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Cucumber and yoghurt sambal

Recipe from: 8/9/1990 12:00:00 AM
Ingredients 6
Servings 0


  • 250
    natural yoghurt
  • 1
    English cucumber, grated
  • 30
    fresh mint, chopped
  • 2
  • 1
    small chilli, seeded and chopped
  • 30
    roasted almonds


Line a large sieve with a double layer of kitchen towelling and pour the yoghurt into the sieve. Place over a dish and drain overnight. Use the thick yoghurt which remains once the liquid has drained away. Coarsely grate the cucumber and drain in a sieve. Combine with the yoghurt and remaining ingredients except the almonds. Chill thoroughly. Spoon into a small dish and sprinkle with almonds. Serve with Malay tripe.

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