Wednesday, 17 July 2013

Japanese Cucumber Salad

Serving: a side dish for 4 adults

1 Japanese cucumber, cut into bite size

Marinating ingredients:
1/4 tsp salt
Drinking water for rinsing

2~3 tsp sugar
1/4 tsp chopped garlic
1/4 tsp chopped chili
1 tbsp rice vinegar
2 tsp ground roasted peanut
1/4 tsp roasted sesame seeds

1. Wash and pat dry one Japanese cucumber. Cut into bite size and marinate with 1/4 tsp salt. Cover and let them rest for about 15 to 20 minutes. This helps to drain out the excess cucumber juice and make the end products crunchier.

2. When 15 minutes is up, rinse the cucumber with drinking water and drain dry.

3. Add sugar, garlic, chilli and vinegar to the cucumber. Mix well.

4. Add the ground peanut and sesame seeds to the cucumber mixture. Mix well.

5. Cover and store the salad in a glassware. Refrigerate in the fridge for 1/2 an hour before consumption to have a more infused flavour :)

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