Cantonese Mashed Cucumber Salad (10 servings)

Ingredients

• 6–7 cucumbers
• 4 cloves garlic (minced)
• 2 tbsp soy sauce
• 5 tbsp vinegar
• 2 tbsp sesame oil
• 1 tbsp chili oil (optional)
• 1 tsp sugar, 1 tsp salt
• chopped coriander 

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Instructions

1. Smash cucumbers, cut into pieces
2. Toss with salt, rest 10 min, drain
3. Mix with garlic, coriander + all sauces
4. Chill 20 min → serve

Cantonese Drunken Eggs (醉蛋) – 10 servings

Ingredients

• 10 eggs
• 1 cup Shaoxing wine
• 1 cup water
• 3 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp grated ginger

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Instructions

1. Boil eggs: 7–8 min → soft/medium yolk
2. Ice bath, peel
3. Make marinade: heat wine, water, soy sauce, sugar, ginger (just warm, not boiling)
4. Soak eggs: submerge and refrigerate 12–24 hours
5. Slice and serve

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