We’re officially moved in! We spent most of yesterday emptying our pod and maneuvering and ‘Tetris’ing our leather couch through a labyrinth of garages, elevators, and other suspiciously small openings (thanks Jake!). By the end, we were covered in a sticky sheen of sweat and dust but feeling quite accomplished.
Today for lunch, I turned to a recipe that is both deliciously simple and sure to help you stay cool during the summer. I fondly recall having it with a bowl of hot porridge in the morning during childhood. You can also serve it as an appetizer/mezze before a meal.
Cold Crushed Cucumber
- English cucumber 1, refrigerated
- Garlic 2 cloves, minced
- Salt 1 tsp
- Sugar 1.5 tsp
- Rice vinegar 1 tbsp
- Sesame oil 1 tbsp
- Sambal Oelek 1 tbsp
- Slice cucumber in half lengthwise. Slice into pieces 2′ in length and 1/4′ in width. Take the flat part of your knife and gently smash the cucumber pieces until some seeds separate and the skin breaks.
- Place cucumber slices in bowl. Add salt and sugar and toss well. Let sit for 10-15 minutes in the refrigerator as the cucumbers will begin to leak water. Drain the water from the bowl, retaining the seasoned cucumber.
- In same bowl, add minced garlic, rice vinegar, sesame oil, and sambal oelek. Toss well, coating the cucumber slices in the mixture.
- Transfer to serving dish and enjoy.
I like using English cucumber for this dish for a few reasons. I find that it is often times crunchier. The skin is also less bitter so you don’t have to peel them which saves time.