Stewed Cucumber

By
Sid Khullar
– November 27, 2007Posted in: Columns & Recipes

Stewed Cucumber

Chunks of fresh , simmered in stock, then gently fried using sesame oil, light soy and 5 spice powder results in this succulent treat.



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About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology including research & development, training, sales, marketing and mentoring technology startups. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients.Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in