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December 13, 2017

Ming-Cheau Lin cooks on RSG

Posted on January 25, 2012 by in rsg

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Thinking of butterfingers bring visions of eating freshly cooked mealies with butter running down my fingers so when I read about this blog called Butterfingers, the last thing on my mind was Taiwanese food, but I was pleasantly surprised. The name Butterfingers had very little to do with buttery fingers, but if you want to read more about this interesting blog name, visit Butterfingers.
The Chinese have just celebrated their New Year and because Ming had not spent this festive occasion with  her family for the last couple of years, she decided to get other Cape Town bloggers to all celebrate with her and if you want to read more about this event, you can do so here!

I asked Ming to share a typical Taiwanese recipe with our RSG listeners and she assured me this recipe for Taiwanese Cucumber Salad is the real deal and is traditionally served as an appetizer.
Taiwanese cucumber salad consists of slices of lightly pickled cucumbers, usually served cold. It also has a dash of chili, tasting both sweet and savory. The fresh, crisp taste and texture is ideal for summer. The translation is literally “little cucumber”, but if you said it at any Taiwanese restaurant, they’ll know exactly what you’re talking about.

Taiwanese Cucumber Salad


serves 4

Ingredients:
1 English cucumber (refrigerated)
3 cloves of garlic
1 tsp salt
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp white sugar
3 tbsp thick soy sauce
2 chillies
Method:
Slice the cucumber in half and de-seed the center (the majority of a cucumber’s water content is in the center, once it’s taken out, the rest of the cucumber will remain crisp).
Slice the cucumber into chunky pieces of 1cm and refrigerate.
Press the garlic with the side of a knife.
Separately; mix the salt, rice vinegar, sesame oil, sugar and thick soy sauce together until the sugar melts.
Chop the chillies into small pieces.
Add the chillies and garlic into the sauce.
Toss the cucumber pieces with the sauce.

Suggestions:
This dish is more of an appetiser or starter and should only be made right before serving to maintain the crunchiness of the cucumber.

If you have a craving for Peking Duck, but do not know that correct way to make it, visit Butterfingers, she has a photo tutorial.

This recipe will  feature tomorrow morning on RSG .
Tune into 100-104 FM at 9am or listen online.
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