Cucumber salad with egg and vegetable cubes

Ingredients for 2 servings:

• 1 m.-large cucumber(s)
• 1 tsp oregano, shredded
• 20 g onion(s), red, small
• 30 g carrot(s)
• 1 Pepper, red, long, mild
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 1 pinch of red pepper, freshly ground
• 1 tbsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tbsp sesame oil, light
• 1 medium-sized garlic clove(s)
• 2 tbsp white wine
• 2 tbsp orange juice
• 2 tbsp vinegar (garlic vinegar)
• 1 tsp sugar
• 2 tbsp extra virgin olive oil
• 2 tsp, chopped jalapeño pepper
• n. B. Dill tips

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

A crunchy and spicy salad that’s not just a feast for the eyes. Recipe from Bali, Indonesia.

Cut off both ends of the washed cucumber, peel, halve lengthwise, and remove the seeds. Cut lengthwise into finger-width strips, then cut these into approximately 3 cm strips. Place in a salad bowl and sprinkle with oregano. Peel the onions and carrots and dice them finely. Cut the washed bell pepper lengthwise on one side, remove the seeds, and cut into small pieces. Mix the onion, carrot, and bell pepper pieces into the cucumber pieces. Crack the egg into a bowl and whisk it with the chicken stock and pepper until smooth. Dissolve the tapioca flour in the rice wine and mix it into the egg. Heat the sesame oil moderately in a pan, add the egg mixture, and let it set on both sides. Slide the pancake out of the pan onto a cutting board and let it cool. Then cut into approximately 6 mm pieces and mix them into the cucumbers. Squeeze the peeled garlic, then combine all the dressing ingredients in a bowl and toss into the salad 10 minutes before serving. Toss the salad to serve. Divide among serving plates, drizzle with olive oil, and sprinkle with jalapeño pepper. Garnish with dill sprigs, if desired, serve, and enjoy.