So I’m trying a new thing, hoping to help bring a little piece of our journey back to you all. The most imporant part of the journey, and probably the most frequent asked question: WHAT DO WE EAT? Well, contrary to most World Race horror stories, my squad has been blessed with some tasty cuisine along our adventure so far. I’ve decided to start a list of recipes that will be missed as we travel around the world. This will give anyone who wants to try a little taste of life on the other side of the globe, a window into our journey and a great place for me to keep recipes to cook when I get back to the State! There’s more to Asian food than Pei Wei.
So here’s my first addition!
Spicy Pickled Cucumbers
Serves 4
Ingredients
4 to 5 kirby cucumbers
1 teaspoon salt, plus more if needed
2 tablespoons rice wine vinegar
2 teaspoons chili sauce, plus more if needed
1 teaspoon sugar
1 teaspoon sesame oil
Optional:
Peanuts to taste
1/2 medium-sized carrot, very thinly sliced
Instructions
Slice the cucumbers in half length-wise, then quarter them to end up with long wedges. Scoop or slice out the seeds, then slice each wedge into thin strips (about 1/4? to 1/2? wide and 2? long, thin and short enough to pick up with chopsticks). Toss the cucumbers in salt and let stand for 20 to 30 minutes.
In a small bowl, mix together the rice wine vinegar, chili sauce, salt, sugar, and sesame oil. (Add in peanuts and blend in a mixer for a more full taste-my favorite!)
Drain the excess water from the cucumbers. Coat with the chili-vinegar mixture. (Mix in the carrot slices.) Taste, and season with more salt and or/chili sauce if desired.
Serve right away, or let the cucumbers sit for at least 1 hour at in the fridge (or overnight) to absorb the flavors. Serve cold or at room temperature. Enjoy!
