We have a new staple on the menu at our pop up at Silvie, and it’s got a lot of people talking. It doesn’t take the loving prep of our momos – in fact you don’t even need to pick up a knife – but it’s a crowd pleaser, not least for its colourful name.
Smacked cucumbers are the perfect accompaniment to momos or to a curry, especially if you’ve inadvertently heaped on more of Yeshi’s hot chilli than you’d meant.
This delicious, cooling dish is unbelievably moreish. An unexpected result is that you end up drinking down the dressing: a cocktail of soy, vinegar, sesame oil and garlic. The end of the cucumber is never the end of the dish.
So why the smacking? This part relates to the way in which the dish is prepared. A good smash with a rolling pin – but not too hard! – bruises the flesh of the cucumber and loosens its texture, making it easier for the vegetable to absorb the dressing. Smacking also breaks the cucumber into different shapes and bites, giving a unique taste experience in each mouthful.
Not to mention a great way for Chef to let out his frustrations. Let’s face it – if you made thousands of momos every week, you’d need the outlet too.
Come to Silvie and enjoy, or get smacking yourself! Let us know how you get on in the comments, or if you want us to share our recipe, shout loudly (as you smack), and we will!
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