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Smothered Cucumber
Grab a pillow and… just kidding! Cucumber. One of the most underestimated vegetables-fruits.
More old-school cooking at Kayotic Kitchen. The wonderful flavor and pureness of this dish makes up for the total lack of aesthetics.
Good food doesn’t have to be expensive, difficult or even time-consuming. Here’s what you do with a simple cucumber: turn it into a fast and flavorful atjar (Indonesian sweet and sour side dish).
This recipe is part of our rijsttafel or served with my Indonesian beef stew, but really, it’s a great side dish to pretty much any kind of rice, chicken or even fish recipe.
Ingredients:
2 cucumbers
1 small rawit pepper (or de-seeded chili pepper)
1 garlic clove
1 small shallot
1/4 tsp five spice powder
1/4 tsp ground ginger
1 tbsp butter or oil
1/2 tsp sugar
1/2 tsp kosher salt
2 tbsp vinegar
Directions:
Just a handful ingredients.
You can leave the cucumber peeled/unpeeled. Personal preference. I peel one and leave one unpeeled, makes for a nice difference in color and texture.
Wash your cucumbers well.
Slice them in half, spoon out the seeds and chop them.
Mince the shallot, garlic and rawit or chili pepper—a rawit is one of those fiery, tiny peppers.
Heat the oil or butter and sauté the shallot and pepper for a minute or 2 before adding the garlic.
Add your spices and cook them along for 30 seconds.
Add the cucumber, stir well.
Pour in the vinegar and sprinkle in the sugar and salt.
Let the cucumber smother like this for 10 15 minutes (keep them slightly crunchy!). No longer or they will have released too much liquid. Let it cool off and serve them either at room temperature or cold.
I love easy and refreshing side dishes!
| Smothered Cucumber | |||||||||
| Ingredients |
1 small rawit pepper (or de-seeded chili pepper) 1 garlic clove 1 small shallot 1/4 tsp five spice powder 1/4 tsp ground ginger 1 tbsp butter or oil 1/2 tsp sugar 1/2 tsp kosher salt 2 tbsp vinegar Directions |
|
Wash the cucumber and peel them. Slice them in half, spoon out the seeds and chop them. Mince the shallot, garlic and rawit or chili pepper. Heat the oil or butter and sauté the shallot and pepper for a minute or 2 before adding the garlic. Add the spices and cook for 30 seconds. Add your cucumber, stir well, pour in the vinegar and sprinkle in the sugar and salt. Let the cucumber smother like this for 10 15 minutes (keep them slightly crunchy!). No longer or they will have released too much liquid. Let it cool off and serve them either at room temperature or cold. Meal type: |
Indonesian, side-dish, vegetables |
Servings: |
1 |
Copyright: |
© kayotickitchen.com |
|
6 Comments »
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Lijkt mij lekker.
Ga ik doen naast deze http://www.nrc.nl/koken/2012/05/05/komkommermayonaise-en-komkommer-a-la-grecque/
En ook bij de Semur daging.
Wat waa dat smakelijk !
Er ligt nog een portie in de vriezer.
Keep them coming.
Ik maak ook vaak twee porties tegelijk en vries de helft in. Maar dat doe ik met al dat soort rundvlees schotels!
Should try this, with a fantastic explosion of tastes. I am however not quite sure what sort of bite (even slightly) cooked cucumbers will have. I love the crunchy bite of fresh, raw cucumbers. :)
Great photographs and explanation as usual! A treat for the eye!
Think of them as pickles. That’s basically what they are! The outside is soft and the center should still have somewhat of a crunch.
Just discovered your blog via Pinterest and LOVE your recipes, writing, humor and photography! Trying the cucumbers tonight and your Stuffed Zucchini recipe tomorrow. Thanks for what you do Kay!!!
I live on the southern eastern seaboard of the United States. It’s Terrifically hot here now and that causes me to lose interest in cooking. That being said, I found your blog today and now there are So many recipes I want to try. Your Toad in the Hole recipe looks better than mine, can’t wait to try it. Thanks for the inspiration to cook again in the hot, hot south!