Cucumber Dipping Sauce Recipes

CUCUMBER DIP

Steps:

• In a medium bowl, mix sour cream, mayonnaise, onion, parsley, dill weed, Beau Monde ™ seasoning, seasoning salt and pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving. Enjoy!

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Simply place the chunks of fish, the coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt in a food processor and blend till you have a finely minced texture - don't blend it to a fine purée, though, as this is not so good. Transfer to a mixing bowl. Next take dessertspoons of the mixture and form them into balls, squeezing the mixture together. Then place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1½ inches (4 cm) in diameter. You should get 16 in all. When all the fish cakes are ready, put them on to a plate, cover with clingfilm and leave them in the fridge for a couple of hours to firm up. Meanwhile, make the sauce. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

CUCUMBER DIPPING SAUCE

Steps:

• Stir together yogurt, sour cream, lemon juice, garlic, salt, and cucumber. Sauce can be refrigerated, covered, up to 1 day.

GARLIC CUCUMBER DIP

Steps:

• Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture. , Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. If desired, drizzle with additional oil and sprinkle with additional dill. Serve with pita wedges.

CUCUMBER DIPPING SAUCE

Steps:

• In a saucepan over medium high heat; bring water to a boil.
• Remove from heat; stir in vinegar, sugar and salt; stirring until the sugar dissolves.
• Add chili pepper.

TZATZIKI CUCUMBER DIPPING SAUCE

Steps:

• Line a sieve with a double thickness of dampened cheesecloth.
• Spoon in yogurt and set the sieve over a bowl.
• Refrigerate for two to three hours or until yogurt is about half its volume, nicely thick and creamy.
• Shred or cut cucumber into julienne strips.
• Place in a colander in sink or over a bowl, sprinkle generously with salt, mix well and let drain for at least 30 minutes to an hour.
• Rinse and gently pat dry.
• In a mortor and pestal muddle the garlic into a bit salt.
• Add to the thickened yogurt, cucumber, lemon juice, olive oil, and if desired, the pepper and mint.
• Mix well.
• Serve or refrigerate for a day or two so flavors mingle.
• Stir again before serving and sprinkle with additional minced mint leaves if desired.

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Place the fish fillets in the freezer to chill while you make the dipping sauce.
• In a small saucepan, combine the vinegar, water and sugar and heat to boiling, stirring until the sugar dissolves. Remove from the heat and set aside. Once the mixture has cooled to room temperature add the cucumber, shallot, garlic and ginger. Season to taste with salt, transfer to a serving bowl and refrigerate until ready to serve.
• Remove the fish fillets from the freezer and cut them into chunks. Place them in the work bowl of a food processor fitted with a metal blade. Add the curry paste, egg, cornstarch, fish sauce, sugar, green beans, cilantro, basil and kaffir lime leaves. Process until the mixture becomes a thick paste. It will be quite sticky.
• Lay a sheet of wax paper on the counter and using wet hands, form the mixture into balls about 1-1/2 inches in diameter. Spray the back of a spatula with nonstick cooking spray and use it to gently flatten each ball to a thickness of about 3/8-inch.
• Heat 1/4-inch of vegetable oil in a large pan over medium-high heat. Carefully add 1/2 of the fish cakes to the hot oil and fry until golden brown and cooked through, 2 to 3 minutes per side.
• Drain on paper towels and serve with the Cucumber Dipping Sauce and, if desired, some Thai Sweet Chili Sauce.

BOB MARLEY'S REGGAE: JERK MARINATED CHICKEN BREAST SKEWERS, CHARGRILLED AND SERVED WITH CREAMY CUCUMBER DIPPING SAUCE AND YUCCA FRIES

Steps:

• For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve.
• Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender.

CUCUMBER DIPPING SAUCE

Steps:

• Put the rice vinegar and sugar into a saucepan and heat gently until the sugar has dissolved. Boil for 2 minutes, until syrupy. Allow to cool.
• Stir the finely cut cucumber and carrot into the vinegar with 2 tablespoons of sweet chilli dipping sauce.

THAI FISHCAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• To make the curry paste, Place all the ingredients into a food processor and blitz to a paste. You can use the paste straight away or store in a jar in the fridge for up to 3 weeks.
• For the dipping sauce, put the water, vinegar and sugar into a pan and place over a medium heat, bring to the boil. Stir until the sugar had dissolved, remove from the heat and allow to cool.
• When cool add the garlic, cucumber, shallots and ginger. Mix together then pour into a serving bowl.
• Put 2 tbsp of curry paste, egg and fish into a food processor and pulse until smooth. Place the fish mixture into a bowl and mix in the fish sauce, sugar, cornflour, lime leaves, coriander and green beans.
• Mould the mixture into fish cakes (approx 7.5cm/3in in diameter) with floured hands, you should be able to make 6-8.
• Half fill a deep heavy based pan with the oil, test the oil is ready by dropping in a breadcrumb - it is ready when it sizzles and turns brown. Add the fishcakes in batches and fry for 3-4 minutes until crisp and golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• To serve, place the watercress on a large serving plate and top with the fishcakes. Serve the dipping sauce alongside. Enjoy!

SOUR CREAM, CUCUMBER AND DILL DIP

Steps:

• Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

HOW TO COOK LECHON KAWALI WITH CUCUMBER-VINEGAR SAUCE

Steps:

• Wash and drain the pork belly slab. Remove hairs in the skin by using a shaving razor or sharp knife.
• Fill the large pot with water just enough to cover the meat. Bring to a boil then add in lemon grass, garlic, black peppercorns, salt and bay leaves.
• Put the pork belly slab into the pot and let it boil in medium heat for 1 to 1 & 1/2 hours or until the pork is tender.
• Remove from pot and drain in a colander. Set aside and let it cool down.
• Poke the skin with a fork and brush with vinegar then let it dry. Rub with fine salt the skin and the entire surface of the pork.
• Heat cooking oil in a pot deep enough to fry the pork belly slab. Fry the pork until golden brown then remove from oil and drain in a colander. Let it cool for 10 minutes.
• Then heat the oil again and re-fry the pork belly until golden brown and the skin is crispy.
• Remove from oil and let it cool. Then slice the lechon kawali and serve with cucumber-vinegar dipping sauce.
• To make the dipping sauce: Combine all the ingredients in a bowl and stir until the sugar is dissolved.