Cucumbers With Oyster Sauce Recipes

RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE

Steps:

• For the Oysters:
• Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
• For the Cucumber Mignonette Sauce:
• In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
• For the Cocktail Sauce:
• Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

CUCUMBERS IN SOUR CREAM

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

CUCUMBER SAUCE

Steps:

• Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight., Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid. , In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.

CUCUMBERS WITH OYSTER SAUCE

Steps:

• Remove skin from the cucumbers.
• Cut the cucumbers into halves longitudinally.
• Remove the seeds (optional).
• Slice the cucumbers thinly about 2.
• 5 to 3mm thick.
• Boil 1 cup of water in a saucepan.
• Add in the cucumbers and simmer until cucumbers become soft.
• Add in more water to cook the cucumbers if required.
• Add in oyster sauce, salt, MSG and sesame oil to season.
• Stir well.
• Add in the corrianders.
• Stir, remove and serve.

OYSTERS IN CHAMPAGNE SAUCE

Steps:

• In a medium saucepan, reduce 1 cup of champagne to approximately 1/4 cup of liquid. Add the cream and reduce mixture to 1 cup of liquid. Add butter and stir until butter melts and thickens the mixture. Toss in shucked oysters and remove from heat. Place one oyster and some sauce in each saved shell. Garnish with chives and serve immediately.

OYSTERS WITH SEAWEED AND CUCUMBER MIGNONETTE

Steps:

• Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
• Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.

LUMPIA WITH OYSTER SAUCE

Steps:

• Grate the water chestnuts, celery rib and the carrot and place in a mixing bowl along with the sliced green onion.
• Set aside.
• In a large frying pan, over medium heat, put the oil.
• When the oil is hot, quickly stir in the garlic, and then add the ground beef.
• Stir-fry until the beef has browned.
• Add the vegetables from the mixing bowl and keep cooking, stirring frequently, 1-2 more minutes.
• Add the oyster sauce, salt and ground black pepper.
• Blend well and adjust seasonings if needed.
• Turn off heat and let cool.
• Put 1 Table. of filling in each lumpia/spring roll wrapper and roll tightly.
• Moisten ends with water to seal.
• Place finished lumpia seam side down on a large baking sheet, and cover with plastic wrap until all of the lumpia are made up.
• Deep fry 2-3 at a time in hot oil.
• When well browned, drain the lumpia on paper towels.
• Serve with lumpia sauce, catsup or soy sauce.
• Lumpia can quickly get soggy, so eat them as soon as they are fried.
• You can also freeze rolled up lumpia and fry them later.
• To use frozen lumpia, take out just the number needed, and deep fry in hot oil in batches.
• Allow more time for frying if the lumpia are frozen.