Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 2 (about 275 gm) cucumbers
- 2 Tbsp sugar
- ⅛ tsp salt
- 1 Tbsp white vinegar
- 1 tsp light soy sauce
- 1 clove garlic, minced
- 1 red chilli, roughly chopped
- sesame oil, to taste
Method :
- Rinse the cucumbers well. Wipe dry. Use the flat side of a knife to smash the cucumbers. It helps absorb the flavours of seasonings. Cut into sections.
- Put the cucumbers into a deep bowl. Mix with sugar. Leave it for 3 minutes. Mix in salt, white vinegar, light soy sauce, minced garlic, red chilli and sesame oil. Mix thoroughly. Enjoy!
Notes：
- The cucumbers I used were from Asian grocers, quite different from those at supermarkets. These Taiwanese cucumbers are meaty and crispy with less water.
- Different kinds of red chillies have different hot levels. You can leave the red chilli out if you don’t like, or add bird-eye chilli instead if you’re into hottest chillies.
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