I bet that for those of you that grow your own veggies, you’re probably inundated by cucumbers right now if you’re growing them. That and zucchinis—well, if you’re growing zuchs, you should expect to be inundated!
Cucumbers are lovely to eat when they’re fresh. Crisp, juicy, and so cool when the summer is so hot. Living here in Malaysia, cucumbers are used raw in so many dishes (mostly as garnishes but also as a nice contrast to spicy and heaty foods).
While visiting a friend’s aunt recently, we were invited to stay for dinner (have I already mentioned how hospitable everyone is here?). She served us this cucumber salad and Nate just loved it. It was really delicious, a nice combination of sweet, tart and spicy. I, of course, asked for a recipe. It was such a simple recipe and I couldn’t wait to try it out myself.
The next day, I went off to the market and bought myself two cucumbers, some Thai chili peppers, and a lemon among other vegetables. You know, I didn’t really know how to choose the cucumbers so I let the vendor pick it out for me. He showed me how the two he picked up still had the brown flower hanging off the end to indicate how fresh and young it was. I trusted him and they were very nice.
The reason I say I don’t know how to pick a cucumber is because the variety they have here in Malaysia is very different from that in the US. Over here, the cucumbers are not dark green the way they are in the US (I still remember the first time I picked one at the store in the US and looked for the least green, most fat and smooth one only to cut in open and find that it was very seedy and bitter!). They are light green/yellowish green with speckles of dark green. If anyone has any tips on picking cucumbers, whatever variety they are, please leave a comment!
Anyway, I took these two cucumbers home and halved them lengthwise and then sliced these half moons thinly.
Then I sprinkled sugar and salt on the sliced cucumbers.
Tossed it all together with my hands and then added the sliced Thai bird chilies.
Lastly I squeezed the juice of one lemon on the salad.
At that point, I tossed it with a spoon (never a good idea to use your hands when you’re working with hot peppers—might come back to bite you when you accidently rub your eyes!) and let it sit for an hour in the fridge. At that point, the salad released quite a bit of water. You can choose to drain the water, or just scoop out the cucumber leaving the juices behind. Et voila! A nice, cool salad to enjoy with almost anything Asian with a little spicy zing at the end.
So simple it seems silly to write the recipe down but here it is:
Sweet and Spicy Cucumber Salad
2 medium cucumbers, halved lengthwise then sliced thinly
2 Tbsp sugar
1 Tsp salt
Juice from 1 lemon
2-4 Thai bird chilies, sliced and deseeded.
1. Sprinkle sugar, salt and lemon juice over sliced cucumber.
2. Add chilies.
3. Toss with a spoon till sugar and lemon juice has coated cucumber slices.
4. Set aside for one hour or more in the refrigerator.
5. Serve and enjoy!
Simple, Sweet and Spicy Cucumber Salad
This post was entered into the September 2009 edition of the Think Spice blog event, created by Sunita of Sunita’s World and hosted by Kitchen Chronicles.