Longitudinally, cut a skinned cucumber into halves. Slice it at about 45°, for about 2mm thick. This is importang as uniform thickness ensures consistent cooking time.
Saute minced garlic, chili, sliced shallot, and anchovies.
Put in all the sliced cucumber, stir fry a bit. Pour in some water. Simmer till the cucumber become somehow translucent and soft.
Add in salt to taste.
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