Cold Cucumber Soup - Naing Kuk Recipe


Ingredients

2 medium cucumbers
2 tbsp light soy sauce
1 1/2 tbsp white vinegar
1 tbsp chopped green onions
1/2 tsp sugar
1/2 tsp chili powder
1 1/2 tsp sesame oil
5 cup chicken stock
2 tsp white sesame seeds


Directions

Peel the cucumbers and slice very thinly. Place in a dish and add
the soy sauce, vinegar, green onions, sugar, chili powder and sesame
oil. Set aside for 1 hour, then add the chicken stock.

Toast the sesame seeds in a small pan over medium heat until they turn
golden and begin to pop, then grind finely.

Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve
at room temperature or slightly chilled.

Typed by Syd Bigger.


Servings: 4 servings

 

 

Cold Cucumber Soup - Naing Kuk Recipe brought to you by Recipe Ideas


Categories: Cucumber; Soup; Vegetable


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In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the East, including spices such as coriander, parsley, and rosemary. These new foods and spices created an increase in cookery books, many of which are now in academic collections.

During the succeeding few hundred years, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and as a result chefs and their recipes were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and recording the recipes that were being prepared for the better households.

Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books.

And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on this recipe site.

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We hope you enjoy this Cold Cucumber Soup Naing Kuk recipe.

 


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