Nam Jime Arjad (Thai Cucumber Chili Sauce) - cooking recipe

Ingredients

1 medium cucumber
6 medium shallots
4 Thai red chili peppers
8 tablespoons sugar
1/4 teaspoon salt
1 chicken bouillon cube
2/3 cup white vinegar
2/3 cup water

Preparation

Skin, then thinly slice and quarter your cucumber until you have about a cup. Do the same for your shallots. Chop the chillies into very thin rings. Place in a non-reactive bowl (glass, plastic).
Bring water in a sauce pan to a boil. Add vinegar, sugar, chicken bouillon cube and salt and stir until all is dissolved. Simmer for 5 minutes.
Plunge the pan into cold water to quickly lower temperature then pour into non-reactive bowl of veggies. Chill overnight and serve chilled.