1 large cucumber
600 ml (1 pt) water
juice of 1/2 lemon
5 g (1 tsp) salt
60 ml (4 tbsp) peanut oil
15 ml (1 tbsp) sesame oil
3 cloves garlic, peeled and finely sliced
1 medium onion, peeled, finely sliced and dried on kitchen paper
10 - 20 g (1 - 2 tbsp) roasted sesame seeds
600 ml (1 pt) water
juice of 1/2 lemon
5 g (1 tsp) salt
60 ml (4 tbsp) peanut oil
15 ml (1 tbsp) sesame oil
3 cloves garlic, peeled and finely sliced
1 medium onion, peeled, finely sliced and dried on kitchen paper
10 - 20 g (1 - 2 tbsp) roasted sesame seeds
method
1. Peel the cucumber, cut it in half and scoop out the seeds. Cut into even-sized chunks.
2. Put the water into a pan (stainless steel or enamel if possible) and add the lemon and salt. Bring to the boil then lightly cook the cucumber pieces in this, but take care not to overcook. Drain and leave to cool.
3. Heat the oils and fry the garlic, then lift out the pieces and fry the onion until crisp; lift out and drain. Reserve the oil and when cool pour over the cucumber. Toss well, then mix with the garlic, onion and sesame seeds.
4. Serve with curries.
2. Put the water into a pan (stainless steel or enamel if possible) and add the lemon and salt. Bring to the boil then lightly cook the cucumber pieces in this, but take care not to overcook. Drain and leave to cool.
3. Heat the oils and fry the garlic, then lift out the pieces and fry the onion until crisp; lift out and drain. Reserve the oil and when cool pour over the cucumber. Toss well, then mix with the garlic, onion and sesame seeds.
4. Serve with curries.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
