2 large green cucumbers, peeled and seeded
cup malt vinegar
cloves garlic, sliced
Salt to taste
tablespoons sesame oil
1 medium size onion, finely sliced
teaspoon cooking oil
tablespoons sesame seeds
Cut the green cucumbers lengthways, and
then into strips of finger thickness size before cutting further into 5
cm pieces. Heat up a wok, add the water, vinegar and salt to the boil.
Add the cut cucumber and cook until it is slightly soft and look
transparent. Do not overcook.
wok and drain immediately. Leave aside to cool. Heat the sesame oil and
cooking oil together and fry saute the garlic until golden, remove and
drain. Fry the onion until soft and golden brown. Use and frying pan and
heat it up to toast the sesame seeds. Stir constantly to avoid buring
and toast until golden brown. Put aside on a plate to cool.
When the oil
is cold, add 3 tablespoons of the oil to the cucumber, tossing well. Use
a small serving dish, add the onion, sesame seeds, garlic and toss