If you have someone Chinese in your family, you will no doubt have been overfed at some sort of New Year celebration. This is our version of Christmas.
For Chinese New Year meals, I usually play the part of mum's sous chef and get to contribute a few small dishes to the main meal. This year, my contribution was a spicy pickled cucumber.
I learned this recipe from a new friend last year and it has been part of my menu whenever we have braised pork, dumplings, BBQs and any dish that requires a nice fresh component.
What I love about this recipe is that it is so quick to make and impressive to look at. In fact, I love this recipe so much that it has replaced my very own.
|Laoganma Spicy Chili Sauce and Chinkiang Vinegar|
The secret to this great tasting pickle is some Laoganma Spicy Chili Sauce and Chinkian Vinegar. The Vinegar is a type of black rice vinegar from Jiangsu Province in China and tastes like a more earthy version of balsamic vinegar.
Laoganma is probably one of the most well known spicy chili sauces in China and is my favourite addition to dumpling sauces, noodles and stirfry dishes. It is a fragrant blend of chilis, soy beans and other goodies ready made for your meals (note: I am not being sponsored by them or anything, I am just a major fan girl).
|Step 3: adding all the ingredients|
One Hour Spicy Pickled Cucumber
(Adapted from a family recipe)
1 telegraph cucumber
2 Tablespoons Chinkiang vinegar
3 Tablespoons light soy sauce (I prefer Pearl River Bridge brand)
2 teaspoons white sugar
1 Tablespoon Laoganma spicy chili sauce
1. Thinly slice the cucumber on the diagonal, 2/3 way through.
2. Turn the cucumber over and thinly slice 1/2 way through.
3. Place the cucumber into a seal-able tupperware container and add the remaining ingredients.
4. Close the lid and shake vigorously.
5. Place container in the fridge for 1 hour, removing halfway through to shake again.
6. Prior to serving, cut the cucumber right through with a pair of food scissors to separate it into bite size pieces.