Bashed Cucumber
A recipe by Guo Yue
This is a delicate, refreshing tou-pan (starter) dish that will change your impression of cucumber forever! Using a traditional technique that is fun and liberating, the fragrance of the cucumber is released into the air like an exquisite perfume. It is best accompanied by a glass of Chinese rice wine; or a cold Sauvignon, if you prefer.
Ingredients
1 cucumber
1 garlic bulb
Sea Salt
Sesame Seed Oil
Dark Rice Vinegar
Light Soy Sauce
Method
First, wash the cucumber, keeping the skin on, and position it centrally on a wooden chopping board. Using a big wooden rolling pin, prepare your energy (as you do in a tai chi class) and then bring the rolling pin down on to the cucumber, with controlled force – imagine you are in Crouching Tiger, Hidden Dragon!
You may not believe me yet, but your kitchen will be filled with the fresh green aroma of the cucumber. Now chop or break it by hand into small pieces – you don’t have to be too precise. Then crush and finely chop four or five cloves of peeled garlic, scattering this over the cucumber on a nice plate.
Sprinkle sea salt and leave for about twenty minutes. When you are ready to serve, with a glass of cold white wine or rice wine, drizzle on a little golden sesame seed oil, dark rice vinegar and light soy sauce. This is a fresh, healthy, delicious starter. You will feel that you have met cucumber properly for the first time!
© Guo Yue
From BBC Radio4 The Food Programme
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A recipe by Guo Yue
This is a delicate, refreshing tou-pan (starter) dish that will change your impression of cucumber forever! Using a traditional technique that is fun and liberating, the fragrance of the cucumber is released into the air like an exquisite perfume. It is best accompanied by a glass of Chinese rice wine; or a cold Sauvignon, if you prefer.
Ingredients
1 cucumber
1 garlic bulb
Sea Salt
Sesame Seed Oil
Dark Rice Vinegar
Light Soy Sauce
Method
First, wash the cucumber, keeping the skin on, and position it centrally on a wooden chopping board. Using a big wooden rolling pin, prepare your energy (as you do in a tai chi class) and then bring the rolling pin down on to the cucumber, with controlled force – imagine you are in Crouching Tiger, Hidden Dragon!
You may not believe me yet, but your kitchen will be filled with the fresh green aroma of the cucumber. Now chop or break it by hand into small pieces – you don’t have to be too precise. Then crush and finely chop four or five cloves of peeled garlic, scattering this over the cucumber on a nice plate.
Sprinkle sea salt and leave for about twenty minutes. When you are ready to serve, with a glass of cold white wine or rice wine, drizzle on a little golden sesame seed oil, dark rice vinegar and light soy sauce. This is a fresh, healthy, delicious starter. You will feel that you have met cucumber properly for the first time!
© Guo Yue
From BBC Radio4 The Food Programme
My kids make enough mess without me adding to it! :hehe:
