- 5-6 mini cucumbers, thick sliced
- 1-4 cloves garlic, minced
- 1/2 cup maggi or soy sauce
- 1/2 cup sugar
- 1/3 cup rice vinegar
1. Clean and slice the cucumbers into 1 cm thick.
2. On medium heat, cook garlic, maggi, sugar and rice vinegar until boil.
3. Add cucumbers and cook for 3 mins.
4. Store in air tight mason jar at refrigerator for at least 3 days, then ready to eat.
note: it's very delicious with plain congee.
