This dish brings together fresh cucumber slices and savory meat stuffing, a combination that will be familiar to fans of Chinese and Thai food who have also encountered the dish stuffed bitter melon.

[View high resolution image]

Ingredients:

• 1 pound ground pork
• 1 cup raw shrimp, peeled and devined, finely chopped into a paste
• 3-4 pieces dried shitake mushroom, presoaked in the water and then finely chopped
• 1 tsp. soy sauce
• 1/8 heaping tsp. salt
• ½ tsp. white ground pepper
• 2 tbsp. cooking wine
• 2 tsp. sesame oil
• 1 tsp. tapioca starch
• 3 large cucumbers, sliced into 2 cm (3/4 inch) thick cylinders

Instructions:

1. Mix all of the listed ingredients together except for the cucumbers. Hand-whip the mixture, stirring in one direction only, until well blended. This should take approximately 3 to 4 minutes.
2. Remove the center part of the cucumber containing the seeds. Wipe cucumber slices dry and sprinkle with tapioca starch.
3. Stuff cucumber slices with the meat mixture. The bottom part of cucumber should be stuffed and then patted flat so that it lies flat when it cooks. The top part should be overstuffed liked a raised dome.
4. Place the stuffed cucumber pieces in a steamer and steam under high heat for 15 minutes.
5. Use tapioca water (1 Tbsp Tapioca + 1/4 cup of water) to thicken the broth that comes from steaming the stuffed cucumber pieces. Spread this broth evenly on each cucumber piece. Recipe yields approximately 20 pieces.

Tip:

Select large cucumbers since they can hold more stuffing.  You can also use the ends of the cucumber by cutting a small slice into each end so that it sits flat and can be stuffed and cooked. Otherwise, save the cucumber ends for another recipe.

This oven-free recipe relies on a balance of moisture content and roasting time to produce the slightly crispy,  slight salty peanuts served as an appetizer at most Taiwanese restaurants. Bonus: this recipe calls for no added oils, other than those naturally found in the peanut.

Adapted from a recipe shared by Michelle Cheng.

Ingredients:

• 1 lb. raw peanuts, de-shelled but with skins intact
• 2 tsp. salt
• Water
• Optional – 1/2-1 tsp garlic powder

Instructions:

1. Add the peanuts to a large bowl, along with salt, garlic powder (if desired) and just enough water to cover the peanuts.  Gently stir to dissolve the salt and garlic powder.
2. Let the peanuts steep in the mixture for 10 minutes, then drain the water. A cautionary note: do not soak the peanuts for longer than 10 minutes or the peanuts will be soggy, rather than crispy.
3. Arrange the peanuts on a wide plate in a single layer and microwave for 5 minutes at 70% power. (Note: Use a microwave with 1000+W power.)
4. Mix the peanuts with a spatula to ensure even cooking and spread the nuts out again in a single layer. Rotate the platter and microwave again for 4 additional minutes.
5. Repeat and microwave again for 3 minutes on 70% power.
6. Repeat and microwave for 2 minutes at full power (high heat).
7. Repeat and microwave the peanuts a final time for 1 minute at full power.
8. Remove the peanuts from the microwave and let stand at room temperature until cool and crispy. Serve immediately or store in a jar.

What if my microwave doesn’t have custom power settings?

Every microwave is different and may yield different results. If you are using microwave without custom power settings, you may need to experiment and adjust the timings to ensure that the peanuts do not burn — for example, from 5-4-3-2-1 minutes to 4-3-2-1 minutes.

If the option is available, try to use a microwave with turntable, as this will help cook the peanuts evenly.