These simple pickles can be ready in just a few hours, and are a perfect cold accompaniment to a Chinese meal.
6 Lebanese cucumbers, halved lengthways
2 tbsp salt
½ cup rice vinegar
2 tbsp sugar
1 tsp fish sauce
6 cloves garlic, peeled and bruised
1 dried red chilli, seeds removed and chilli cut into thin rounds
1. In a large bowl, rub the cucumbers with the salt then transfer to a colander and allow to stand for 15 minutes. Rinse well under running water and transfer to a large resealable plastic bag.
2. Combine the vinegar, sugar, fish sauce, garlic, chilli and one cup of water in a small saucepan and heat over moderate heat just until the sugar dissolves and the mixture is warm. Pour the mixture over the cucumbers, squeeze the bag to remove any excess air and seal. Allow to cool to room temperature then refrigerate for between three and 12 hours.
3. To serve, remove the cucumbers from their liquid, drain well, slice thickly on an angle and serve.
This recipe goes with Adam Liaw's pork belly with eggplant and black vinegar.