Delicious no-cook chinese marinated cucumbers. - Narcissism is Necessary

Delicious no-cook chinese marinated cucumbers.

I decided to make this after paying about RM5 for a puny plate of chopped 1/2 a cucumber at a chinese restaurant. Well, with RM5 I could get about 10 quality Japanese cucumbers (kyuri).

I can’t believe people (myself included) are actually paying RM5 for something that doesn’t even need cooking. I’m starting to sound like a major tight fisted housewife….but that’s exactly who I am!

This recipe is entirely my own conception, based on how I like to eat it. The marinade is savoury with just a tad of tartness from the Worcestershire sauce and kick from the chillies. I guess you can use ordinary cucumbers (with the seeds removed) but for best results, do use the Japanese sort as they’re more crunchy.

    Ingredients:

  • 2 tablespoon of sesame oil
  • 1 tablespoon of light soya sauce
  • 1/2 tablespoon of Chinese rice wine
  • 1 teaspoon of Worcestershire sauce
  • 1 red chilli, seeded and finely chopped
  • 1 – 2 Japanese cucumbers, chopped

# – First of all, cut the cucumbers into the shapes you want. By the way, you know how sometimes cucumbers can taste really bitter? There’s this trick that a senior in high school taught me….cut off the end of a cucumber and then rub the surface with it till tiny bubbles form around it, like this….

And you won’t have bitter cucumbers anymore. Honestly, I have no scientific or logical explanation for it, but it works!

# – I soaked the cucumbers in iced water for 10 minutes to crispen them up. Set aside. Honestly I don’t know if this works but psychologically I feel that it does :D So feel free to omit this step.

# – In a bowl, mix the sesame oil, light soya sauce, Chinese rice wine, Worcestershire sauce and chillies.

# – Throw the drained cucumbers into the mixture. Mix. Cover with cling wrap and stick it in the fridge to chill for a minimum of 2 hours. Don’t put in the fridge uncovered as this will dry out the cucumbers.

You could even marinade them in a freezer bag so that all the cucumbers could absorb the marinade more evenly and thoroughly.

# – Serve as an appetiser or even as a vegetable dish of its own to go with rice.

Very tasty, very refreshing and best of all….very accommodating to my purse ;)

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16 Responses to Delicious no-cook chinese marinated cucumbers.

  1. Tien April 8, 2011 at 3:53 pm #

    Very nice, I love cucumbers, very refreshing. My granny taught me that same rubbing trick too :)

    • Kimberlycun April 10, 2011 at 10:36 am #

      the trick does work, doesn’t it? i wonder if it’s psychological haha

  2. Nasi Lemak Lover April 8, 2011 at 5:44 pm #

    my son Lucas love cucumber, he will like this.Thanks for sharing.

    • Suzy Eats April 10, 2011 at 1:51 am #

      so does my son lucas :-)

      • Kimberlycun April 10, 2011 at 10:34 am #

        wow, that is such a cool similarity! lucases who love cucumbers ;) haha

  3. Liz April 8, 2011 at 11:02 pm #

    I love this! So simple but looks so tasty!

    • Kimberlycun April 10, 2011 at 10:37 am #

      thank you! very simple and very easy on the pocket too! :D

  4. Elaine April 9, 2011 at 1:58 pm #

    Mmmm, I love seasoned cucumbers like these too! I make mine but with vinegar, sugar, sesame oil and chillies…sweet sour pickled cucumbers ftw! Yours looks really good too…I will try your rice wine version the next time I make mine.

    • Kimberlycun April 10, 2011 at 10:38 am #

      thanks for the tip! i’m gonna try your version next time ;)

  5. Claire April 9, 2011 at 8:03 pm #

    This looks good… I’m gonna try it. Thanks!

  6. Katerina April 11, 2011 at 4:28 am #

    Now here in Greece starts the cucumber season. This is a very fresh and tasty way to make them. Thanks for sharing it with us!

    • Kimberlycun April 11, 2011 at 9:01 pm #

      thanks for dropping a comment! i absolutely love your blog!

  7. ahsiang April 11, 2011 at 3:36 pm #

    No need to cook one r? Very suitable for me, since I don’t cook, hehehe.

    • Kimberlycun April 11, 2011 at 9:00 pm #

      haha, yeah just need to chop and mix. easy!

Trackbacks/Pingbacks

  1. Five spice peppery pork. | NARCISSISM IS NECESSARY - April 11, 2011

    […] This dish was actually inspired by chinese roast pork belly or “siu yuk”, as locally known. While there’s no crackling or delicious melty lard to boast about, the pork is juicy, peppery and flavourful. Lovely with piping hot rice and some no-cook marinated cucumbers. […]

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