John Myers
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Exotic Yogurt with Cucumber – Tzatziki Ala Bali
The perfect exotic yogurt with cucumber – tzatziki ala bali recipe with a picture and simple step-by-step instructions.
To garnish:
- 150 g Cream curd
- 50 g Sour cream
- 20 g Coconut milk powder, (Bubur Santan, Asiashop)
- 2 tbsp Extra virgin olive oil
- 1 tbsp White wine vinegar
- 2 tbsp Dill, fresh or frozen
- 80 g Cucumber
- 3 medium-sized Cloves of garlic, fresh
- 2 Pinches Chili, red, dried and ground, (e.g. Pul Biber)
- 1 pinch Sugar, white, fine
- Salt and pepper, black from the mill, to taste
- 1 pinch Chili, red, dried and crushed, (Pul Biber)
- Flowers and leaves, in the picture dill flowers
- Mix all ingredients from yogurt to white wine vinegar well. Strip the leaves from the fresh, washed dill from top to bottom and chop finely. Weigh and thaw frozen goods. Wash the cucumber, peel and halve lengthways and remove the grains. Rasp off the appropriate amount with a coarse rasp. Salt a little and mix in the salt. Leave on for 10 minutes.
- With the help of a fresh tea towel, squeeze the amniotic fluid vigorously. Peel the garlic cloves and press them directly into the yogurt mixture with a garlic press. Add the dill, cucumber pieces, chilli and the sugar and mix everything well.
- After 10 minutes, season with salt and pepper, garnish and serve as a starter or dip.
Annotation:
- Can be used in place of mayonnaise as a low-calorie alternative.
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