4 servings
Ingredients
2 cucumbers, medium sized, peeled (seeding is optional)
1 teaspoon salt
1 tablespoon butter
¼ cup onion, sliced
½ chilli, semihot, thinly sliced
1 garlic clove, minced or sliced
¾ cup water
1 tablespoon vinegar
1 tablespoon kecap manis (sweet soy sauce or teriyaki)
¼ teaspoon nutmeg, ground
¼ teaspoon cloves, ground
¼ teaspoon black pepper
Instructions
Slice the cucumbers into ½ inch pieces.
Fork or pierce the cucumber steaks a dozen times or more. Rub with salt; and, let it for at lease five minutes.
Fry the cucumber steaks in butter and/or oil for about ten minutes. Until lightly browned and slightly softened. Remove from the skillet and set aside.
Make a sauce of the chili, cloves, garlic, kecap manis, nutmeg, pepper, vinegar, water Fry the sauce for about five minutes; or, until the liquid has evaporated by half.
Pour the sauce over all.
donated by John King
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