This is a very typical Malay food that you can get in any Malay house. One of the most basic ingredients in a Malay community is coconut milk. Often, vegetables are cooked this way but with time and the influence of other immigrants, we have incorporated the Chinese style of cooking vegetables like stir fry, for instance. But if you would like to make a traditional Malay style vegetable dish, this would be one of them. Besides cucumber, you can also substitute it with other vegetables like petola, broad beans, small corns, or any other green and leafy vegetables like spinach, to name a few. But for this one, I would like to share with you how to cook lemak putih timun or cucumber with coconut milk. Enjoy!
1 cucumber, sliced (about 1 inch thick)
100 gm anchovies
1 big onion, thinly slicrd
2 fresh red chillies, sliced
1-2 table spoon coarse black pepper
500 liter coconut milk (plus water if needed)
salt, to taste
2 eggs
Methods
1. In a pot, put all ingredients except the eggs and stir the coconut milk and other ingredients continually and cook until the cucumber is tender.
2. When the cucumber is tender, break the eggs and put them into the pot and leave them to set for a while. Do not tamper with the eggs and let them cook.
3. When the eggs are cooked, you can transfer the dish into a serving bowl and eat with hot plain rice.
*serves 4-6 people
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