Alex Wong developed his recipe for Asian cucumber salad after having fun with variations of the dish at totally different soup-dumpling eating places. “It was all the time so costly,” he says. “I used to be like, ‘I’m fairly positive that is simply chili oil, and I could make my very own.’ ” Wong—a former ballet dancer who now boasts a laundry checklist of business dance credit starting from “So You Assume You Can Dance” to the upcoming Amazon Prime present “Étoile”—considers himself an impatient cook dinner and likes how rapidly this salad comes collectively. “I often simply eat it as a snack by itself,” he says. “It additionally pairs nicely as an appetizer with something Asian, like noodles, dumplings, or rice.
Wong is usually on the street for work. When he finds himself at residence, he tends to cook dinner with what he has obtainable. “I see what’s within the fridge, after which Google these elements and see what recipes pop as much as get impressed. Then I’ll do a mishmash of these.” Certainly one of his go-to dinners—peanut-butter chili-oil noodles—was born that method. He applies the identical method to Thanksgiving (his favourite cooking day of the yr), combining a variety of recipes to make sure the moistest turkey potential. “I don’t like cooking for one, however I really like making meals with my mates,” says Wong.
Pizza Perfection
Wong believes that, due to his air fryer, he’s cracked the code to reheating leftover pizza. “I really like a crispy pizza, and the air fryer crisps it up properly,” he says. “It makes all the pieces style higher!”
Substances
- 5 Persian cucumbers
- 2–2.5 tbsps chili oil or chili crisp (Wong loves Fly by Jing’s Sichuan Chili Crisp and Dealer Joe’s Crunchy Chili Onion. “Fly by Jing’s is usually a bit spicy. Dealer Joe’s isn’t very spicy however is filled with taste,” says Wong, who typically mixes them collectively.)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- salt, to style (“The chili oil and soy sauce add a lot taste, that typically I don’t even add salt,” says Wong.)
- non-obligatory add-ins: sugar or agave syrup, sesame seeds, sliced inexperienced onions, minced garlic (“You possibly can change up the recipe relying on if you’d like it spicier, saltier, sweeter, or extra garlicky,” says Wong.)
Directions
- Wash the cucumbers and slice them crosswise into quarter-inch rounds. (“In the event that they’re too thick, they don’t take in sauce,” says Wong.) Place them in a big bowl.
- Combine chili oil, soy sauce, rice vinegar, and sesame oil in a small bowl, and pour over the cucumbers. Add salt to style.
- Benefit from the salad instantly or chill it within the fridge, coated. (“The longer it sits, the higher it will get, as a result of the cucumbers marinate within the sauce,” says Wong.)
