Cucumber salad (thai sweet and sour fresh cucumber salad)

Yield: 6 Servings

Measure Ingredient
2 larges Cucumbers (~3C), peeled, seeded and chopped (one version: slice in half lengthwise and then make thin half-circle slices from each half, unpeeled; another version: peeled and julienned into thin matchsticks)
1 small To medium red onion, peeled, halved and then sliced thinly (~1/2C)
½ teaspoon Dried red chili flakes -or-
1 teaspoon Ground chili paste (to taste), about -or-
1 Fresh red chili pepper, seeded and thinly sliced)
2 tablespoons Nam Pla (Fish Sauce)
5 tablespoons Distilled white vinegar, up to 6
½ teaspoon Plain salt
4 tablespoons Sugar dissolved in
Heated 1/2 C water, heated OR-
½ cup Water plus
2 tablespoons Clear corn syrup (up to 4 Tbs)
Chopped unsalted roasted peanuts for garnish at table

(Taeng Kwa Brio Wan) (6-8 servings) This fresh relish is usually served in Thailand as an accompaniment to chicken satay with peanut sauce. This is also a delightful side dish to meatballs, fish dishes or cold meats. Freshly made in larger amounts it can be refrigerated in jars for a week - no longer. To increase the amounts, multiply the ingredients in proportion.

(Modified)

Place cucumber, onion, and chili flakes in a mixing bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the vegetables in the bowl. Stir and refrigerate until served. (Garnish with chopped peanuts.)

The Original Thai Cookbook, by Jennifer Brennan. Published by Perigee Books; The Putnam Publishing Group, 200 Madison Avenue, NYC NY 10016.

(C)1981 by author. ISBN: 0-399-51033-8 (pbk). (p. 245) Posted to CHILE-HEADS DIGEST V3 #163 Date: Mon, 18 Nov 1996 19:18:29 -0500 From: babs@... (Babs Woods)

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