A Nostalgic Dish Of Yellow Seasoned Pickled Cucumber

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Enjoying cucumbers by cooking is familiar to me, my mother's dish that often filled my childhood days is now a dish on the lunch table today.

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This lunch was inspired by the cucumber dishes that I usually enjoy raw, usually made into salads or ordinary spicy pickles. However, now it is served by cooking with special spices. Very simple but enough to make my lunch so pleasant at home. Now this dish itself is an alternative to my mother as a child when she could not buy a lot of vegetables, so utilizing the cucumber at home as a delicious and inspiring lunch preparation in me.

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Pickled Yellow Cucumber

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Pickled yellow cucumber is processed cucumber cooked with pickled spices, yellow in color with a blend of spices that you often encounter in Indonesian food. Now here I don't just process it from cucumber, I combine it with several other vegetables, namely carrots and sweet corn to create an authentic and naturally savory taste from this dish. Here I will invite you to prepare step by step preparation in cooking pickled yellow cucumber.

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Ingredients

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Cooking Procedure

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Step 1

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Prepare the spices, clean and finely chop everything then blend until the spices are smooth with a little water.

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Step 2

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Prepare vegetables, wash everything thoroughly then cut the cucumber to remove the inside of the cucumber so that it does not contain a lot of water when cooked.

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Step 3

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Comb the corn, take only the seeds, then cut the carrots lengthwise to match the cucumber pieces.

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Step 4

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Cut the tomatoes and spring onions into small pieces, if all the ingredients are ready, it's time to cook.

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Step 5

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Saute the spices that have been mashed with a little cooking oil, then saute until the spices boil.

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Step 6

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If the seasoning has started to boil, add the tomatoes and spring onions, stir until evenly distributed and cook half-cooked.

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Step 7

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Then add the vegetable pieces,
Stir everything let cook and soak in the seasoning.

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Step 8

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Next, season with salt, don't forget to correct the taste and let everything cook.

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Result

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Uuhhh, the aroma of the marinade is so tempting, plus the color is so pretty and full of passion to enjoy it. I left this dish in a serving plate, then I put some chopped spring onions and chili peppers to make them even more beautiful. Now this recipe itself I get 2 servings of the dish in my opinion this is very sufficient and very suitable to be enjoyed with hot rice or even just with tempeh.

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It's savory, sweet and naturally spicy, the combination of the spices with the vegetables is perfect, and the best part is that it's all delicious and I'm so happy that the nostalgia is back. My mom loved it so much she said it was very similar to her cooking. She complimented me and we continued to enjoy the meal happily.

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