John Myers
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Spicy Cucumber Pieces À La Hong Kong 2
The perfect spicy cucumber pieces à la hong kong 2 recipe with a picture and simple step-by-step instructions.
To taste:
- 30 g Carrot, in julienne threads
- 1 small Chilli, red
- 1 tbsp Vinegar essence, 25%
- 1 tbsp Vinegar, dark, mild, Chinese, alternatively balsamic vinegar
- 1 tbsp Lime juice, fresh
- 120 g Coconut water
- 5 tbsp Sugar, whiter
- 8 g Salt
- 1 tsp Aji-No_Moto
- Salt
- Sugar, whiter
- Rice vinegar, white, more Chinese, milder
- Lime juice
To garnish:
- Dill, fresher
- Flowers and leaves
The cucumber:
- Wash the cucumber, cap both ends, peel and halve lengthways and remove any grains. Halve the halves lengthways again. Cut diagonally into approx. 5 mm thick slices.
Carrot and chilli:
- Wash the carrot, cap both ends, peel and cut into thin threads. Wash the chilli and cut it crosswise into fine rings.
Mix:
- Put together with the remaining ingredients in a larger bowl, mix well and season to taste. Let it steep for at least 3 – 4 hours, mixing every now and then.
Last actions:
- Season again with salt, sugar, rice vinegar and lime juice. Do not remove the vinegar, salt and water broth. Keeps covered in the refrigerator for approx. 2 – 3 weeks.
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