How to Make South East Asian Ginger Cucumber Salad Asian Cooking Recipe Cuisine

South East Asia Ginger Cucumber Salad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

½ cup rice or white vinegar

One 1-inch piece fresh ginger, peeled and minced or grated

3 tablespoons sugar

1 teaspoon salt

2 large cucumbers, peeled, halved, seeded and sliced

3 tablespoons corn, grapeseed, or other neutral oil

1 onion, sliced

½ teaspoon ground turmeric

2 tablespoons toasted sesame seeds

Directions:

Mix together the vinegar, ginger, sugar, and salt and toss with the cucumbers. Let stand for at least 1 hour (if it's a warm day, and you're going to marinate for more than an hour, refrigerate). Drain off the excess liquid.

Just before serving, put the oil in a skillet and turn the heat to medium; a minute later, add the onion and turmeric. Cook until softened, about 5 minutes. 

Stir this mixture into the cucumbers, garnish with the sesame seeds, and serve.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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