Title: Cucumber Salad (Thai Sweet and Sour Fresh Cucumber Salad)
Categories: None
Yield: 6 Servings

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

(Taeng Kwa Brio Wan) (6-8 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: 0-399-51033-8 (pbk). (p. 245)

Posted to CHILE-HEADS DIGEST V3 #163

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

From: babs@funhouse.com (Babs Woods)