Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | Cucumbers, thinly sliced |
⅓ cup | Onion, chopped |
½ cup | Red wine vinegar |
2 teaspoons | Sugar |
3 cups | Cucumbers, sliced thinly |
2 eaches | Red chili peppers, seeded |
2 teaspoons | Garlic, chopped |
½ cup | Vinegar |
2 tablespoons | Soy sauce |
1½ teaspoon | Sugar |
¼ teaspoon | Salt |
4 eaches | Red chili peppers, seeded |
1 tablespoon | Cilantro leaves |
½ small | Onion, sliced thinly |
2 teaspoons | Cilantro root, chopped |
2 teaspoons | Peppercorns, whole or ground |
1 tablespoon | Cilantro leaves, chopped |
½ cup | Peanuts, crushed |
PICKLE A
PICKLE B
A MIXTURE
B MIXTURE
PICKLE A: Combine all ingredients & serve.
PICKLE B: Place cucumber & onion in a bowl & toss.
Place A MIXTURE in a blender or food processor & blend to make a rough paste. Blend the B MIXTURE, then mix together A & B. Immediately pour over the cucumbers & sliced onion. Place in a serving dish & sprinkle with the cilantro leaves & crushed peanuts. Serve immediately.
To make it hotter add more red pepper or a shake or two of cayenne.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" From: Mark Satterly Date: 09-21-94