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I chopped these into chunks and added sesame oil, soy sauce, garlic, a splash of rice wine vinegar, a bit of turmeric and a good dash of cayenne. Super simple, SO flavorful. The rice wine vinegar is the perfectly tart acid for this. I may try it with sambal oelek next time, or FBJ just told me about aleppo which could make for a nifty fusion of flavor styles.
So how do you guys prep these things?
I do it Mexican style. Peel them, cut them up, a squeeze of lime, salt, & powdered chile or chamoy on top. Yummm! Gotta love the simple things in life.
my mom pickles them, the way she learned from our japanese family friends.
i usually eat them plain, sliced thinly to freshen up the mouth (and eat some greens) when i'm eating roast pork or duck since it kind of cuts the fat.
i oughtta try your recipe though, k&t. sounds like something good to have on the side with a healthy rice dish (like with fish).
sammiches!
rice wine vinegar, sesame oil and red pepper flake. sometimes i'll add some toasted sesame seeds, too. pretty simple, but so good.
Now I want some cucumbers, but don't have any. That puts me in a bit of a pickle, eh? :pickle:
I only eat cucumbers if they are happy and smiling....
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