Sunday, April 30, 2006

Cucumber Salad

The original recipe of the cucumber salad actually came from one of my ex-colleagues. This is a very simple and quick dish that requires no cooking.


L-R: minced meat omelet, cucumber salad and sambal sotong


The original recipe of this cucumber salad is as follow;
Ingredients:
- salt
- pepper
- sesame oil
- sugar
- ajinomoto

Method:
1. Slice cucumber.
2. Season with some salt, leave for a while for the water to come out, around 5-10 minutes.
3. Drain the water from the cucumber.
4. Add sugar, pepper, and sesame oil. Mix well

I have made some changes to the recipe to accommodate my taste.

Ingredients:
- salt
- pepper
- sesame oil
- sugar
- parsley
- zucchini

Method:
1. Slice zucchini and chop parsley until fine.
2. Place zucchini in a container and add salt. Close lid and shake well. Let to rest for 15 minutes.
3. Add parsley, pepper and a few teaspoon of sesame oil for taste and fragrant. Close container lid and shake well.
4. Ready for serving.

I have used zucchini to replace the cucumber. This is because the seeds of the cucumber produced a lot of water when salted. You can also remove the seed area of the cucumber if you are using cucumber.

Since only having zucchini\cucumber is a little plain, I add the parsley for more testure and flavor. You can also try adding diced fresh raw button mushrooms, tomatoes, and capsicum.

Also see (from left to right in the picture above) minced meat omelet, cucumber salad and sambal cincalok sotong. And pandan rice.

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