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This salad can also be made with carrots,
cauliflower, runner (string) beans or fresh bean
sprouts.
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Ingredients: |
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2
3 tbsp
1 tsp
6 tbsp
2
8
1/2 tsp
1 tsp
2 tbsp
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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 |
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Method:
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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.
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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.
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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.
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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 |
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