. Take ½ tsp pepper
  13. Make ready ½ tsp salt
  14. Take 2 Tbsp fried onions, for sprinkling
  15. Make ready Oil for frying

Sautéed Zucchini With Lemon, Garlic, Butter & Fresh Thyme. Cucumber, Tomato and Onion Salad (Great for Weight Loss). 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.

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

Echinocystis, a genus of gourds found throughout most of North America. 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 Cucumis anguria, is nutrient dense vegetable beneficial for hemorrhoids, kidney stones, edema, stomach troubles, freckles, ringworm and Cucumis anguria, commonly known as Wild cucumber, cackrey, maroon cucumber, West Indian gherkin, and West Indian gourd, is a vine. Wild cucumbers, also called man-roots, are perennial broadleaf vines.

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