Wednesday, 6 May 2009
A simple salad that accompanies most Malay, Peranakan and Indian (in Malaysia, anyway) meals. Make a few hours before serving so the chillies and vinegar are infused into the cucumber. Always serve cold.
2 tbsp sugar
1 tsp salt
1/3 cup hot boiled water
2 to 3 tbsp white vinegar
3 to 4 shallots – finely sliced (quarter and finely sliced red onions if you can’t find shallots or if they are too expensive – they can get up to $15.00 a kg here!)
1 large red chilli – deseed and sliced (I used 2 medium cayenne chillies but I left the seeds in for a bit of oomph!)
1 to 2 cucumbers – peeled, seeds removed, quartered and sliced thickly
Dissolve the salt and sugar in the hot water. Add in the vinegar.
Place all other ingredients in a glass serving bowl. Toss well to evenly distribute.
Pour the sugar/salt/vinegar mixture over the top. Refrigerate until ready to serve (preferably for an hour or two).