Chinese Cucumber Salad / Smashed Cucumber Salad

Recipe by:en.christine'srecipes

Notes: Make sure to pick a good fresh and crunchy cucumbers. It'll make a big difference in textures and to chill cucumbers in fridge well before. 

The crisp of cucumbers is balance with saltiness, sweetness and sourness. By smashing the cucumbers it helps to absorb all the flavour of the seasonings more quickly.

Recooked by:@kim_kimberly1509

Ingredients:

2 (275gm) cucumbers

2 tbsps sugar

1/8 tsp salt

1 tbsp white vinegar 

1 tsp light soy sauce

1 clove garlic, minced

1 red chili or bird eyes chili, roughly chopped

Sesame oil, to taste

Method:

Rinse the cucumbers well. Wipe dry. 

Use the flat side of knife to smashed the cucumbers. 

It helps to absorb the flavour of the seasonings. 

Cut into section. 

Put the cucumbers into a deep bowl. 

Mix with sugars. 

Leave it for 3 minutes. 

Mix salt, white vinegar, light soy sauce, minced garlic, chopped chili and sesame oil. 

Mix thoroughly. 

Ready to serve. 

#masakansalad

Fried Chicken & Lemongrass Dumplings

Recipe by:marionskitchen

Recooked by:@kim_kimberly1509

Ingredients same with chicken and lemongrass fillings. 

Method of cooking I change to deep fry instead of boiling wanton. 

I serve with Thai Sweet Chili sauce combine with mayonnaise. 

Chicken & Lemongrass Dumplings

Recipe by:marionskitchen

Recooked by:@kim_kimberly1509

Ingredients:

300g minced chicken I substituted 

1 stalk lemongrass bruised and finely chopped 

1 garlic clove finely grated

3 tbsps chicken stock 

2 tsps fish sauce 

1 tsp corn flour

1/2 tsp sea salt

1/4 tsp sugar

1 added some chopped bunashimeji mushrooms 

40 pcs wanton wrappers

Nuoc Cham Sauce:

3 tbsps fish sauce

2 tbsps white vinegar

3 tbsps sugar

2 tbsps lime juice 

1 long red chili finely chopped

2 garlic clove finely chopped

Method, for Nuoc Cham sauce:

Whisk together the ingredients, set aside until ready to serve. 

Method, for Dumplings fillings:

Combine minced chicken, lemongrass, bunashimeji, chicken stock, fish sauce, corn flour, salt and sugar in a bowl. Mix vigorously until the mixture become sticky. 

Method, to make the dumplings:

Place a heaped teaspoon of fillings into centre of wanton wrapper. 

Moisten the edges with water and fold the wrapper over fillings to enclose. 

Press down on the edges to remove any air bubbles and to seal. 

Place on the tray and repeat remaining wrappers and fillings. 

Dumplings can be frozen at this point (boil them frozen when ready to serve) 

Cook the dumplings in boiling water for 3 ~ 4 minutes or until cooked through. 

Use a slotted spoon to drain them and place them direct into serving bowl. 

Spoon over Nuoc Cham dressing then serve.