recipes:preserves:burmese_cucumber_pickle
Table of Contents
#Burmese Cucumber Pickle
Ingredients
- 2 Large green cucumbers
- 1/2 cup Malt vinegar
- 2 cups Water
- 1 t Salt
- 1/4 t Peanut oil
- 2 T Sesame oil
- 8 cloves garlic, sliced
- 1 Medium onion, finely sliced
- 2 T Sesame seeds
Technique
- Peel the cucumber, halve lengthways and remove the seeds. Cut into strips of finger thickness, then cut strips into 5 cm pieces.
- Bring vinegar, water and salt to the boil, drop in cucumbers and boil just until they look transparent. Do not over cook. Drain immediately and leave to cool.
- Heat both oils together and fry the garlic until pale golden. Drain.
- Fry the onion until golden brown.
- Toast the sesame seeds in a dry frying pan, stirring constantly until they are evenly golden brown. Turn on to a plate to cool.
- When the oil 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.
Tags: vegetarian
Source: http://www.asianonlinerecipes.com/online_recipes/burma/cucumber-pickle.php
recipes/preserves/burmese_cucumber_pickle.txt · Last modified: 2017/12/19 19:42 by admin