wing cucumber in seasoned coconut milk
250 gr oyong / wing cucumber
200 ml of beef broth
500 ml of thin coconut milk (cair)
2 salam leaves
2 cm lengkuas / galangal
1 bunch of bayam / wild spinach
50 gr bean sprouts
1 tsp salt
1/2 tsp palm sugar
2 cloves of garlic
1 cm of kencur
1/2 tsp ketumbar
Peel the oyong and cut it into thick slices. Cut the carrot julienne. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the stock with the coconut milk, the bumbu, the salam and the laos and bring to the boil. Then add the oyong, the carrot, the bayam, the bean sprouts, the salt and the palmsugar and cook until done.