I am very excited to mix and match ingredients. In the kitchen, in my eyes it will look so fun to see the bright colors of various ingredients.
Do you like cucumber? Usually cucumber is served for salad. In our country, cucumber is eaten for spicy salad. While a few days ago I bought noodles that were served with cucumber. So, I wanted to make a side dish with cucumber.
I bought fresh cucumber at the market. It looks like it's still a young cucumber and it will be crunchy when eaten.
Besides cucumber, I also have a supply of long beans. The long beans that I bought are also still young, so the seeds have not enlarged. It's actually good if you have young long beans compared to buying old long beans that already look fat. Old long beans will have a harder outer skin while the seeds have enlarged.
Well done, I have cucumber, young long beans, also tempeh. Anyway, you can use any of your favorite tempeh.
In this recipe, I use the seasoning that I use every day for my daily food. Of course it's spicy. So, you can skip the chili ingredient. You can just use onion.
THE INGREDIENTS
- 200 grams of long beans
- 100 grams of cucumber
- 200 grams of tempeh
- 5 cloves of garlic
- 5 cloves of shallots
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
COOKING INSTRUCTIONS
Time to prepare this food! In the meantime, of course, I've cooked the rice first.
Then I prepared the cut ingredients. For tempeh, cucumber, and onion, it only took a short time.
Meanwhile, for long beans, it took longer, because I used a thin diagonal cut shape. Honestly, this slanted cut shape reminds me of my late mother's cooking style.
For cucumber, I cut the cucumber into smaller cubes.
Then, heat some oil. Stir fry sliced garlic and sliced shallots. Then I add sliced chilies.
Finally, I add tempeh and long beans. I stir everything well. I add a little water so the bottom doesn't burn.
Before removing, I add diced cucumber. I stir them all for a while. Then I sprinkle salt and sugar. Stir for a while and remove. And ready to serve.
SERVING
Finally, we come to the art of serving. I have a new Korean cooking bowl that I have never used before. I always keep it because I'm afraid to use it. But it seems like today is the time.
First, I arrange the rice. I use a small bowl to arrange the rice, then put it in the serving bowl.
Then I arranged the side dishes around the rice. This was a really fun activity.
A surprise, I had heart-shaped rice crackers. Sooo, my plating looks simple, but oh, so cute. ❤️❤️❤️
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
