Pepper-Filled Cucumbers
Ingredients
- Ingredients
- 2 Bitter melons
- salt
- 5 sheets white gelatin
- 1 yellow Bell pepper
- 100 milliliters Orange juice
- 1 Mango
- 1 pinch ground Star anise
- 1 pinch ground ginger
Preparation steps
Soak the bitter cucumber in salted water for 10 minutes, to resolve the bitterness and make the cucumber easier to digest.
Soften the gelatin in cold water. Rinse and cube the bell pepper. Cook the pepper in the orange juice for 8-10 minutes until soft. Allow to cool. Peel and remove the flesh from the core of the mango. Dice the mango and add to the peppers. Puree with the salt, star anise and ginger.
Remove the cucumbers from the water, pat dry and cut off the ends. Hollow out the inside using a small, long spoon. Squeeze the gelatin and melt in a small sauce pan over low heat. Stir in 2-3 tablespoons of the fruit puree. Add the gelatin into the rest of the puree.
Stand the cucumbers on end. Fill to the brim with the jelly and cover with plastic wrap. Allow to gel for at least 4 hours in the refrigerator. Cut into thin slices. Serve.
