Any courgette or member of the squash family can be used in this Oseng Oseng, which is very similar to a dish enjoyed in Malaysia, whose cuisine has strong links with Indonesia.
serves 4 - 6
450 g (1 lb) courgettes, sliced
1 onion, finely sliced
1 garlic clove, finely chopped
30 ml (2 tbsp) sunflower oil
2.5 ml (1/2 tsp) ground turmeric
2 tomatoes, chopped
45 ml (3 tbsp) water
115 g (4 oz) cooked, peeled prawns (optional)
25 g (1 oz) cellophane noodles
1. Use a potato peeler to cut thin strips from the outside of each courgette. Cut them in neat slices. Set the courgettes on one side. Fry the onion and garlic in hot oil; do not allow to brown.
2. Add the turmeric, courgette slices, chopped tomatoes, water and prawns, if using.
3. Put the noodles in a pan and pour over boiling water to cover, leave for a minute and then drain. Cut the noodles in 5 cm (2 in) lengths and add to the vegetables.
4. Cover with a lid and cook in their own steam for 2 - 3 minutes. Toss everything well together. Season with salt to taste and serve while still hot.
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