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Smacked cucumber in garlicky sauce (Suan ni pai huang gua) from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

  • cucumbers
  • garlic
  • caster sugar
  • chilli oil
  • Chinkiang vinegar
  • light soy sauce

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Notes about this recipe

  • Dannausc on May 06, 2018

    I made a double recipe and used 1 T. Sesame chili oil and 2 T. Vegetable oil because I thought it would be too spicy with that much chili oil. It was really easy and good. Next time I might try it was the suggested amount of chili oil.

  • Yildiz100 on November 25, 2016

    This did not work for me. I used the online recipe, and I actually wonder if it contains an error. I thought it was way too sweet.

  • rionafaith on October 15, 2016

    Delicious. I had a pretty big cucumber so I doubled the sauce, and I'm glad -- it's a great combination of flavors and two of us easily split the double portion. (The BF loved and even drank the residual sauce after all the cucumbers were gone.) I omitted the optional sichuan pepper as I didn't have any, but there was still a great tingling spiciness from the homemade chili oil (made according to the recipe in the book). Will definitely make again, and I can't wait to try the other variations as well!

  • urmami on August 22, 2016

    Damn, is this good. We like it on the drier side so usually use just 1 T chili oil or add more cucumber, but the flavor is phenomenal and the dressing is a beloved staple in our home.

  • krista_jo on April 10, 2015

    This is an easy staple (if you have chilli oil on hand). We make it weekly. I always rinse off the salt and then drain the cucumber or pat it dry before dressing.

  • adrienneyoung on April 06, 2014

    Yum!

  • Barb_N on March 26, 2014

    Side dish for red braised pork and rice, eggplant and pork belly in the rice cooker (fan wu cai style). Firstly, it's great to take your aggressions out on a cucumber on a weeknight in the name of culinary excellence. And who would complain about a marinade of soy, chinese vinegar, chili paste (or oil) and minced garlic? I rinsed and squeezed the cucumber, adding to the distressed effect of smacking- it helped with the absorbtion of the sauce. Despite all the violence, this is an easy quick tasty recipe.

  • Breadcrumbs on March 06, 2013

    p. 34 I’ve been craving this since I first purchased the book and the recipe didn’t disappoint. I’ll note that I tasted the cucumber after draining and I did think it was a little too salty for my taste so I decided to rinse it given that the sauce has soy. I thought this was fresh and delicious. I didn’t make my own chili oil and will rectify that the next time around. It was a little too hot for mr bc as is. (I’d say “yay, more for me” but that’s not very nice, is it? Even if it was true!! Photos here: http://chowhound.chow.com/topics/892279#7937690

  • Delys77 on March 05, 2013

    Pg. 34 Very interesting flavour with strong notes of chilli and soy. I would definitely repeat but I would pat some of the salt off the cucumber before dressing and skip the peppercorns. Very nice in small quantitities but doesn't keep well.

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