Tha hnat

Tha hnat

Cucumber pickle

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 telegraph cucumber, peeled, halved and seeded
125ml malt vinegar
1 teaspoon salt
60ml peanut oil
2 tablespoons sesame oil
8 garlic cloves, thinly sliced
1 onion, thinly sliced
or 2 tablespoons dried onion flakes
2 tablespoons sesame seeds, lightly toasted

Method

  1. Cut the cucumbers into thick strips, then cut the strips into 5 cm lengths.
  2. Put the vinegar, salt and 500 ml water in a saucepan and bring to the boil. Add the cucumber and boil just until they look translucent — do not overcook. Drain immediately and leave to cool.
  3. Heat the peanut and sesame oils in a wok or large heavy-based frying pan over medium heat. Add the garlic and cook until pale golden. Remove to a plate. Add the onion and cook until golden. Remove to a plate. When the oil in the pan is cold, dress the cucumbers with 3 tablespoons of the oil, mixing well with the fingers. Put into a small serving dish, add the onion, garlic and sesame seeds, and toss lightly to combine.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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