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
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