Ingredients
- 2 large cucumbers
- 10 kyat tha of small fish
- about 10 fresh green chilies
- a little sugar
- 2 limes
- a little coriander leaves
- a little Vietnamese coriander (rau ram) leaves
- salt to taste
Method
First, wash the small fish thoroughly, add a little seasoning, mix well, and boil with just enough water to cover them. Once the fish is cooked, remove the flesh and strain the remaining liquid through a sieve.
Grate the cucumber using a fine grater, and if possible, sprinkle a little ice powder over it. Lightly roast or fry the fresh green chilies, then pound them together with garlic.
Slice the Vietnamese coriander (rau ram) and coriander leaves thinly.
In a mixing bowl, squeeze the water out of the cucumber and add it in, together with the shredded fish and its liquid, the pounded chili mixture, and the thinly sliced coriander leaves. Add salt, seasoning powder, and squeeze in lime juice, then mix well until evenly combined.
This sweet, tangy, and fragrant Laputta cucumber salad is great to eat with rice, and can also be enjoyed as a light snack when you're bored.
Credit: Cooking Recipes
