Chiu Chow Smacked Cucumber Recipes
CHIU CHOW SMACKED CUCUMBER
Enjoy this spicy smacked cucumber with steak, if you like, or as an appetiser. 'Smacking' the cucumber allows the marinade to be absorbed into the flesh
Provided by Katie Hiscock
Categories Side dish, Snack
Time 10m
Number Of Ingredients 6
Steps:
- Put the cucumber on a chopping board and lightly bash it along the length using a rolling pin, or by using your fist to push down on the flat blade of a cleaver - you want to break the flesh a little but not turn it to a pulp. Cut the cucumber in half and scoop out the seeds, then cut the flesh into bite-sized pieces. Sprinkle over about ½ tsp sea salt (you can do this on the chopping board), leave for 10 mins, then rinse well in cold water and drain.
- Mix the garlic, sugar, light soy sauce and rice vinegar with the chilli oil in a serving bowl. Add the cucumber and leave to marinade for 10 mins. Serve with more of the chilli oil on the side, if you like, for those who prefer more spice.
Nutrition Facts : Calories 36 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
SMACKED CUCUMBERS
A common appetizer in the Hunan province of China, smacked cucumbers got their name because of the way you whack the cucumbers with the flat of a cleaver blade to encourage them to absorb the flavors of the dressing. From the Revolutionary Chinese Cookbook.
Provided by FLKeysJen
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the cucumber on a cutting board and whack hard, several times, with the flat of a cleaver blade, so the vegetable splinters and opens up with jagged cracks, then chop it into bite-size pieces.
- Place in a bowl; sprinkle with 1/2 teaspoon salt and leave about 30 minutes.
- When the time is up, drain off the water in the bowl.
- To make Version 1, add the chopped salted chiles, garlic, vinegar, sugar and salt to taste; mix well and leave for a few minutes to let the flavors blend. Just before serving, add the sesame oil and chili oil to taste; toss and serve.
- To make Version 2, add the garlic and vinegar to the cucumber with more salt to taste, mix well and set aside for a few minutes to allow the flavors to penetrate. Heat the oil in a wok over a high flame until smoking. Scatter the chili flakes over the cucumber, then sprinkle the hot oil over, which will sizzle; mix well and serve.
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