Smashed Cucumber Salad Recipe - How to Make the World's Most Addictive Cucumber Salad
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Date: 2019-07-25
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Comments and reviews: 9
Cynthia Coney
Watched many many of your videos first time to comment. You were talking about smashing before verses after makes difference in taste. it reminded me of an Asian chef I saw in t. v. say that her mother used to cut the ends off cucumbers then switch sides and rub on the ends at the same time (with opposite end cut piece)and she said it made them not have a bitter taste. It almost sounded like a joke. Wonder if there's anyone out there to substantiate?
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Watched many many of your videos first time to comment. You were talking about smashing before verses after makes difference in taste. it reminded me of an Asian chef I saw in t. v. say that her mother used to cut the ends off cucumbers then switch sides and rub on the ends at the same time (with opposite end cut piece)and she said it made them not have a bitter taste. It almost sounded like a joke. Wonder if there's anyone out there to substantiate?
reply
Francis Lim
Use Lebanese cucumbers or Japanese cucumbers, they are smaller in size, more delicate, crunchier and sweeter. Sometimes, we can find cucumbers in the markets that are undernourished, they are slender with almost no soft middle parts and seeds, they are very good for making smashed cucumbers salads which is a Chinese delicacy.
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Use Lebanese cucumbers or Japanese cucumbers, they are smaller in size, more delicate, crunchier and sweeter. Sometimes, we can find cucumbers in the markets that are undernourished, they are slender with almost no soft middle parts and seeds, they are very good for making smashed cucumbers salads which is a Chinese delicacy.
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John Nickolsen
Chef John Even though I was impressed with your chopstick dexterity, I prefer the more gluttonous I've only got 10 more minutes for lunch tablespoon method. Just shovel right down to the bottom, filling the tablespoon with that liquidy goodness and retrieving it piled high with pieces of cucumber.
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Chef John Even though I was impressed with your chopstick dexterity, I prefer the more gluttonous I've only got 10 more minutes for lunch tablespoon method. Just shovel right down to the bottom, filling the tablespoon with that liquidy goodness and retrieving it piled high with pieces of cucumber.
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Kein Islam Kein Problem
1: what is wrong with ur voice? 2. to avoid having a bitter cucumber just cut off the ends. 3: i still prefer my typical german cucumber salad. sliced and and made with sugar, salt, black pepper, onions, dill, apple vinegar, rape oil. and of course all the juices stay in there.
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1: what is wrong with ur voice? 2. to avoid having a bitter cucumber just cut off the ends. 3: i still prefer my typical german cucumber salad. sliced and and made with sugar, salt, black pepper, onions, dill, apple vinegar, rape oil. and of course all the juices stay in there.
reply
Michiru Sato
in Japan this dish is really popular too and we call it Chinese-style cucumber salad ( I don't know why. We smash the cucumber into small pieces, and we add doubanjiang in the dressing instead of chili flakes. oh maybe that's why we call it chinese-style
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in Japan this dish is really popular too and we call it Chinese-style cucumber salad ( I don't know why. We smash the cucumber into small pieces, and we add doubanjiang in the dressing instead of chili flakes. oh maybe that's why we call it chinese-style
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Atsuko Richards
This recipe is very familiar for me, and I am a Japanese. We usually skip red pepper and stick to more simpler version, though. Nice work, chef John, but please do not poke foods with the chopsticks, for it is regarded as a bad manner in Japan.
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This recipe is very familiar for me, and I am a Japanese. We usually skip red pepper and stick to more simpler version, though. Nice work, chef John, but please do not poke foods with the chopsticks, for it is regarded as a bad manner in Japan.
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Captain Tuko
Hello food wish, Im making this dish with Korean style short ribs, and steamed rice for our Easter bbq, but Im prepping everything the day before(today, but I was wondering, will it still hold its flavor and texture after a night in the fridge?
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Hello food wish, Im making this dish with Korean style short ribs, and steamed rice for our Easter bbq, but Im prepping everything the day before(today, but I was wondering, will it still hold its flavor and texture after a night in the fridge?
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hhmchan
This is an authentic Chinese dish. I first had this (using Japanese cucumbers/Xiao Huang Gua, and minus the chilli) when I was invited to dinner in a Chinese home in Beijing 31 years ago. Easy and tasty summer dish. Brings back good memories.
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This is an authentic Chinese dish. I first had this (using Japanese cucumbers/Xiao Huang Gua, and minus the chilli) when I was invited to dinner in a Chinese home in Beijing 31 years ago. Easy and tasty summer dish. Brings back good memories.
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John Lee Pettimore III
The narrator's voice is horribly distracting and. i can't think of any other way to describe it as constantly speed-changing and hyper pitch-changing. Made it difficult to understand and so I barely made it through the video.
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The narrator's voice is horribly distracting and. i can't think of any other way to describe it as constantly speed-changing and hyper pitch-changing. Made it difficult to understand and so I barely made it through the video.
reply
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