Dish of Cucumber Sambal
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Cucumber Sambal


South Africa   -   Cucumber Sambal
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
3+ hrs
Best		 Brought from Indonesia by the Cape Malay, Sambals are popular side dishes in South Africa, especially with curries.




1
2
2
1
2
1/2
#
oz
cl

T
t
Cucumbers (1)
Shallot
Garlic
Jalapeño
Vinegar, white wine
Sugar
Make   -   (35 min + 2-/2 to 12 hrs chill)
  1. Cut CUCUMBERS into convenient lengths for slicing lengthwise. Slice into sticks about 1/8 inch square, then cut the sticks into about 3/4 inch lengths.
  2. Place Cucumbers in a non-reactive bowl and tumble them with 1 teaspoon Salt. Let them soak for at least 20 minutes, tumbling now and then.
  3. Chop SHALLOT fine. Crush GARLIC and chop fine. Cap and core JALAPEÑO and chop fine. Mix all.
  4. Drain Cucumbers well, but do not rinse. Squeeze out as much water as you can.
  5. Mix together All Items. Refrigerate for at least a couple hours or overnight.
NOTES:

  1. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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