Kylie describes this dish as taking on whole different tones, being slippery, silky, yet still crunchy. It is very refreshing, and wonderfully easy to make.
Fresh from the garden: cucumbers, ginger, garlic
Recipe source: adapted from a recipe by Kylie Kwong in Simple Chinese Cooking
Serves: 6 as a side dish or 24 tastes
|Ingredients:For the salad
For the dressing
What to do:
- Wash the cucumber, then peel and cut in half lengthways. Scoop out the seeds using a teaspoon. Place cut-side down on a chopping board and cut on the diagonal into 1.5cm pieces.
- Place cucumber in a bowl, sprinkle with sugar and salt and mix well. Cover and refrigerate for 30 minutes.
- Meanwhile to make the dressing, peel and finely chop the garlic cloves. Peel and finely dice the ginger to yield 1 tablespoon. Place the garlic, ginger and the rest of the dressing ingredients in a small bowl and stir to combine.
- When the time is up, drain the cucumbers, and using your hands, gently squeeze out excess liquid.
- Place back into the bowl, combine the chilled cucumber with the dressing and toss to incorporate.
- Divide among serving bowls and sprinkle with black pepper. Serve immediately.
Notes: What does the sugar and salt do to the cucumber? Why do we scrape the seeds out? How does it feel the squeeze the cucumber pieces with your hands?