This dish can be prepared much less than 75 minutes. I usually set aside no more than 15 minutes after mixing ingredients. Using any kind of mechanical slicing tool other than hand knife may shorten the preparation time. It is better to use Japanese cucumber or English cucumber to make this Naing Kuk (Cold Soup) or Oee Neng-che (Cucumber Cold Soup). Japanese cucumber and English cucumber have mild taste, almost no seeds and soft skins - you do not need to peel off the skins. I usually add some ice cubes in the Oee Naing Kuk (Oee Neng-che) before serving, because I rather love to eat when it is icy cold. It is very healthy and tasty side dish during hot summer days. I am so glad to see this recipe.