| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Condiment, Ceideburg 2 | 1 | Servings | |
INGREDIENTS
| 1 | Cucumber | |
| 1/2 | ts | Salt |
| 1 | tb | (1 1/4 T) soya sauce |
| 1 | tb | (1 1/4 T) wine vinegar |
| 1 | tb | (1 1/4 T) caster (superfine) sugar |
| 2 | ts | Sesame oil |
INSTRUCTIONS
Did some rummaging around in my cookbooks and came up with the following. This first one sounds like it's on the track of the cucumber pickles you had at the Chinese place, though these are diced, not sliced and call for sesame oil rather than seeds. Peel the cucumber and cut into small dice. Sprinkle with remaining ingredients and leave for 5 minutes before serving. Make sure sugar has dissolved before serving. The Gourmet's Guide to Chinese Cooking, Ann Body. 1974, Octopus Books Limited, 59 Grosvenor Street, London W1. ISBN 7064 0153 0. Produced by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong Kong. Posted by Stephen Ceideberg; May 19 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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