| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Cucumbers; large, peeled, halved lengthwise and sliced thinly** |
| 1 |
|
Red onion; small, peeled, halved and sliced thinly |
| 1/2 |
ts |
Dried red chiles; flakes |
| 4 |
tb |
Granulated sugar |
| 1/2 |
c |
Water |
| 5 |
tb |
White vinegar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
This fresh relish is usually served in Thailand as an accompaniment to
chicken satay with peanut sauce. 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.
Place cucumber, onion and chile flakes in a mixing bowl. In a small
saucepan, over low heat, dissolve the sugar in the water. Remove from the
heat and stir in the vinegar and salt.Pour this mixture over the vegetables
in the bowl.Stir and refrigerate until served.
**I remove the cucumber seeds.
Source: The Original Thai Cookbook Jennifer Brennan Page(s): 245
Posted to bbq-digest by Gary Wiviott <gwiv@enteract.com> on Mar 20, 1999,
converted by MM_Buster v2.0l.
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