And here's the cucumber salad for the Vietnamese Chicken:
1 seedless (English) cucumber
1/4 c sugar
1/2 white vinegar
Red pepper flakes*
Peel alternating strips of rind away from cucumber. Slice in half lengthwise and remove core. Chop cucumber into bite-size pieces.
Mix other ingredients in small saucepan. Heat until sugar is dissolved. Pour over cucumbers. Place in refrigerator until chilled.
*Usually, just a few shakes of pepper is fine, unless you prefer it a bit spicier.
Bon Appetit!
Chef Kathy
And don't forget to check me out at www.ChefPlease.com
skip to main |
skip to sidebar
In addition to my website ChefPlease.com, I thought I'd give you more up to date information about my cooking endeavors for various clients. I'll also be posting recipes and tips that I hope people will find useful. These will be all tried & true (TNT); not just something yanked off the internet. I tend to favor spicy foods, so if you find things too strong for your taste, you can always cut back on the seasonings. Bon Appetit!
Foodie
AddThis
No comments:
Post a Comment