This recipe is cool as a cucumber |

NO KID HUNGRY

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Recipe of the Month
with
Diego Ng & Alex Kuk

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Diego Ng & Alex Kuk started their journey in the hospitality industry
at FIU's Chaplin school of Hospitality Management, meeting in
the early 2000's as students. Their friendship led them to work
together, and in 2014 they opened their first concept, the popular
Asian American comfort food restaurant known as Temple Street Eatery
in Fort Lauderdale, Florida. Diego's passion for food began at
an early age as his family migrated to Venezuela from Hong Kong and
like many immigrant families, their way of survival was through the
kitchen. Alex Kuk is fourth generation restaurateur - his
great-grandfather started Wan's Mandarin House over 50 years
ago.
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Diego and Alex have supported No Kid Hungry since their days as
students at FIU. In 2016, they joined the culinary council for South
Florida's Taste of the Nation, and their support of the No Kid
Hungry campaign includes fundraising, advocacy efforts, and traveling
to cities across the nation to support No Kid Hungry's mission.
We're thankful for their support and for sharing this
wonderfully bright and tasty recipe!

 

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Smashed Cucumbers
By Diego Ng & Alex Kuk | Serves 2

Ingredients

For smashed cucumbers:

* 1 English seedless cucumber
* 1/4 Red Onion (julienned / cut into thin strips)
* 1 Red Radish
* Small handful of chopped cilantro (optional)
* Small handful of chopped scallion (optional)
* Small handful of chopped fresh mint (optional)
* Fried shallots (optional)
* 1 tsp Toasted sesame seeds

For dressing:

* 2 cloves of finely chopped garlic
* 3 Tbsp of Light Soy Sauce (can use GF soy if preferred)
* 2 Tbsp of white vinegar
* 1 Tbsp of rice vinegar
* 2 Tbsp of sugar
* 2 Tbsp of sesame oil
* Kosher salt & freshly ground pepper to taste
* Chili Crisp (optional, adds a spicy heat)

Instructions
1. For the dressing, combine in a bowl and whisk until sugar is
dissolved and set aside to allow to marinate.

2. Wash the cucumber and pat dry. On a cutting board, lay a flat
knife against the cucumber and smash it lightly with your other
hand. The cucumber will crack open a bit. Do this along the
whole length of cucumber as it will draw out some of its
juices. Once the cucumber is cracked, cut the cucumber into
bite size pieces.

3. In a mixing bowl, combine the cucumber, red onions, thinly
sliced red radish, optional herbs, and the dressing. Toss well.
If you like spicy heat, use your favorite chinese chili crisp
or chili oil (and if you are in South Florida, you can pass by
our restaurant and pick up a bottle of our homemade Chino
Latino Chili Crisp!)

4. Served garnished with toasted sesame seeds and enjoy!

 

 

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