Korean Side dish-Spicy Cucumber Salad

-
Wanted to eat the cucumber salad so badly but not able to buy from anywhere.
Decided to check out on the internet and found this website - http://crazykoreancooking.com/recipe/seasoned-cucumber-oi-muchim
I tried it with 100% ingredients. It taste good. 
However, I find it a little too salty.
So after a few tries, I have tweaked to only the following ingredients without having to follow exactly the portion of ingredients. I have also excluded the garlic and onions. I guess its about salad dressing to the vegetables. We can change up to our taste.

Main ingredients - Cucumber, or I can add tomato
1 teaspoon of vinegar
1 teaspoon of sugar
1/4 teaspoon of salt
1 teaspoon of Korean Hot Pepper flakes (more for more spicy)
1/2 teaspoon of sesame oil
Sesame seeds (Fried, optional)

Step one, cut the cucumber to your preferred shape
Mix all the ingredients except cucumber in a bowl.
Use a glove, mix the ingredients to the cucumber. Try out one piece.
You can adjust more or less dressing ingredients depending on how many cucumber you use.
Serve.

Thats simple. I usually include it as my main vegetable or side dish.


Comments

Post a Comment

Popular posts from this blog

Coconut fillings for Mee Jiang Kueh / Chinese Pancake

-
Image
One of my favorite filling for Chinese pancake is desiccated coconut fillings. Not those brown coloured ones. I prefer the orange ones. Yes I know brown coloured ones uses gula melaka to make it but I don't like brown desiccated coconut fillings. LOL. 20190519 - Managed to make my own desiccated coconut fillings and taste awesome. So I decided to record this recipe down and share with my friends.   Ingredients : 70 grams red sugar 30 grams white sugar 150 grams water Few leaves of pandan leave. Crush and tie it into a ribbon 250 grams desiccated coconut (packed or fresh) Half teaspoon of salt To make the coconut needs some common sense. We like to have a dense coconut filling and not a dried version that taste like dried pulp. Though the above recipe call for 200 grams of water, if our fire is not properly maintain, we will need more water. Place sugar, water and pandan leaves into a small pot. Boil and ensure the sugar melt before we place the desiccated coconut
Read more

Chinese Watercress Soup

-
Image
Watercress soup A healthy cooling soup for the hot weather. Watercress is good for its cooling properties, while wolfberries (goji berries) is well know for its immunity benefits. Ingredients required (I am cooking for 10 persons) Ingredients A Chicken/pork of your preference (I use frozen 5 frozen drumsticks) Watercress - 3 bunches (3 times of the above picture) Ingredients B Chinese Ham (Optional) - 4 slices (I used the Jing Huo Tui from Taiwan) Garlic (4 big ones) Red dates (24 pcs) Honey Dates (4 pcs) Water - Enough for 10 persons (About 12 rice bowls) Ingredients C  Wolfberries / goji berries -1 tablespoon(added only at the last 5 minutes) Salt to taste There are no scientific way of cooking soup compared with baking.  If you like your soup to taste meaty, you add more meat. For me, we do not like meat. So I just add enough for family members who wants meat and just enough for soup to taste sweet. Chinese Ham - If you are able to get those dark coloured ones, you can pu
Read more

Chinese Spinach with century egg

-
Image
It is Saturday and one of my daughter is having lunch at home before heading out. I will try my best to cook for them so long as my children are at home for lunch or dinner knowing that they will not have enough vegetables intake when dining out. Decided to cook teochew porridge. We have switch to brown rice for quite some time. Decided to cook chinese spinach. I have some left over of duck wings from Taipei. So it ended up as my porridge side dish as well. Simple lunch for 2 person. Our favourite to have plenty of vegetables. Yes, supposed to use century egg. But I have got left over of 3 flavour eggs from my Taipei trip. So decided to use it to cook with the vegetables. 1. Place water to boil in the kwali 2. Boil the stalk for 1 min, then stir in the leaves for another 3 mins. 3. Add the cut eggs. Add salt to taste. 4. Add fried garlic. Serve. Oh usually, I will pre-fried some garlic for daily use. However, garlic prices has increased so much that I decided to try out the rea
Read more