Caramelized Onions with Soy Sauce

I have searched long and hard for an Asian-inspired caramelized onion recipe and I’m quite happy with this one. I love to make a batch of these soy sauce caramelized onions. They go with anything — toast, focaccia, sandwiches. These last for a week or so in the fridge so I like to make a big batch and have them handy. A great way to level up a quick lunch or snack on the go.

Caramelized onions served over toast, cream cheese with a dash of pepper and green onions

Caramelized Onions with Soy Sauce

Ingredients

• 2 large onions, halved and sliced into thin rings

• 4 tbsp vegetable oil, for frying

• 1/2 tbsp sugar

• 2 tbsp soy sauce

Instructions

1. In a medium-large pan, heat the vegetable oil over medium-high heat until hot. Add the onions and fry for 2-3 minutes. Lower the heat to medium-low and fry until onions are browned, caramelized, and soft. Around 20-25 minutes. If the onions start to burn, lower the heat.

2. Add the soy sauce, sugar and cook for another 5 minutes. Taste and adjust seasoning if need. Serve warm or store in a container. These last in the fridge for a week or so.

Smashed Cucumber Salad

In Taiwan, one cannot eat at a restaurant without ordering 小菜 “Little Plate” or side dishes. Usually consisting of vegetables, marinated firm tofu, soft boiled peanuts, or black wood ear mushrooms. Little Plate is a part of Taiwanese restaurant culture and something I look forward to every time I eat out. It is also a good way to get your veggie fix as Taiwanese cuisine can be heavy and salads are not really a thing.

This cucumber salad is a 涼拌, which translates into “Cold Toss”. Similar in cooking style compared to a green papaya salad — I would say it is a signature “little plate” in Taiwan. I enjoy making this as an appetizer when friends come over. It’s refreshing yet flavourful. The peanuts make it indulgent, the birds-eye chilli gives it a good kick, and one can not eat too many cucumber dishes in summer weather.

Smashed Cucumber Salad 涼拌小黃瓜

Ingredients

5 mini Japanese or Persian cucumbers (around 350 grams)

2 Tbsp Kosher salt

4 red or green Thai chiles, halved lengthwise keeping stem end intact

2 garlic cloves, minced

½ cup unseasoned rice vinegar

2 Tbsp fish sauce

1 Tbsp sugar

Chopped unsalted or salted roasted peanuts

Instructions

Smash cucumbers with a rolling pin or a wine bottle. Careful not to smash too close to the cutting board now, you want some crunch in them. Tear into 2-inch pieces, place in a medium bowl and season with salt. Let sit for 30 minutes.

In the meantime, add chillies, garlic, vinegar, fish sauce and sugar to a medium bowl. Whisk until the sugar dissolves.

Drain cucumbers, rinse with cold water and squeeze to release salty water. Add to bowl with dressing and toss to combine. Chill in the fridge for an hour and serve topped with peanuts.

These cucumbers will keep in the fridge for 2 or 3 days.

Spicy Cucumber Fans

I will call these quarantine cucumber fans, as a cure for worrying — making something is better. They do take some time to produce and is a great way to add veggies to your meal. If you are looking for a simpler recipe with no cooking — my Smashed Cucumber Salad is a great alternative.

This recipe is adapted from Barbara Troops, author of the China Moon Cookbook. I am savouring the pages of her recipes and cooking notes. There is nothing more lovable and inspiring than a tiny American lady, traveling through China, recreating dishes from different regions, and serving them to people who think Sichuan peppercorn is a complete novelty. Give it a read, the recipes will take time to put together and a trip to the Asian grocery store will be needed. I am loving her Sichuan Peppercorn Salt and Hot Chilli Oil, which I am using liberally in my cooking as of the last two weeks. It is also a cookbook that reinforces my dream of getting a gas stove and a smoking hot wok.

This cucumber dish is not quite a salad, but more an appetizer or little dish (小菜) as we call it in Mandarin. I enjoy making this as a side for dumpling nights or simply have in the fridge to add to a heavier meal. You can chop, smash, slice, the cucumber however you please, I do find the fan a delightful change in appearance and texture. Recipe adapted from China Moon Cookbook.

Spicy Cucumber Fans 麻辣黃瓜條

Ingredients

Ingredients

• 5 Persian or Japanese cucumbers

• 2 tbsp kosher salt

• 2 wooden chopsticks

Aromatics

Aromatics

• 1 1/2 tsp finely julienned fresh ginger

• 1 tbsp minced garlic

• 1/2 tsp dried red chilli flakes

• 1/2 tsp Sichuan peppercorns

Seasoning

Sauce

• 1 tsp soy sauce

• 2 tbsp unseasoned rice vinegar

• 3 tbsp sugar

• 1 tbsp peanut or vegetable oil

• A few drops of sesame or shallot oil

Instructions

Instructions

1. Remove the ends from the cucumbers. Set two chopsticks in a V-shape on the cutting board and pin the cucumber inside the point of the V. Cut the cucumber crosswise at 1/8 inch intervals. The chopsticks prevent the knife from cutting all the way into the cucumber, leaving you with a lovely fan shape.

2. Toss the sliced cucumber with salt and set aside for 30 mins. The salt will soften and drain the cucumber of liquid. Drain the cucumbers, rinse with cold water, squeeze to set aside.

3. Combine the aromatics in a small dish, combines sauce ingredients in a small bowl.

4. Heat a skillet over moderate heat until hot. Add the oil, swirl to cover the bottom, reduce heat to low. When the oil is hot enough to sizzle a bit of garlic, add the aromatics. Stir until fragrant, around 10 seconds. Watching the heat so it foams without browning. The smell should be punchy when you take a whiff.

5. Add the cucumber, toss to combine, then add the sauce. Toss gently to mix and dissolve the sugar. Taste and add more sugar if you’d like. Remove from heat and toss again.

6. Layer the cucumbers, fan side down in a shallow bowl. Scrape the liquids over top. Seal and chill in the fridge for an hour, or overnight. Do not eat this warm! Serve slightly chilled. The cucumbers are good for a few days in the fridge, although they will lose some of that vibrant color.