MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Cold Cucumber
  Categories: Chinese, Condiment, Ceideburg 2
       Yield: 1 servings
  
       1    Cucumber
     1/2 ts Salt
       1 tb (1 1/4 T) soya sauce
       1 tb (1 1/4 T) wine vinegar
       1 tb (1 1/4 T) caster
            -(superfine) sugar
       2 ts Sesame oil
  
   Did some rummaging around in my cookbooks and came up with the
   following. This first one sounds like it’s on the track of the
   cucumber pickles you had at the Chinese place, though these are
   diced, not sliced and call for sesame oil rather than seeds.
   
   Peel the cucumber and cut into small dice.  Sprinkle with remaining
   ingredients and leave for 5 minutes before serving.  Make sure sugar
   has dissolved before serving.
   
   The Gourmet’s Guide to Chinese Cooking, Ann Body.  1974, Octopus Books
   Limited, 59 Grosvenor Street, London W1.  ISBN 7064 0153 0.  Produced
   by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong
   Kong.
   
   Posted by Stephen Ceideberg; May 19 1992.
  
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