Stir-fry Kampung Cucumber with Canned Mackerel

Cucumbers are scientifically known as Cucumis sativus and belong to the same family as watermelon, zucchini, pumpkin, and other types of squash.  Varieties of cucumber are grown either to be eaten fresh or to be pickled. Those that are to be eaten fresh are commonly called slicing cucumbers. Cucumbers such as gherkins that are specially cultivated to make pickles are oftentimes much smaller than slicing cucumbers. There are many nutrients found in cucumber.  Visit whfoods for more info.  

Today's recipe is about the kampung cucumber.  We have plenty of this during the hill paddy plant began to bear fruits until the end of harvest season. Planted amid the paddy plants make it more fragrant with a slight paddy aroma. It is more organic because it’s free from any pesticide and herbicide. Kampung cucumber has a higher liquid content than the ordinary cucumber. It is usually eaten fresh as a thirst killer, especially by farmers who happened to find it amid the paddy plant while they are working on their farms. Also very suitable to make pickles, stir-fry and mixed in soup dishes.

Stir-fry Kampung Cucumber with Canned Mackerel

Main Ingredients:

kampung cucumber

canned mackerel in tomato sauce

• 2 garlic (sliced)
• 2 shallots (sliced)
• 1 cup of water

Seasoning Ingredients:

1. 1tbsp light soy sauce
2. 1tsp dark soy sauce
3. 1tsp anchovies granule
4. 1tsp pepper powder

Cooking Method:

• Cut cucumber into four sections. Peel skin, remove seeds and slice thinly.
• Stir -fry garlic and shallots until fragrant.  Add in canned mackerel.
• Pour in all seasoning ingredients and stir until well combined.
• Enter the sliced cucumber followed by a cup of water.  Stir briefly.
• Cook until the cucumber become slightly transparent. Done.

Stir-fry Kampung Cucumber with Canned Mackerel