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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
Tumis Oyong Teri (Sauteed Chinese Okra with Anchovies)
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
-
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.
-
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.
-
Add the condiment ingredients
After the spice paste is cooked, add the condiment ingredients and saute until all ingredients are wilted.
-
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.
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.
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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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