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  Singaporean Sweet and Sour Cucumber Salad (Tang Chu Huang Gua) Recipe


  • 1 slender cucumber, about 30cm (12in) long

  • 1 teaspoon salt

  • 2 teaspoons sugar

  • 1 tablespoon rice vinegar

  • 1 teaspoon chili oil

  • 1 tablespoon sesame oil

Serves 4


  1. At least 30 minutes before you want to serve, halve the unpeeled cucumber lengthwise. Scrape out the seeds and cut the halves across into thick chunks.

  2. Place the cucumber pieces in a bowl and sprinkle with salt. Mix well and leave for 30 minutes. At the end of this time, add the sugar, vinegar and chili oil. Mix well.

  3. Just before serving, sprinkle with the sesame oil.

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