I needed to make some pickled vegetables to round out my South East Asian charcuterie board at the last minute. As always, I can count on Mrs Leong’s Best of Singapore Cooking. This cookbook has accompanied me through countless hours in the kitchen. I’ve made only a quarter of the recipe and omitted the shallots. Easy last minute recipe, and a great appetizer to get you ready to dig in!
- 1 lb cucumber, peeled and seeded
- 1/2 Tbsp salt
- Vinegar to boil vegetables
- 2 oz vinegar
- 2 oz water
- 1/2 Tbsp sugar
- Spice paste
- 1/2 oz shallots, thinly sliced
- 1/4 oz garlic, minced
- 1/4 thumb-size ginger, grated
- 1/4 thumb-size tumeric, grated
- 1/4 Tbsp shrimp paste
- 1 oz oil for frying paste
- 4 oz vinegar
- 2 oz water
- Salt and pepper to taste
- 1 tsp toasted sesame seeds
- Cut cucumber into two inch sticks
- Massage 1/2 Tbsp salt into the cucumber sticks and leave overnight in the refrigerator to draw out the water.
- The next day rinse and squeeze the cucumber lightly and pat dry.
- Fry spice paste with oil over medium heat until fragrant. Stir in the cucumber sticks. Transfer to a glass jar and set aside.
- Bring 4 oz vinegar and 2oz water to boil. Add salt and sugar to taste. Cool completely.
- Pour cooled vinegar mixture over cucumber in the glass jar. Sprinkle toasted sesame seeds on top.
- Cover and chill in refrigerator until ready to use.