CUCUMBER SAMBAL (2 cups)

1 teaspoon sugar

1 tablespoon soy sauce

1 small yellow onion, chopped

2 garlic cloves, minced

1 shallot, finely chopped

1 serrano chile, seeds and ribs removed, finely chopped

one 2 inch piece of ginger, peeled and grated

juice of 1 lime

1 mint sprig, leaves only, chopped

1 cucumber, peeled, seeded and thinly sliced

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1.   Combine the sugar, soy sauce, onion, garlic, shallot, chili, ginger, lime juice and mint in a large bowl and mix well.  Add the cucumber and toss well.  Cover and let sit at room temperature for 1 hour before serving.

2.  Store in a tightly covered container in the refrigerator for up to 4 days.

from Marcus Samuelson, The Soul of New Cuisine