Cucumber salad with roasted pili nuts
All three dishes that I prepared for tonight’s dinner were based on Thai recipes. But, for one reason or another, two did not turn out to be authentic Thai dishes. The ingredients for the fish in chili garlic sauce were modified to adapt to what I had in the pantry but it still turned out very well. The original recipe for this cucumber salad called for chopped roasted peanuts but since I still had a pack and a half of roasted pili nuts from the Albay trip, I decided to use them instead.
What’s really great about this salad is its simplicity — simplicity in the preparation and simplicity of ingredients all of which are staples in most kitchens. Unlike Western salads, it contains no oil but relies largely on the natural flavors of the cucumber which is wonderfully enhanced by the pungent and citrusy aromas of the dressing. Pungent? Yes, the dressing contains patis or fish sauce.
Serves 3 to 4.
Ingredients:
3 large cucumbers, peeled
2 finger chilis, seeds removed (see related entry) and thinly sliced
1/4 c. of chopped roasted pili nuts (lightly salted is fine)
1 tbsp. of patis (fish sauce)
2 tbsps. of kalamansi, line or lemon juice
2 tbsps. of brown sugar
Shred the cucumbers. You may thinly slice them vertically then cut thin into thin strips or you may use the shredder commonly used for tender coconuts. Discard the middle part containing the seeds. Place in a bowl. Add the rest of the ingredients and toss to blend well. Serve at once.
Note: Because cucumbers expel water fast once they come in contact with anything salty or acidic, it is best to prepare the salad just before serving.
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This is yummy too using green mango instead of cucumber.
Yep, just like achara but with no cooking required.
Ms. Connie, sa wakas, I have an alternative to the cucumber-with-sugar-vinegar mix. Love cucumber, more so bec. it reportedly regulates the blood pressure.Thanks.
How do you roast pili nuts?
You dry roast it in a pan or in the oven.
RE: roasting pili nuts, what temperature in the oven and for about how long?
Thanks!
Preheated at 375F, about 5 minutes.
Hi connie, I tried the recipe but the damn cucumbers DID expel loads and loads of water–it made the salad a bit slimy. Is there a way to drench out excess water? Cheesecloth? Or a better tip?
Try sprinkling a little salt over them, let sit for a few minutes then gently squeeze out the water. You might lose some of the natural sweetness but you’ll be getting rid of the water too. What I do is to serve immediately and tell everyone to eat fast.
We had our first barbie of the year last Saturday. Parang homage nga sa posts mo:
We had grilled chicken portions and sea bream.
For panulak we had strawberry & pineapple smoothie with blueberry yogurt.
And I made this cucumber salad… kaya lang wala akong coconut shredder. Thin slices na lang.
As I said sa smoothie post mo, ayun walang kumain nang salad kundi ako. Ok lang naman dahil di ako nag-rice
YUM YUM This weekend daw uulan but next time magkaroon ng opportunity, spareribs naman BBQ namin hehe O kaya pork belly…
My turn to drool over your meal LOL!