John Myers
Ingredients for 4 servings:
- 1 m.-large cucumber(s)
- 2 tsp salt
- 4 small onions, red
- 2 m.-sized garlic cloves, fresh
- 10 g ginger, fresh or frozen
- 3 small green chilies (cabe rawit hijau)
- ½ pepper, red
- 5 tsp sugar, white
- 1 tbsp honey
- 4 tbsp rice wine vinegar, mild, Chinese
- e.g. Dill, fresh
- n. B. flowers and leaves
Instructions
Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes
a popular mild-spicy side dish for Szechuan-style dishes
Wash the cucumber, cut off both ends, peel, halve lengthwise, and remove the seeds. Cut the halves diagonally into approximately 8 mm thick pieces. Place the pieces in a bowl with the salt, mix well, and let stand at room temperature for 2 to 3 hours, stirring occasionally. Cut off both ends of the onions and garlic, peel, and thinly slice. Wash the chilies, using 2 of them whole. Cut one chili crosswise into fine rings, leaving the seeds and discarding the stem. Wash the chilies, remove the stems, split lengthwise, and open them up, removing the seeds and the bright red membranes, and cut half of them crosswise into fine strips. Drain the salted water through a sieve. Drain the cucumber pieces well. Return to the bowl, add the sugar, honey, vinegar, and the remaining ingredients, and mix well. Marinate for at least 5 hours before use. Garnish as a side dish and serve ice-cold. Note: In the Szechuan region, there are only two levels of spiciness for food: hot and very hot. And many dishes are otherwise well-seasoned, with a tendency toward counterpoint. In this case, it’s ginger.
Facebook Comments