I Made Spicy Cucumbers
Recipe #7: Spicy cucumbers with numbing spices
Been a while! Breaking the lull with an old/new recipe previously published on NoliSoli!
Consider me as someone who can live off of salty-tangy pickles and rice and be set for life. This recipe in particular has gotten me through so many lazy days when the thought of cooking alone is exhausting. Having recently gone through major life changes and moving apartments, at times I find myself thinking—do I really have to eat?
Of course, the answer will always probably be yes. Always thankful for sustenance and a warm meal, but I’m especially appreciative of the little bits I can count on. Like a jar of spicy pickled cucumbers that’ll get me through a good few days. I hope this cures your domestic woes too.
SPICY PICKLED CUCUMBERS
(Makes about 2 medium-sized jars)
Feel free to swap out cukes with any vegetable on hand. Nightshade vegetables especially eggplant are excellent for this. Not excited about pickles? Repurpose the sauce as a salad dressing, marinade meat or seafood, spoon over eggs, or a dipping sauce for all fried things.
SOME TUNES TO COOK TO:
Listen to this while making spicy cucumbers.
INGREDIENTS:
½ kilo of Japanese Cucumbers
2 Tbsp toasted sesame seeds
¼ cup soy sauce and
¼ cup rice vinegar
¼ cup sesame oil
2 Tbsp chile flakes
2 Tbsp gochugaru
3 pcs chopped red chili
2 Tbsp raw sugar
3 Tbsp Sichuan peppercorns, toasted
3 cloves garlic
2 inch ginger, julienned into thin strips
INSTRUCTIONS:
Thinly slice your cucumbers on a bias while making sure you don’t slice all the way through. Do this from end to end, flip and slice the same way on the other side while making sure you keep it intact. You want the cucumbers to resemble an accordion.
In a colander, salt your cukes to draw out the moisture. Check back in a few minutes and squeeze out any excess water, you’ll see that you’re left with a pool of green liquid which we don’t want for this recipe
Meanwhile, grind your toasted Sichuan peppercorns in a mortar and pestle until it turns into a powder. Then grate your garlic with a micro plane or a grater. Set aside.
In a saucepan, boil ¼ cup vegetable oil and sesame oil until scalding hot. In a bowl mix together your Sichuan peppercorns, toasted sesame seeds, sugar, garlic, ginger, and chilis. Pour over the boiling hot oil and watch your dry spices sizzle. Stir and let it sit for a few minutes.
Drain your cucumbers and transfer to a mixing bowl. Pour in your vinegar and soy sauce, and your scalding hot chile oil. Keep it in the refrigerator to sit and absorb all the flavors. Chill until ready for serving. I love eating this cold and with a bowl of steaming hot rice and egg yolk mixed in.
NEW NEW: TAKEAWAY POP-UP AT FUTUR:ST VOL.2!
Very pleased to announce Vol. 2 of our Futurist kitchen takeover under Weekend Cooks--its sustaining riposte to yet another lockdown in the time of COVID.
Each ticket comes with 3 courses + dessert: A playful ALL-VEG take on your Filipino favorites, plus utilizing only the best herbs and greens from Future Fresh 🥬🥗
Please support small businesses if you are able! Takeout only from 3PM to 9PM, August 14. Message me or Futurist to book a slot this Saturday. 🙏👋
The world is never gonna be the same again, but I hope that you all have a roof over your head, and a meal to keep you warm and healthy. If you stick around for a minute, maybe this weekly project can morph into something really special.
- Trisha