SMACKED CUCUMBERS

Mention this snack to any member of my family and they will immediately begin talking about my grandmother’s version.I don’t want to start sounding like one of those chefs who harps on about how their grandparents farmed their own chickens and cows and churned their own butter，which inspired them to become a chef blah，blah，blah…But credit needs to be given in this one instance，as my grandmother’s version of these pickled cucumbers was better than mine，perhaps because she had the spare time and patience to allow it to ferment in her refrigerator for weeks on end.It is the perfect snack to accompany a bowl of instant noodles.Did I just admit that？Chefs have terrible eating habits，and instant noodles are my after-work snack of choice.

Serves 4

INGREDIENTS

1 cucumber

180ml Chinese red vinegar

120ml light soy sauce

3 teaspoons sugar

1tablespoon chilli oil

1 teaspoon sesame oil

1 teaspoon chilli flakes

1.Cut the cucumber into 7cm×5mm batons.

2.Mix all the remaining ingredients together in a non-reactive bowl for the marinade.

3.Add the cucumbers to the marinade and mix well to coat，then leave to marinate for 15 minutes before serving.

CHEF’S TIP

If the cucumber will be left to marinate for longer than an hour before serving，lightly sprinkle salt over it and leave for 30 minutes before rinsing under cold water and then placing in the marinade.This will stop it from over-swelling and becoming mushy.

hancheng

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