FIRE-CRUSHED CUCUMBER SALAD

FIRE-CRUSHED CUCUMBER SALAD

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To make the chili oil (can be made days ahead and kept in fridge):  Combine vegetable oil, chili flakes, sesame seeds, star anise, by leaf, ground cumin, ground coriander and curry powder in a small pot and set over medium-low heat.  Bring to a simmer (the oil should be gently bubbling) and fry for about 3 min, until the chili flakes have turned darker in color.  Turn off the heat, then stir in ground sichuan peppercorn, soy sauce and grated garlic all at once.  The residual heat should keep the oil bubbling for another 10 ~ 20 seconds.  Let sit for at least 2 hours or overnight before using.

To make the sesame and coconut dressing(can be made days ahead and kept in fridge):  I recommend using a jar/grinder-attachment of your blender for this task (or using a Mason jar for the same effect).  If your blender doesn’t come with a jar/grinder-attachment, or unable to be attached to a Mason jar, I would recommend doubling the recipe (so there’s enough volume) in order to achieve a smooth puree inside a regular blender.

If you are using un-toasted sesame seeds, toast them in a skillet over medium heat, stirring constantly until they are slightly but evenly browned.  If you are using toasted sesame seeds, warm them in a skillet over medium heat just to bring back the aroma.  Then add the toasted sesame seeds, coconut milk, smooth peanut butter, balsamic vinegar and salt inside the blender/grinder-attachment.  Add 1/3 cup of water first and blend until the mixture is smoothly pureed.  Add a little more water if the consistency is too thick to be blended.  Transfer to a container and keep in the fridge until needed.

To assemble the salad:  Add enough vegetable oil in a small pot (the smaller the pot, the less oil you need) until it reaches 1/2″ deep.  Add 2 tbsp of minced ginger and 2 tbsp of minced garlic (or shaved), give it a stir so they are not sticking together, then set over medium heat.  Once the oil has come to a bubble, fry for approx 5 min, stirring constantly, until the ginger and garlic turns light brown.  They will continue to darken after removed from oil, and any dark then a medium-brown will be bitter.  Drain immediately through a fine sieve and lightly season with salt.  Set aside.

Trim off the ends of the cucumber and smash/crush it with the side of your knife so they are broken apart.  Remove any watery seeds if any, then cut into segments.  Mix the cucumbers with 1 tsp of salt and 1 tsp of sugar, then let sit for 20 min to extract water.  After which, rinse them off of any excess salt, then squeeze hard to rid of excess liquid and transfer to a mixing bowl.  Add 1 clove of minced garlic, toasted sesame oil, chopped pickled jalapeño, and 2 tbsp of sesame/coconut dressing to generously coat, and 1/2 tbsp of chili paste or more to your liking.  Mix evenly and transfer to a serving dish.

Sprinkle the fried ginger/garlic chips over the top then drizzle with more chili oil.  Add a few fennel fronds or cilantro just to be pretty, and serve immediately.