{"id":11698,"date":"2023-07-17T09:33:35","date_gmt":"2023-07-17T07:33:35","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11698"},"modified":"2023-07-17T16:50:49","modified_gmt":"2023-07-17T14:50:49","slug":"krossad-gurksallad-asiatisk","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/krossad-gurksallad-asiatisk\/","title":{"rendered":"Krossad gurksallad – asiatisk(isch)"},"content":{"rendered":"

Krossad gurksallad \u2013 knaprig, chilihet, sojasalt och alldeles underbar. Ett guldkorn bland v\u00e4rldens alla gurkrecept. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Asiatiska smaker, eller man kanske ska s\u00e4ga det m\u00e5nga av oss accisierar med asiatiskt. Inte helt korrekt med tanke p\u00e5 att Asien \u00e4r v\u00e4rldens st\u00f6rsta kontinent b\u00e5de till yta och befolkningsm\u00e4ngd. H\u00e4r finns o\u00e4ndligt mycket att mat att uppt\u00e4cka och \u00e4nd\u00e5 har vi satt smakerna till n\u00e5gra f\u00e5 ingredienser. I alla fall i vardagsmaten.<\/p>\n

Soja, sesamolja, chili, vitl\u00f6k, n\u00e5got syrligt och ett st\u00e4nk s\u00f6tma. L\u00e5ngt fr\u00e5n hela bilden av det asiatiska k\u00f6ket, men vi gillar det uppenbarligen och den h\u00e4r gurkan \u00e4r ljuvlig.<\/p>\n

Utan ambition att vara autentisk k\u00f6r jag p\u00e5 k\u00e4nn n\u00e4r v\u00e4xthuset fullkomligt sprutar fram gurkor. Varje \u00e5r blir det ett par extra plantor bara f\u00f6r s\u00e4kerhets skull och alltid med samma resultat. Det finns liksom ingen hejd p\u00e5 sk\u00f6rden.<\/p>\n

Det beh\u00f6vs en gurkplan och h\u00e4r \u00e4r en av \u00e5rets m\u00e5nga varianter. De sm\u00e5 gurkorna funkar b\u00e5de som en del n\u00e4r bordet fylls med m\u00e5nga olika saker och som solit\u00e4r. Ett utm\u00e4rkt snacks helt enkelt. L\u00e5t receptet bli en inspiration. Mer chili om du \u00e4r p\u00e5 det hum\u00f6ret. H\u00f6j syran eller rosta lite sesamfr\u00f6 till. S\u00e5h\u00e4r gjorde jag med dagens sk\u00f6rd.<\/p>\n

Krossad gurksallad<\/h2>\n

1 gurka, eller flera sm\u00e5<\/p>\n

2 vitl\u00f6ksklyftor<\/p>\n

3 msk japansk soja<\/p>\n

1 \u00bd msk risvin\u00e4ger eller vitvinsvin\u00e4ger<\/p>\n

\u00bd msk gochugaru chiliflakes, eller 1 f\u00e4rsk chili<\/p>\n

1 \u2013 2 tsk sesamolja<\/p>\n

\u00bd tsk socker<\/p>\n

eventuellt f\u00e4rsk koriander<\/p>\n

eventuellt rostade sesamfr\u00f6n<\/p>\n

    \n
  1. Har du en hel stor gurka kan du dela den p\u00e5 l\u00e4ngden och sedan i n\u00e5got mindre bitar. De sm\u00e5 beh\u00e5lls hela. L\u00e4gg gurkan under en handduk och krossa den med en mortel eller liknande. Den ska inte falla s\u00f6nder i sm\u00e5bitar utan bara \u00f6ppna upp sig s\u00e5 att dressingen tr\u00e4nger in.<\/li>\n
  2. Finhacka vitl\u00f6ken och blanda den med soja, vin\u00e4ger, finhackad chili eller chiliflakes, sesamolja och socker. \u00c4r du som jag koriander\u00e4lskare s\u00e5 ska den grovhackas.<\/li>\n
  3. Smaka av dressingen och l\u00e4gg till n\u00e5got om det beh\u00f6vs f\u00f6r att f\u00e5 balans. Den ska ha mycket smak. M\u00f6tet med gurkan kommer mildra.<\/li>\n<\/ol>\n

    Till dig som liksom jag lever med gurka p\u00e5 menyn varje dag nu i sk\u00f6rdetider kan jag tipsa om n\u00e5gra recept vid l\u00e4nken h\u00e4r.<\/a>\u00a0 Och vill du testa en kall, syrlig gurksoppa s\u00e5 kan du kika i inl\u00e4gget h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Krossad gurksallad \u2013 knaprig, chilihet, sojasalt och alldeles underbar. Ett guldkorn bland v\u00e4rldens alla gurkrecept. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":11700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[762,289,276],"yoast_head":"\nKrossad gurksallad - asiatisk(isch) - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Krossad gurksallad \u2013 knaprig, chilihet, sojasalt och alldeles underbar. Ett guldkorn bland v\u00e4rldens alla gurkrecept. 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