Cucumber Sambal (A Malay Dish)
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- young Cucumbers
- Vinegar or Lemon
- 1 teaspoon Soy
- Cayenne or green chilli
- Salt
- 1 Spring Onion
- Anchovy sauce
Instructions
- Peel your cucumbers.
- Cut off the green, fleshy part, leaving out all the seeds.
- Cut this into thin shreds along with some spring onions.
- Add cayenne or green chilli, a few tablespoonfuls of lemon juice or vinegar, and about a teaspoonful of soy.
- If eaten with fish, add some anchovy sauce.