Yes, my Americans. You read that right. Cucumber. And. Jellyfish.
This dish is more common in Asia, obviously. They’re not shy about eating anything and everything. They find people who eat only the meat a bit wasteful.
There are two things that takes this appetizer to the next level. The first is the seasoning. We cheated and used the spice packet that came with the jellyfish. Yeah yeah, we know all about the MSG that’s in there and how unhealthy it is and stuff… but we don’t eat it that often. Which my sister really dislikes. She really loves this dish.
I think we have a jar of MSG in our house actually; which is strange, since Asians are very, very keen on being healthy. We have jars and jars of random sauces up on the top shelf of the cabinet. Chinese sauces. Like Lee Kum Kee sauces and chili oil that is from a brand that translates to (get this) “your mom”. I’m not kidding.
Unless, of course I’m mistaken, because Cantonese has so many different words for the same sound. Phonetics and all, you know.
The second part of this is the texture. We used to cut cucumber strips by hand because we didn’t have a julienne-r. That took forever. Then we found the julienne shredder and was able to make this a fraction of the time. Perfect.
I used to have an aunt who refuses to eat noodles because she was deathly afraid of snakes. True story.
Cucumber and Jellyfish
(serves 4 as appetizer)
- 2 packets of Jellyfish
- 1 cucumber, julienned
- Sesame seeds, sesame oil (optional)
- Chill cucumber and jellyfish in refrigerator until cool.
- Mix together all ingredients; add soy sauce if needed. Serve cold. That’s it!