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Ingredients
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1. 1 pound
zucchini, sliced |
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2. 1
onion, finely sliced |
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3. 1 garlic
clove, finely chopped |
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4. 2 tablespoons
sunflower oil |
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5. 1/2 teaspoon
ground turmeric |
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6. 2 tomatoes,
chopped |
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7. 3
tablespoons water
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8. 14 ounces
cooked, peeled shrimp (optional) |
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9. 1 ounce
cellophane noodles |
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10. salt |
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Any zucchini or member of the squash family can
be used in Oseng Oseng, which is
reminiscent of a similar dish eaten in Malaysia,
whose cuisine has strong links with Indonesia.
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 1.
Use a vegetable peeler
to cut thin strips
from the outside of
each zucchini. Cut the
strips in neat slices.
Set the zucchini on
one side. Fry the
onion and garlic in
hot oil; do not allow
to brown.
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2.
Add the turmeric,
zucchini slices,
chopped tomatoes,
water and
shrimp, if using.
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 3.
Put the noodles in a
pan and pour over
boiling water to
cover, let stand for a
minute and then drain.
Cut the noodles in
2-inch lengths and add
to the vegetables.
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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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