Fresh Cucumber Condiment (Tang Kwah Ah Jad) - cooking recipe
Ingredients
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1 firm medium-sized cucumber
2 tablespoons distilled white vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/2 small onion, peeled and sliced lengthwise into paper-thin slivers
red chile (12 paper-thin lengthwise slivers of hot fresh red chili about 0.25 inch long)
Preparation
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1. Wash the cucumber under cold running water and pat it completely dry with paper towels.
2. With a small, sharp knife pare the cucumber length-wise, leaving 1/2-inch-widestrips of green peel alternating with 1/2-inch-wide strips of the white flesh. Cut the cucumber crosswise into the thinnest possible slices.
3. In a deep bowl stir the vinegar, sugar, salt and white pepper together until they are well blended. Add the cucumber, onion and chili, and turn them about with a spoon until the vegetables are evenly coated with the vinegar mixture.
4. Serve at once or cover tightly and refrigerate for no more than 2 or 3 hours before serving. Serve with Thai curries.
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