| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Nam som paep (palm sugar) |
| 1/2 |
c |
Rice vinegar |
| 1/4 |
c |
Water |
| 5 |
tb |
Thangkwa (cucumber) |
| 2 |
tb |
Hom daeng (shallots), thinly sliced |
| 1 |
tb |
Haeo (water chestnut), thinly sliced |
| 1 |
pn |
Salt |
|
|
Bai chi (coriander/cilantro leaves) to garnish |
INSTRUCTIONS
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 CHILE-HEADS DIGEST V3 #144
Date: Wed, 30 Oct 1996 12:25:49 -0700
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>
A Message from our Provider:
“Nothing ruins the truth like stretching it.”