Cucumber Sambal recipe
information
This sauce has a piquant flavour and does not have the heat of chillies found in other sambals.
ingredients
Makes 150 ml (1/4 pint) 2/3 cup
1 garlic clove, crushed
5 ml (1 tsp) fennel seeds
10 ml (2 tsp) sugar
2.5 ml (1/2 tsp) salt
2 shallots or 1 small onion, finely sliced
120 ml (4 fl oz) 1/2 cup rice vinegar or white wine vinegar
1/4 cucumber, finely diced
1 garlic clove, crushed
5 ml (1 tsp) fennel seeds
10 ml (2 tsp) sugar
2.5 ml (1/2 tsp) salt
2 shallots or 1 small onion, finely sliced
120 ml (4 fl oz) 1/2 cup rice vinegar or white wine vinegar
1/4 cucumber, finely diced
method
1. Pound together the garlic, fennel seeds, sugar and salt in a mortar with a pestle. Alternatively, grind them together in a food processor.
2. Stir in the shallots or onion, vinegar and cucumber and set aside for at least 6 hours to allow the flavours to combine.
2. Stir in the shallots or onion, vinegar and cucumber and set aside for at least 6 hours to allow the flavours to combine.
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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.
