Thursday, March 31, 2016

Cookbook Countdown #3 : Hot and Sour Cucumber Salad

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here


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Cookbook Countdown #3 : Recipe No. 8 - Hot and Sour Cucumber Salad
from my selected cookbook for this month, My China by Kylie Kwong


I harvested three cucumbers from my garden pot and made this Hot and Sour Cucumber Salad which is really nice. This is similar to a quick pickle. Sour, sweet, salty and crisp, with flavours from the garlic, ginger, spring onions and chillies. I mixed everything and keep covered in the refrigerator for a couple of hours before eating it. Great when eaten cold.



Simple, quick and easy.


Hot and Sour Cucumber Salad
(adapted from "My China", Kylie Kwong)
4 small cucumbers - about 875gm (1 lb 12oz) in total, peeled
1 large green chilli, de-seeded and finely sliced
1 large red chilli, de-seeded and finely sliced
2 spring onions (scallions), trimmed and finely sliced

Dressing :
4 garlic cloves, finely chopped
5cm (2in) piece ginger, finely chopped
1 tablespoon brown sugar
3 tablespoons brown rice vinegar
3 tablespoons light soy sauce
2 teaspoons sesame oil

Cut cucumbers in half lengthways and then into 5mm (1/4 in) slices on the diagonal.
In a bowl, combine cucumber with chillies and spring onion.
To make the dressing, combine ingredients in a small bowl. Spoon dressing over salad, toss gently and serve.


I'm linking this post with Cookbook Countdown hosted by 




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