Chiu Chow Smacked Cucumber Recipes

Steps:

• Put the cucumber on a chopping board and lightly bash it along the length using a rolling pin, or by using your fist to push down on the flat blade of a cleaver - you want to break the flesh a little but not turn it to a pulp. Cut the cucumber in half and scoop out the seeds, then cut the flesh into bite-sized pieces. Sprinkle over about ½ tsp sea salt (you can do this on the chopping board), leave for 10 mins, then rinse well in cold water and drain.
• Mix the garlic, sugar, light soy sauce and rice vinegar with the chilli oil in a serving bowl. Add the cucumber and leave to marinade for 10 mins. Serve with more of the chilli oil on the side, if you like, for those who prefer more spice.

Steps:

• Place the cucumber on a cutting board and whack hard, several times, with the flat of a cleaver blade, so the vegetable splinters and opens up with jagged cracks, then chop it into bite-size pieces.
• Place in a bowl; sprinkle with 1/2 teaspoon salt and leave about 30 minutes.
• When the time is up, drain off the water in the bowl.
• To make Version 1, add the chopped salted chiles, garlic, vinegar, sugar and salt to taste; mix well and leave for a few minutes to let the flavors blend. Just before serving, add the sesame oil and chili oil to taste; toss and serve.
• To make Version 2, add the garlic and vinegar to the cucumber with more salt to taste, mix well and set aside for a few minutes to allow the flavors to penetrate. Heat the oil in a wok over a high flame until smoking. Scatter the chili flakes over the cucumber, then sprinkle the hot oil over, which will sizzle; mix well and serve.

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.