Saturday, April 25, 2009

Cucumber Relish

I love this sauce to dip anything in. It keeps extremely well in the fridge and afterwards I spoon it over some lettuce, coriander and chicken to create a light scrumptious asian salad.
1 cup coconut vinegar or white vinegar
1 cup white sugar
1 good splash of fish sauce
1 large cucumber
4 small red chilis, deseeded and finely chopped
1/2 of roasted, unsalted peanuts crushed or finely chopped. (you will probably have to buy unsalted peanuts and roast and crush them yourself)
1/3 cup chopped coriander (cilantro), including stems
Combine the vinegar, sugar and salt in a small saucepan over medium heat. Bring to boil, stirring occasionally, cook for one minute at a gentle boil. Remove from heat and cool to room temperature.
While sauce is cooling. Peel and slice cucumber in half lengthways. get a small spoon and scoop out the seeds. Slice very thinly so that you get "moon shaped" cucumber slices.
Place the cucumber, chilis, peanuts and coriander in bowl. Pour over cooled dressing and toss gently.
Place in fridge and chill until use.

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