Smacked Cucumber
[拍黄瓜]
A popular dish in many parts of East Asia, and a staple in its native China, Pai Huang Gua, or as it’s sometimes known, ‘Smacked Cucumber’ salad, consists of cucumber pieces dressed in a marinade of soy sauce, rice or black vinegar, garlic, sesame oil, and in some provinces, chillies and Sichuan peppercorns.
The name ‘Smacked’, refers to the technique which is often used to prepare the dish, wherein the flat edge of a cleaver blade (or a rolling pin) is used to smash the cucumber into rough pieces.
According to records, cucumbers were first introduced to China around 100 B.C. (during the Han Dynasty), via the vast network of trade routes which would later become collectively known as the Silk Road. It was along these routes, and later, also via sea, that for hundreds of years, vegetables, fruits, grains, and seasonings — along with the techniques for cooking them — passed between groups and communities, to be absorbed and transformed into local specialties.
Said to have originated at the southern foot of Qomolangma Mountain (Mount Everest), in what is now Nepal, cucumbers became a popular ingredient upon their arrival in China, where they were bestowed with the moniker, Hu Gua, meaning ‘foreign melon’, which would later evolve to, Huang Gua, (yellow melon) a name that is still commonly used today.
In Traditional Chinese Medicine, cucumbers are known for their ability to clear heat, and to aid the elimination of toxins, whilst vinegar is said to promote warm energy (yang) and has long been used as a detoxifier, digestive aid, and treatment for inflammation, due to its anti-bacterial, antifungal and antiviral properties.
Our simple version retains the traditional flavour profile and is a perfect vibrant addition to a variety of rice or noodle-based dishes (Dan Dan Noodles). For a more delicate finish, we have chosen to thinly slice rather than smash the cucumbers.
Serves 2-4 (as a side)Ingredients
1 large cucumber, thinly sliced with a mandolin
2 red Birdseye chillis, thinly sliced
2 cloves of garlic, minced
140ml of rice vinegar
90ml of tamari (we prefer using this as it’s not as salty as soy sauce)
2 tbsp of toasted sesame oil
Instructions
Start by prepping your cucumber. If you don’t have a mandolin you can cut or 'smash' your cucumber into 2-3 cm chunks, but note that the larger the pieces of cucumber, the longer it will take for the cucumber to take on the flavours of the marinade.
Combine all of the rest of the ingredients in a mixing bowl. Add your cucumber, mix well and set aside for a couple of hours. Alternatively, you can marinate them in the fridge for up to 24 hours.
To serve, drain the cucumber pieces slightly and save any excess marinade for a delicious dipping sauce!
Words Poppy Mist / Illustrations © Diogo Rodrigues