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‘Grill’ the tomato over the stove.
Cut the Cilantro bottoms from the tops and mince the stems/roots, garlic, and ginger.
Season and pound the minced ginger/garlic/cilantro stems mix with salt, sugar, and MSG.
Peel and mince the tomato, then add it and Sriracha Chili Sauce to the bowl and pound.
Peel the cucumbers and cut in half.
‘Smash’ the cucumbers, then cut into 1-2 inch strips.
Purge the cucumbers for 15 minutes.
Drain the excess liquid from the cucumber, and chop up the cilantro, sawtooth coriander, and chilis.
Assemble the salad, squeeze lime juice over it, mix thoroughly and serve on a chilled plate.