Fresh Cucumber Condiment (Tang Kwah Ah Jad)

Submitted by sheepdoc

"Thai. Serve with Curries."

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 1 cup

ingredients

• 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)

directions

1. 1. Wash the cucumber under cold running water and pat it completely dry with paper towels.
2. 2. With a small, sharp knife pare the cucumber length-wise, leaving ½-inch-widestrips of green peel alternating with ½-inch-wide strips of the white flesh. Cut the cucumber crosswise into the thinnest possible slices.
3. 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. 4. Serve at once or cover tightly and refrigerate for no more than 2 or 3 hours before serving. Serve with Thai curries.

Reviews

[COOKGIRl]

This was delicious, light and refreshing, easy and made for a beautiful presentation on the dinner table! After peeling and slicing the cukes I arranged them in a serving bowl then poured the dressing over the cukes. Garnished with shallots in place of standard onion; slices of Thai red pepper. The sugar was whirled in a coffee mill to superfine consistency to make it easier to dissolve in the vinegar. Served with Thai steamed eggs over baby spinach, jasmine rice, strawberries and peaches and fresh corn on the cob. Will make again soon! Prepared for CQ3.