When I came across this recipe from Asian Food Network (afn) quite a while ago, I tell myself that I would like to give this recipe a try-out. First and foremost, I love Japanese cucumbers which is crunchy and doesn't have the big seeds like the normal local cucumbers; and secondly, I love pickled cucumbers very much.
Since I am baking chicken for dinner, and at the same time wondering what greens to put as the sides; then this chilled cucumbers came straight to my mind. I miss out taking a photo of the chilled cucumbers on it's own, so again I am sharing a photo of it plated together with the baked chicken.
Ingredients:
1 Japanese cucumber
Salt
Marinade: (mix together in a bowl)
3 tbsp. rice vinegar
1 tbsp. Shaoxing Wine
1 tbsp. honey
1/2 tbsp. sesame oil
2 tbsp. Thai Sweet Chili Sauce (my homemade) to obtain the recipe click here
1/2 tsp. salt
Methods:
- Wash, trim and cut cucumbers into 1/2 inch thick pieces.
- Sprinkle salt onto cucumbers and toss well to coat, allow to sit in room temperature for 20 minutes.
- Rinse cucumbers and pat dry. Place cucumbers in a zip-lock bag. Pour marinade over, seal and gently shake to mix.
- Lay bag on it's sides and place in the fridge to marinate for at least 4 hours.
- To serve: taste and adjust seasonings with salt and Thai sweet chili sauce. Arrange on platter and drizzle additional marinade over the cucumbers. Serve cold.
Notes:
The recipe didn't state the amount of each marinade ingredients used. So, I just mix based according to my taste preferences. I don't have mirin, so I replace it with rice vinegar.
This recipe is adapted from 'Asian Food Network' with slight amendments to suit my taste buds and cooking preference.
No comments:
Post a Comment