Sunday Funday, Friends ❤️
Sunny day. The only sunny day for days to come supposedly. I kinda believe it. It’s been wet, chilly, and gloomy for some days (already) now. We will be using this beautiful Sunday to work on the greenhouse 😍 But of course, I am here first, to share you a recipe, before I head to the backyard 😁 I do hope your Sunday is as lovely as we are having at the moment 😊
Today’s recipe is another Indonesian dish. I have shared this food quite a few times before. What can I say, it’s one of our (my husband’s and mine) favorite vegetable dish 😊 Each time is not exactly the same tho. I always add differ flavoring and/or add-ons 😁
2 bags of large shrimps (such as tiger shrimps), rinse
2 large bittergourd, slice thinly
2 tbsp salt
2 tbsp sunflower oil
1 tsp firm shrimp paste (terasi)
5 garlic
6 green bird eye chilies, leave them as is or you can slice them thinly
Chicken bouillon powder, to taste.
Place sliced bittergourd in a large bowl, sprinkle with salt, rub and squeeze until juice is out, then rinse a couple of times
Slice garlic thinly and place in a pan, followed with oil, shrimp paste and sliced green eye chilies. Saute until fragrant
Stir in rinsed bittergourd, cook for 2 mins, stirring now and then
Add in shrimps, season with chicken bouillon powder, and cook until shrimps pinkish
Serve with warm rice 😍
Oseng-Oseng Pare
Ingredients
- 2 bags of large shrimps such as tiger shrimps, rinse
- 2 large bittergourd slice thinly
- 2 tbsp salt
- 2 tbsp sunflower oil
- 1 tsp firm shrimp paste terasi
- 5 garlic
- 6 green bird eye chilies leave them as is or you can slice them thinly
- Chicken bouillon powder to taste.
Instructions
- Place sliced bittergourd in a large bowl, sprinkle with salt, rub and squeeze until juice is out, then rinse a couple of times
- Slice garlic thinly and place in a pan, followed with oil, shrimp paste and sliced green eye chilies. Saute until fragrant
- Stir in rinsed bittergourd, cook for 2 mins, stirring now and then
- Add in shrimps, season with chicken bouillon powder, and cook until shrimps pinkish
- Serve with warm rice
