Epicure - - AT HOME WITH -

Serves 8

Prep time 20 min­utes Cook­ing time 2 hours

spicy chilli oil

• 2 cin­na­mon barks

• 2 star anise

• 2 pcs of gin­ger

• 6 cloves of gar­lic smashed • 2 cups of veg­etable oil

• 4 tbsp chilli flakes

• 2 tsp five-spice pow­der

• 2 tsp of salt

• 3 bay leaves

• 2 tsp Sichuan pep­per­corn

» Pre­pare the spicy chilli oil by cook­ing the spices, gin­ger and gar­lic in veg­etable oil in low heat un­til brown.

» Strain the oil and set aside. » After cool­ing the oil for 15 min­utes, mix it with the rest of the spices us­ing a blender or whisk.


• 2 whole cu­cum­bers

• 6 tbsp of light soy sauce • 4 tbsp of dark vine­gar

• 1 tsp of sugar

• 8 cloves of minced gar­lic • 4 tbsp chilli oil

» To pre­pare the cu­cum­ber salad, slice the cu­cum­bers and re­move seeds. Cut them into 2-inch sticks and smash them with the flat face of a cleaver knife. This will al­low the dress­ing to soak into the cu­cum­ber.

» Pre­pare the dress­ing by mix­ing the rest of the in­gre­di­ents with the chilli oil.

» Pour the dress­ing and mix it well with the cu­cum­ber slices. Mar­i­nate for at least 1 hour be­fore serv­ing.

Spicy cu­cum­ber salad

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