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Tuesday, September 20, 2016

Chinese Cucumber Salad 拍黄瓜


Our summer has been exceptionally dry this year with very little rain. Weather has been unpredictable too, with occasional forecasts of rain or storm not quite happening. While we love blue skies and sunshine, the grass was getting dry and brown and we were truly hoping for a good downpour. 

Finally it came yesterday, soft gentle rain that kept falling throughout the day. Not only did it rejuvenate the grass, the air now feels cool, fresh and clean.

Cool, fresh and clean....immediately cucumber comes to my mind. Its benefits are numerous - apart from being enjoyed as a health food, it is also used in beauty products like facial cleansers and masks. Eating this will do good for your body as rain does to the earth.

This easy recipe involves gently smashing the cucumber which allows the seasonings to be better integrated. As different types of cucumbers vary in the amount of liquid they contain and release, I find it quite critical that the liquid from cucumber is properly drawn-out initially to avoid dilution of seasonings later.





CHINESE CUCUMBER SALAD
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Ingredients
4 mini cucumbers (or 1 large cucumber)
1/2 tsp salt
1 Tbsp minced garlic
1 Tbsp olive or vegetable oil
1/2 tsp sugar
1 tsp white rice vinegar
1 tsp sesame oil
1/4 tsp chicken broth powder (OR 1/2 tsp soy sauce)

Steps:
1) Slice cucumber into half lengthwise. Place the blade of a cleaver or large flat knife against the cucumber and smash down gently with the other hand. Cut cucumber into bite-size pieces.


2) Mix salt with cucumber and let it rest for 20-30 minutes. Drain cucumber well and discard liquid released.

3) Over medium-low heat, lightly fry minced garlic in olive or vegetable oil till aromatic (about 30-45 sec), before garlic turns brown.

4) Add garlic, oil, sugar, vinegar, sesame oil and chicken broth powder to cucumber and mix well.

5) You may serve immediately or chill in refrigerator for 1-2 hours before eating.

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