Sunday, February 27, 2011

Spicy Cucumber Salad (辣味小黄瓜)






I love these spicy cucumber!  Healthy, tasty and easy to prepare.  Chill them in fridge for 2 to 3 hours before serving.  They are sure to whet your appetite, especially on hot and humid days.



Ingredients:


(A)
2 Japanese cucumber (thinly sliced)
1 tsp sugar
1/4 tsp salt

(B)
2 tbsp chopped spring onion
2 small cloves garlic, minced
1/2 chili, thinly sliced
1 tsp Korean hot paste
1 tbsp black vinegar (浙醋)
1 tbsp shallot oil
1/2 tsp sesame oil
1/2 tsp 扁鱼粉* (or ikan bilis seasoning powder)
Dash of pepper

* Fry the 扁鱼, cool and grind into powder.  Add to soups, meatballs etc.   I usually make about half a small bottle and use it over a month.  Store in fridge.  

(C)
2 tbsp black & white sesame seeds (toasted)


Method:
1) Marinate cucumber by mixing ingredients (A) together for 30 minutes.

2) Squeeze out excess liquid in cucumber.

3) Mix cucumber with ingredients (B), cover and chill in fridge for around 2 hours for cucumbers to absorb the flavours.

4) Mix some toasted sesame seeds with the cucumber just before serving.  Garnish with a little more sesame seeds on top.

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