Sweet and sour cucumber relish (taeng kwa brio
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | larges | Cucumbers, peeled, halved lengthwise and sliced thinly |
| 1 | small | Red onion, peeled, halved and sliced thinly |
| ½ | teaspoon | Dried red chili flakes (or more) |
| 4 | tablespoons | Granulated sugar |
| ½ | cup | Water |
| 5 | tablespoons | White vinegar |
| ½ | teaspoon | Salt |
Directions
Here's an excellent side dish to go with Satay, grilled fowl or meats, fish--just about anything you can imagine.
Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan) Toss the cucumber, onion and chili flakes together in a 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 veggies. Stir and refrigerate until served.
From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee, published by Putnam. 1981.
This a is quick 'n' easy dish that's refreshing--good for a barbecue on a hot summer day. Some of the sucessful variations that I've tried have been: Rice vinegar for white, add thinly sliced red or green hot chilis, use palm sugar instead of granulated.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini