Cucumber Salad Recipe
(Thanhat)
Burmese Recipes

This salad can also be made with carrots, cauliflower, runner (string) beans or fresh bean sprouts.
 

Ingredients:

2
3 tbsp
1 tsp
6 tbsp
2
8
1/2 tsp
1 tsp
2 tbsp
 

medium cucumbers, peeled, seeded and cut into 7.5 cm/3 inch long strips
vinegar
salt
vegetable oil
medium onions, peeled and sliced
garlic cloves, peeled and sliced
turmeric powder
sugar
sesame seeds

Method:

1. Put the cucumber in a pan with 2 tablespoons of the vinegar and just enough water to cover. Bring to the boiled, then lower the heat and simmer for about 4 minutes until the cucumber becomes transparent. Drain, sprinkle with 1/2 teaspoon salt, then leaves to cool.
    

2. Heat the oil in a frying pan (skillet), add the onions and fry over brisk heat until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper towels. Add the garlic to the pan, fry until golden, then remove and drain.
    

3. Add the turmeric, sugar and remaining salt to the pan, stir, then add half the sesame seeds. Stir-fry for 1 to 2 minutes, remove from the heat and leaves to cool in the pan.
    

4. Stir the remaining vinegar into the mixture in the pan, then add the cucumber and toss well. Drain off the excess oil and vinegar, then pile the cucumber into a pyramid shape on a serving plate. Sprinkle with the onion, garlic and remaining sesame seeds. Serve cold or chilled.

SERVES 4