Cucumber Salad with Sweet and Sour Thai Chili Dressing

I've just installed Picasa 3 and found that it's collage feature has improved a lot since the last version (Picasa 2), it's simply amazing! With this I can post images which in unconventional ways, particularly refering to blogger.com's limited image features. =p

Anyway, done with the images and on with the dish, I tried another wild mix last night and the results were quite good, I thought that the flavour could be stronger, either by adding more sweetness or more of the sesame oil flavour, I'll definitely give it another try to enhance the flavours, but for now, I think it is quite presentable, at least my housemates like it. =)

Ingredients
1kg of fresh cucumber (thinly sliced using a skin peeler knife, soaked in cold water)
25g of seaweeds (soaked and rinsed thoroughly)
1 carrot (finely chopped)
2 stems celery (finely chopped, salted and leave aside)
3 cloves garlic (finely chopped)
3 tbsp sesame seeds (lightly toasted)
2 tbsp vegetable oil
2 tbsp sesame oil
2 tbsp sesame oil
1 tbsp sugar
Salt and Pepper to taste
1 tbsp lemon juice
generous amount of Thai chili sauce

1) Alright, it is nothing close to hard at all, when you are done preparing the cucumber, carrot and celery and toasted the sesame seeds, it is just a matter of mixing up the stuff.

2) On a heated dry wok, lightly toast the seaweed, add sugar and pepper to eliminate the fishy-smell. Add oil, stir in garlic and stir fry for a couple of minutes until fragrant. Stir in carrots and stir fry for another 3 minutes.

3) Turn to low heat, add celery and mix well, add salt and pepper to taste, followed by sesame oil and lemon juice. Done.

4) Set cucumber strips on plate, top with mixed ingredients, splash Thai sweet chili sauce generously on top, sprinkle with toasted sesame seeds, mix well before serving warm or cold.

Tags: Cucumber, Thai Chili, Salad