Chilled Crunchy Cucumber

Chilled Crunchy Cucumber

By Wendy Chan

 

It is easy to imagine cucumber as the “secret ingredient” in an Iron Chef America episode. We know it can be versatile and can be eaten either fresh or cooked. We usually use cucumber whenever we need a nice crunchy texture in a dish, and it is typically sliced, diced, julienned, tossed or mixed with other vegetables in a salad. Cucumbers do not steal the show, as they are “tasteless,” but can be an outstanding supporting cast member in a side dish or even a garnish. In cooked dishes, chunks are sometimes added to braised meat dishes, adding a soft and neutral element to lighten an otherwise greasy number.

 

I have always known cucumbers are cool, but never quite understood how gourmet they can be. Literally, the inner temperature of the cucumber can be twenty degrees cooler than the outside air, so its cool reputation is not without reason. No wonder it is such a great counter-balance for spicy dishes or the ultimate summer favorite.

 

At a famous multiple-unit restaurant called West Lake Spring in Shenzhen, China, one of the outstanding dishes I tasted recently was Cucumbers Hang Chow Style. Few consider cucumber a hero ingredient for a fancy dish that deserves a place as an entrée on the menu. But when this bowl was presented on the ubiquitous lazy Suzan of our private banquet room, there was absolutely no question that cucumber was the star. Interestingly, this dish was so unpretentious, but oh-so-pleasing and oh-so-tasty. Served in between some richer dishes, this was perhaps more effective than a sorbet in cleansing the palate.

 

Biased cut with some fancy peeling, these chunks were beautifully choreographed on a bowl of ice garnished with a pretty orchid. What made this so “Hang Chow” is how it is served—with a small dish of sugar crystals and a special savory sauce. We are first to dip the cucumber in the dark sauce (recipe remains guarded in spite of my prying and coaxing, unfortunately) then gently coat it with some sugar crystals. The end result is a harmonious combination of tastes that tease our senses.

 

While we may not be duplicating that Cucumber a la West Lake dish, it is worth giving cucumber a fresh look – especially during the summer months. It is no longer the plain step sister, but can be the glam Cinderella as well.

 

The key to getting the desired result is to select the right kind of cucumber. Persian cucumbers or the skinny long “little cucumbers” so popular in Taiwan cuisine would be great candidates. They have soft edible seeds and firm crunchy texture. Because these are not waxed, they typically come shrink-wrapped to keep the high water content in. Wash, then peel with a bit of creativity before cutting. Serve with your own dipping sauce, with or even without sugar. The rest will be up to how you like to impress your guests. I was certainly impressed.

 

Cucumber Asian Salad

 

Ingredients:

1 Japanese or English cucumber, peeled and sliced

2 scallions, sliced thin

2 tablespoons soy sauce

1 teaspoon fresh ginger root, grated

1 tablespoon cilantro, chopped

2 teaspoons sesame oil 1 tablespoon rice wine vinegar

1 teaspoon sugar

Salt and pepper

Hot sauce, to taste

 

Toss salad ingredients and garnish with toasted sesame seeds.

 

Recipe source: http://www.recipezaar.com/75231