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).


Zue Murphy said...

Vg, I like cucumber salad like this. It is very refreshing.

Kitchen Flavours said...

Wow spicy, sour and tangy....Love the combo of flavours....Yum.

VG said...

Thank Zue and Lubna.

chandni said...

lovely...reminded me of the salad my aunt used to this the same for the raw papaya salad as well? Do u boil the papaya in the vinegar mixture?