Wednesday, December 7, 2016


source  :
tried  :   zaralovebaking ; (it's like a pickle)...

Ingredients :  (serves :  2-3)

450  gm  cucumber  -  slice thinly as possible  -  round
1/2  tsp  salt
2  tsp  sugar
1  tsp  soy sauce
2 1/2 to 3  tbsp  rice vinegar
1  tsp  sesame oil
1  tsp  chilli oil  +  for garnish
1  Thai chilli pepper or Bird's Eye Chilli
1/2  tsp  sesame seeds  +  for garnish (roasted)

Method :

1.  Slice cucumber as thinly as possible.  Add salt and let sit for 5 minutes or so.

2.  In the meanwhile, slice Bird's Eye Chilli.  Meanwhile, let's prepare the vinagrette; in a bowl add the slice chilli, vinegar, sugar, soy sauce, sesame seed (roasted), chinese red chilli oil (I use chilli flakes mix with a little oil) and sesame seed oil.  Mix until the sugar dissolved completely.

3.  Next squeeze some water from the cucumber, (you don't have to squeeze a lot just slightly) then mix into the vinagrette and combined well.

4.  Transfer to the plate, garnish with roasted sesame seed and chilli oil or chilli flakes in oil. 

5.  Serve at once...

Note  :   If store in a mason jar and keep in the fridge ; it will store up to 1/2 year or more...

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