It was a long time ago that Roy and I were in China. Lately with our glut of cucumbers we reminisce about sitting on wooden crates sipping beer and chowing on some cucumber doused in sesame sauce. This recipe has been a long time coming and I can finally say I think we have it.
Like zucchini’s, cucumbers go mental after it rains. They swell to ridiculous sizes overnight, so picking becomes a daily task. With the weather so warm this week – I know, it reached 38’c again and the humidity was making my eyelids sweat. It is perfect for knocking a few cold beers down and crunching on some cucumber. In the process hopefully gaining some ground (fridge space) back from our glut.
I have reached my bread and butter pickle quota for the year already. Which means it is time to start finding some inventive ways to use cucumbers when we have dozens of them.
Do you have any ideas how to use up some cucumbers? I am done with the pickling it is time to enjoy them fresh, suggestions would be great. Tomorrow I will share with you my favourite drink which involves cucumber.
- 2 cucumbers
- 30 ml (2 tbsp ) tahini
- 40 ml (2½ tbsp) light soy sauce
- 30 ml (2 tbsp) rice-wine vinegar
- 2 cloves garlic, crushed
- 30 ml (2 tbsp) superfine sugar
- 30 ml (2 tbsp) Asian sesame oil
- sesame seeds to garnish
- Lay your cucumbers down on your chopping board and using a large knife or rolling pin, crush the cucumber so it bursts its skin. I like to start at one end of the cucumber and work my way down.
- Then cut the cucumber into batons and lay on to a serving plate.
- To make the sauce place the tahini, soy,rice-wine vinegar, garlic, sugar and sesame oil into a small mixing bowl. Stir to combine removing any lumps. The mixture will be quite dark in appearance at this moment.
- Pour the mixture over the cucumber and garnish with sesame seeds.
- Serve immediately with a cold beer.