Cucumber Salad Acar Ketimun Recipes

Steps:

• Mix all ingredients together. If you prefer a little heat, you can add slices of hot chili peppers to taste.
• Chill and marinate at least 30 minutes before serving.

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

Steps:

• Combine cucumber pieces with 2 tablespoons of salt.
• Refrigerate for 1 hour.
• Rinse and drain well. Squeeze out any excess moisture.
• Heat peanut oil and saute shallots, garlic and ginger until softened.
• Add almonds, turmeric, sugar and remaining salt. Stir well.
• Add vinegar and water.
• Simmer 10 minutes.
• Pour over cucumbers.
• Mix well.
• Refrigerate for at least 1 hour before serving.