Grandma’s Home-Style Cucumber Egg Recipe
I’m not sure what you feel about warm cucumber, but I can definitely ensure you that it is one of the most delightful, refreshing and nutritious dishes I grew up with. This traditional recipe, most probably originated from China, has been passed down to three generations; me being the third. Its flavours and characteristics simply remind me of a home-style dish cooked by mum or grandma – that is to say after a long day at work, sometimes it is all I ever wanted. Imagine: crunchy cucumber and fluffy egg braised in a hearty soupy gravy, served over porridge or steamed jasmine rice. Forget chicken pies. This stir fry cucumber egg is my ultimate definition of comfort food.
Suggested dish to go with this meal: 嬷嬷炒 Sotong.
2 cucumbers (400g), sliced, as shown in picture
2 eggs (beaten)
2 T dried shrimps
Red chillies (optional)
1/2 cup – 3/4 cup water
Pepper to taste
1t corn flour
- Scramble eggs and put aside.
- Heat wok with some oil and fry dried shrimps until fragrant.
- Add the cucumbers and stir fry for 1 – 2 minutes (you don’t want to lose its crunchiness).
- Allow eggs to join the party!
- Add in seasoning and water (this dish should be soupy, but pour 1/2 cup of water first and taste to see if more is necessary).
- Push ingredients aside. Pour in thickening, stir, and cook only for a little longer.
- Serve in a bowl and enjoy with porridge or steamed rice.