Title: Tha Hnat,cucumber Pickle
Categories: Burma Kosher Pickle
Yield: 4 Servings

2	lg	Green cucumbers
1	c	Malt vinegar
2	c	Water
1	ts	Salt
1	c	Peanut oil
2	tb	Sesame oil
8		Cloves garlic, sliced, or
1	ts	Instant minced garlic
1	md	Onion, finely sliced, or
2	tb	Dried onion flakes
2	tb	Sesame seeds

Peel cucumbers, halve lengthways and scoop out seeds. Cut into strips of finger thickness, then cut strips into 5 cm (2 inch) pieces. Bring vinegar, water and salt to the boil, drop in cucumbers and boil just until they look transparent. Do not overcook. Drain immediately and leave to cool. Heat both oils together and fry the garlic until pale golden Drain. Fry the onion until golden brown. Toast the sesame seeds in a dry frying pan, stirring constantly, until they are evenly golden brown. Turn on to a plate to cool. When the oil is cold. dress the cucumbers with 3 tablespoons of the oil, mixing cell with the fingers. Put into a small serving dish, add the onion garlic and sesame seeds, and toss lightly.

Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

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