How to make
1-½ cups (375 mL)PC Jasmine Rice
1/2 cup (125 mL)PC Black Label Sambal Matah Sweet Chili Condiment
1/4 cup (50 mL)Fresh lime juice
1 tbsp (15 mL)PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil
1 tbsp (15 mL)Fish sauce
1 tsp (5 mL)Sodium-reduced soy sauce
1/2 tsp (2 mL)Granulated sugar
8Radishes, thinly sliced
5Green onions, thinly sliced
1 cup (250 mL)Fresh cilantro leaves
2 tbsp (25 mL)Chopped fresh mint
How to make
- Step 1
Combine rice and 2 cups water in large saucepan. Bring to a boil. Stir, cover and simmer on low heat until all water is absorbed, about 11 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with fork. Set aside.
- Step 2
Meanwhile, whisk together sambal matah, lime juice, peperoncini, fish sauce, soy sauce and sugar in large bowl. Set aside.
- Step 3
Trim ends of cucumbers; halve lengthwise and scrape out seeds using small spoon. Arrange, skin side up, on cutting board. Smash lightly several times using bottom of small saucepan or flat side of chef’s knife. Roughly chop into bite-size pieces. Transfer to bowl with sambal mixture; toss to coat. Let stand 10 minutes, stirring occasionally.
- Step 4
Add radishes, green onions, cilantro and mint. Toss to coat. Serve with rice.