This vegetable dish comes from Nonya Flavours (A Complete Guide to Penang Straits Chinese Cooking). I was very attracted to the vibrant colors. Besides, Stir-Fried Cucumber in Vinegar sounds interesting.
It is a little bit like acar (pickled vegetables) but not quiet. The vegetables are stir fried in a sweet sour gravy mix and served immediately.
I quiet like this dish as it is light and the sweet sourish taste is quiet appetizing. However, I should adjust the flavors of the gravy mix to make it be more intense and thicker because the cucumbers released quiet a bit of water and diluted the gravy.
I like the way the cucumbers are peeled alternately to create a nice pattern. I cooked this dish more than a month ago and forgot all about it until I saw Kimmy's version. Thanks for the reminder, Kimmy!
Char Swee (Stir Fried Cucumber in Vinegar)
Recipe source : Nonya Flavours (page 92)
Ingredients :
- 200g medium-sized prawns
- 2 tsp sugar
- 200g (1 medium sized) cucumber
- 80g (1 big) onion
- 20g (1) red chili
- 15g (1) green chili
- 60g (1 small) carrot
- 2 tsp oil
- 3 cloves garlic minced
Gravy (Mix together)
- 100ml water
- 2 tbsp vinegar
- 1 tsp Chinese plum sauce
- 1 tsp cornflour
-1 tbsp sugar
- 1/2 tsp salt
- 1/8 tsp pepper
Method :
1. Shell prawns, retaining the shells. Season with sugar and leave to marinate while preparing the rest of the ingredients but rinse off the sugar before cooking.
2. Run a peeler along the length of the cucumber and leave some space in between each peel to retain some skin for color variety.
3. Split the cucumber into two long halves . Use a spoon to scoop out the core, and slice diagonally to 0.5cm thickness.
4. Cut the onion into 6 segments.
5. Split the chilli into two halves, remove seeds and slice diagonally.
6. Peel carrot, halve it and slice diagonally.
7. Heat oil in wok and saute garlic until fragrant.
8. Add the prawns and stir fry until prawns are.cooked
9. Add cucumber and carrots and stir fry for a minute before pouring in the gravy ingredients. Stir until gravy thicken and boils.
10. Toss in onions and red and green chillies. Stir fry to mix well.
11. Adjust seasoning to taste before dishing out.
2. Run a peeler along the length of the cucumber and leave some space in between each peel to retain some skin for color variety.
3. Split the cucumber into two long halves . Use a spoon to scoop out the core, and slice diagonally to 0.5cm thickness.
4. Cut the onion into 6 segments.
5. Split the chilli into two halves, remove seeds and slice diagonally.
6. Peel carrot, halve it and slice diagonally.
7. Heat oil in wok and saute garlic until fragrant.
8. Add the prawns and stir fry until prawns are.cooked
9. Add cucumber and carrots and stir fry for a minute before pouring in the gravy ingredients. Stir until gravy thicken and boils.
10. Toss in onions and red and green chillies. Stir fry to mix well.
11. Adjust seasoning to taste before dishing out.
Sure looks good. Very colourful...
ReplyDeleteThat's what made me attempt the recipe, the lovely colours!
DeleteVery appetizing.
ReplyDeleteThanks, Mel! It is very good especially with sambal belachan.
Deleteit's also a very good and effective idea of peeling cucumbers!
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Yes, Ola it makes the cucumber pieces look pretty :)
DeleteHi Phong Hong, you are right, the gravy can be more intense if you are using more of the other ingredients. BTW friend, Nyonyas' will slice the cucumber thinner with a half slit in the centre. Nyonyas are very skillful in cutting most of the ingredients in their cooking esp. Stir Fry Jicama, hehehe!. My late grandma is a Nyonya and if we don't cut the ingredients properly, she would say 'Aiyoh, so chor lor or ah nei chor'.
ReplyDeleteKimmy, ya lah I should have sliced it thinner and I forgot about the half slit hah! hah! Very true, the Nonyas are very skillful and meticulous. Everything done to perfection. I think I will fail their test hee..hee...
DeleteThis is interesting, looks appetising! I was wondering what is char, now i know, it's char as in fry, right?
ReplyDeleteThat's right, char is fry :)
DeleteSweet and Sour, plus crunchy cucumber, must be very refreshing!
ReplyDeleteSonia, it is very refreshing. Very nice to go with sambal belachan.
DeleteLove this colorful crunchy dish. I can image the refreshing flavours in it. First time here at ur site & lovely recipes. Happy to follow you.
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Thank you for your visit! Will come over soon!
DeleteSounds like an easy and appetizing dish. Got big prawns also, I like!
ReplyDeleteYen, this is a nice simple dish. I think you will like it.
Deletemula mula tengok ingatkan acar.Nampak sungguh sedap dan meriah dengan kombinasi warna yang menarik.
ReplyDeleteCM, cubalah. Sedap tau kalau makan dengan sambak belachan.
Deletei have taste this dish before, but is stir-fry with pork slices, and it is also good taste.
ReplyDeletexing hui, next time I want to try with pork slices. Will taste even better I think.
DeleteLooks refreshing alright...good for diet:D
ReplyDeleteJeannie, ya lah this is diet food. Can eat more!
DeleteSuch beautiful colours! Love this dish which is chock full of veggies to go with the prawns.
ReplyDeleteMich, I love the simple refreshing taste!
Deleteyeah, saw that too in kimmy's blog..my cincai version has no plum sauce, next time i will put that in to try.
ReplyDeleteLena, you must try with plum sauce. It give a very nice sweet and sour taste. I also like to put plum sauce into my kerabu.
DeletePH, this is definitely a good alternative to the usual oyster sauce blanched veg dish. Must make this one day, a nice dose of crushed peanuts and sesame seeds would make it even more acar like yea!
ReplyDeleteEsther, that's an idea! I'll keep in mind the crushed peanuts and sesame seeds the next time I cook this dish.
DeleteThis is a delicious and healthy dish. I will cook this often. Thanks Phong Hong.
ReplyDeleteHi butterfingers! This dish is quite colorful and tastes quite good.
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