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Cucumber vegetables with ginger and coconut milk

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Ingredients for 1 servings:

  • 600 g cucumber(s), peeled and pitted
  • 400 g coconut milk
  • 2 tbsp soy sauce, light
  • 2 tbsp fish sauce
  • 1 tsp stock powder, vegetable or meat broth
  • 2 tbsp ginger, freshly grated
  • 1 tbsp honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a little Asian

Depending on their size, cut the peeled cucumbers lengthwise again and cut into approximately 1 cm wide pieces. Reduce the coconut milk in a wider saucepan to about 200 g. Stir in the cucumber pieces and spices. Let everything simmer gently for about 5 minutes. Pour into jars and cook in a water bath at 100 °C for 30 minutes. The time is calculated from the time the mixture is reached. Then let it cool. This makes enough for five 200 ml jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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