Tag Archives: cucumber

Korean Cucumber Salad (Oi Muchim)

A Korean Bapsang recipe

For my Korean Sunday dinner, in addition to my main dishes of japchae and bulgogi, I made several vegetable sides. I am new to Korean food, so I made this very closely to the original recipe. To quote the original recipe, “oi means cucumber, and muchim means mixed with seasonings.” I had not bought Korean cucumbers (aka Japanese or East Asian), but I had some Persian cucumbers meant for a meal that did not happen.

Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim)

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Karl’s Sichuan Pepper Pickles

As I was buying the other vegetables for my stir-fries, I had an urge for pickles. For Chinese meals, the number of dishes you serve is a sign of respect. The greater the number of dishes the greater the respect—but also the greater the guanxi debt that person will owe you. I am making roast pork, a vegetable stir fry, and a mushroom dish for Sunday’s dinner.

Karl’s Sichuan Pepper Pickles

Karl’s Sichuan Pepper Pickles

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Karl’s Chinese Chive Stem and Cucumbers Stir Fry

I was making Asian cabbage rolls and I wanted to serve a vegetable side dish. When I looked at how much Chinese chive stem I had bought, it seemed a bit scant for five people. I had also bought an English cucumber, that I had planned to pickle, but I decided instead to use it to stretch the chive stem.

Karl’s Chinese Chive Stem and Cucumbers Stir Fry

Karl’s Chinese Chive Stem and Cucumbers Stir Fry

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Karl’s Japanese Orange Cucumber Pickles

I made sukiyaki this Sunday for the family dinner. The final simmer takes place on the table and I decided that I should have some pickles on the table for my diners to snack on while they waited for the dish to finish cooking. I made some salt cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ) and some cucumber pickles.

Karl’s Japanese Orange Cucumber Pickles

Karl’s Japanese Orange Cucumber Pickles

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Karl’s Tapas: Chorizo Relleno de Pepino (Chorizo Stuffed Cucumber)

Adapted from a Orce Serrano Hams recipe

I am making a Spanish tapas dinner for this Sunday. This is a tasty and easy tapas. Stuff the sausage into the cucumber and slice it into rings just before serving.

Karl’s Tapas Chorizo Relleno de Pepino (Chorizo Stuffed Cucumber)

Karl’s Tapas
Chorizo Relleno de Pepino
Chorizo Stuffed Cucumber

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Karl’s California Fusion Tomato and Cucumber Salad

When I make shashlik and naan I make a Central Asian salad to go with it. Since I am breaking with the tradition menu for this meal, I do not feel constrained about the ingredients I put in my salad. There is not a lot of the European dill and fennel in Central Asia, but as a Californian I’m going to add it to my salad anyway.

Karl’s California Fusion Tomato and Cucumber Salad

Karl’s California Fusion Tomato
and Cucumber Salad

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Karl’s Bread and Butter Pickles

As some of my readers may have guessed, I really like pickles. Most of my pickles are quick recipes, ready in a day or two—I am an impatient and hungry kind of guy. For this batch, I waited all of four weeks, but they were worth the wait.

Karl’s Bread and Butter Pickles

Karl’s Bread and Butter Pickles

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Karl’s Kashmiri Cucumber Raita

Many Indian dishes tend to be very spicy. Hot food calls for a cooling side dish, a raita, which always contains yogurt. In the West, we are most familiar with cucumber raita, but in India the word covers a wide variety of dishes.

Karl’s Kashmiri Cucumber Raita

Karl’s Kashmiri Cucumber Raita

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Karl’s Cucumber and Jicama Salad

I am having a crowd over tonight. Stitches is in town so the aunties, Pat and Barbara, are in from Fresno overnight. Miriam and Chris decided to come tonight so they could see them too. Having more people to dinner means more food restrictions. Pat does not eat pork or beef and Barbara will not touch tomatoes. Miriam needs soft foods and Chris does not eat starches.

Karl’s Cucumber and Jicama Salad

Karl’s Cucumber and Jicama Salad

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Karl’s Mesclun Salad with Fig Balsamic Dressing

Our garden produced another spectacular cucumber and a few red and yellow tomatoes. I went to the farmer’s market and picked up some mixed baby greens (mesclun).  We are having company this week end, so I did not want to use a bottled dressing. A few weeks ago Jan had bought fig balsamic vinegar at the farmer’s market, a few herbs, some olive oil and garlic and you have a dressing.

Karl’s Mesclun Salad with Fig Balsamic Dressing

Karl’s Mesclun Salad with Fig Balsamic Dressing

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