Recipe - Thangkwa Priaowan - Sweet And Sour Cucumber Relish

1 cup Nam som paep (palm sugar)
One half cup Rice vinegar
One fourth cup Water
5 tablespoon Thangkwa (cucumber)
2 tablespoon Hom daeng (shallots), thinly
cut or sliced up
1 tablespoon Haeo (water chestnut),
thinly cut or sliced up
1 pn Salt
Bai chi (coriander/cilantro
leaves) to garnish

This relish is often confused with the simple cucumber pickle, a jad.

Boil the vinegar, water and sugar to form a thin syrup.

Cut the cucumber in four lengthwise, and cut the pieces into segments about
an eighth of an inch thick.

Combine the vegetables in a small bowl, pour the syrup over them, and taste
for balance.

This will keep for about 3 weeks in the refrigerator.

To serve, pour into a small bowl and garnish with bai chi. Note that Thais
usually add drained prik dong (pickled chilis) to the bowl to their own
personal taste.

This is an accompaniment to sate, fish cakes and similar snacks and
starters.

Posted to CHILEHEADS DIGEST V3 #144

Date: Wed, 30 Oct 1996 12:25:49 0700

From: "Colonel I.F.K. Philpott" colonel@korat1.vukorat.ac.th