CUCUMBER, a crispy fresh fruit, is not only a complement to dishes, but also an inseparable part of Indonesia’s culinary richness. From the highlands to the coast, cucumbers are present in various dishes, providing a distinctive freshness.
Cucumber Cultivation in Indonesia
Indonesia, with its tropical climate, is an ideal place for cucumber cultivation. Cucumbers thrive in various regions, with various cultivation techniques, ranging from traditional to modern methods. In Bali, for example, cucumbers are often planted in rice fields after the rice harvest, taking advantage of soil fertility and water availability.
Variety of Cucumber
Cucumbers have high flexibility in their daily use in Indonesia. Here are some examples:
Rujak: Cucumber is one of the main ingredients in rujak or fruit salad, a fresh dish combining various fruits with spicy brown sugar sauce. In Bali, rujak is often served with a distinctive sweet-sour tamarind sauce. Alternatively, the sauce can be made from palm sugar, tamarind, salt and chili.
Lalapan: In Java and Sunda, cucumber is often served as lalapan, which is a fresh vegetable eaten raw with chili sauce. The freshness of cucumber is perfect for neutralizing the spicy taste of chili sauce. In this lalapan, white steamed rice is commonly served with fried chicken, fried catfish and fried sea fish.
Acar: Cucumber is also processed into acar or pickle, which is a vegetable pickled with vinegar and sugar. Cucumber pickle is often served as a complement to fried rice, soto or other soup dishes.
Fish Head Soup: In some coastal cuisines, cucumber is added to the serving of fish head soup providing freshness and a crunchy texture. This combination creates a delicious and refreshing dish.
Garnish–Cucumber is a popular garnish used in various cuisines due to its refreshing taste, vibrant green color, and crisp texture. It adds an appealing visual contrast to dishes while enhancing their freshness. Thinly sliced cucumbers are commonly used to decorate salads, sushi, sandwiches, and cold platters, while carved cucumber flowers or spirals elevate fine dining presentations.
Cucumber can also be cut into small cubes or ribbons to garnish cocktails and seafood dishes. Besides its aesthetic appeal, cucumber provides a mild, cooling flavor that balances rich or spicy foods, making it a versatile and practical garnish choice.
In addition, several tourist attractions offer agrotourism experiences, where visitors can learn about cucumber cultivation and harvest them directly from the garden.
Cucumbers, with their freshness and versatility, are proof of Indonesia’s culinary richness. From cultivation to various consumptions, cucumbers provide their own charm for culinary connoisseurs and tourists. (*)
