Ingredients

  • Serves 2-4 people
  • 250 g oyong

  • 50 g anchovies

  • 10 g fried onions

  • 100 ml water

  • Spices:

    30 g big red chili

  • 50 g curly red chili

  • 15 g candlenut

  • 3 g shrimp paste

  • 10 g dried shrimp

  • 30 ml cooking oil, for sauteing

  • Condiment:

    17 g big red chili, remove seeds and cut oblique to 1 cm thick

  • 17 g large green chili, remove seeds and cut oblique to 1 cm thick

  • 10 g leek, sliced oblique 1 cm thick

  • 15 g shallots, thinly sliced

  • 15 g garlic, thinly sliced

  • Seasoning:

    8 g chicken stock powder

  • 2 g salt

  • 8 g sugar

  • 4 g white pepper powder

Tumis Oyong Teri (Sauteed Chinese Okra with Anchovies)
Recipe Courtesy of
Darmawan

Tumis Oyong Teri (Sauteed Chinese Okra with Anchovies)

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Oyong is commercially grown for its unripe fruits that are eaten as a vegetable. The fruit slightly resembles a cucumber or zucchini with ridges, and is believed to be able to lower blood sugar levels.The people of West Java often consume Oyong before going on their pilgrimage. Besides the many positive health benefits of this vegetable, when sauteed with anchovies and served with steam rice, appetites will also be satisfied.
  • Easy
  • 30 min
  • 20 min
  • 10 min
  • 4 steps
  • 19 Ingredients
  • Easy
  • 4 steps
  • 19 Ingredients
  • 30 min
  • 20 min
  • 10 min

Directions

  1. Prepare the ingredients

    • Clean the oyong skin then cut it according to size preference, wash, drain and set aside.

    • Boil the anchovies until cooked then wash and fry. Drain the oil and set aside.



  2. Prepare the spice paste

    • Sauté the spices ingredients with a little oil until half cooked.

    • Then puree the sauteed spices to a paste. Then saute the paste over medium heat for about 15 minutes until the spices are cooked.

    Prepare the spice paste


  3. Add the condiment ingredients

    • After the spice paste is cooked, add the condiment ingredients and saute until all ingredients are wilted.

    Add the condiment ingredients


  4. Add the oyong and anchovies

    • Add oyong and anchovies and stir until blended.

    • Add water and seasoning, and  stir until everything is well blended and cooked.

    When stir frying the Oyong, don't overcook it because Oyong gets mushy easily.

    Corn or shrimp can be added to the recipe as a variation.

    Add the oyong and anchovies


Plate and Serve!

  • Prepare a serving plate and transfer the Tumis Oyong Teri onto the serving plate.

  • Garnish with fried onions and serve hot with rice.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 250 g oyong

    • 50 g anchovies

    • 10 g fried onions

    • 100 ml water

    • Spices:

      30 g big red chili

    • 50 g curly red chili

    • 15 g candlenut

    • 3 g shrimp paste

    • 10 g dried shrimp

    • 30 ml cooking oil, for sauteing

    • Condiment:

      17 g big red chili, remove seeds and cut oblique to 1 cm thick

    • 17 g large green chili, remove seeds and cut oblique to 1 cm thick

    • 10 g leek, sliced oblique 1 cm thick

    • 15 g shallots, thinly sliced

    • 15 g garlic, thinly sliced

    • Seasoning:

      8 g chicken stock powder

    • 2 g salt

    • 8 g sugar

    • 4 g white pepper powder

    Nutrition
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