Recipe - Cucumber Salad (Thai Sweet And Sour Fresh Cucumber Salad)

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

(Taeng Kwa Brio Wan) (68 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: 0399510338 (pbk). (p. 245)

Posted to CHILEHEADS DIGEST V3 #163

Date: Mon, 18 Nov 1996 19:18:29 0500

From: babs@funhouse.com (Babs Woods)