This is a traditional dish of the Peranakan cuisine and my late father in-law's favourite. I cooked this dish for him at that time when I was newly married into the family. He was so pleased with the dish and told me he had not taken this dish for many, many years. Since then I cooked this dish during festive seasons, for ancestral worship or whenever he came home from his overseas business trips.
For this dish, I used prawns which can be replaced with blanched chicken innards [gizzards and liver] and meat slices.
Ingredients
recipe adapted from Nyonya Flavours with slight modifications
recipe adapted from Nyonya Flavours with slight modifications
[serves 2-3]
1 medium size cucumber [200 gm]
1 small carrot - peel and slice diagonally
1 big onion - cut wedges
1 red chilli - halved and seeds removed
150 gm prawns - shelled, season with a little sugar
2 cloves garlic - chopped
1 tbsp oil
Seasoning Sauce [mix together]
1 tbsp plum sauce
2 tbsp white vinegar
80 ml water
1/2 tsp salt
1 tbsp sugar
a dash of pepper
1 tsp cornflour
- Combine seasoning sauce, set aside.
- Run a peeler along the length of the cucumber, leaving some space in between with each peel to retain some skin colour. Split the cucumber into long halves. Remove the core then slice diagonally [about 1/2 cm width].
- Heat oil, saute garlic until aromatic, add in prawns. Fry until firm.
- Add carrots, cucumber, onions and chillies. Stir fry for a minute.
- Pour in seasoning sauce. Stir fry to mix well and bring gravy to boil until thickens. Taste to adjust seasoning.
- Dish out to serve immediately.
I'm submitting this post to Malaysian Food Fest [June 2013] - Penang hosted by
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