Thai Cucumber Sauce (Nam Chim Taeng Kwa)

"A traditional condiment often served with satay and spring rolls."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
15mins
Ingredients:
6
Yields:
1 1/4 cups
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ingredients

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directions

  • Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve.
  • Bring to a boil and remove from heat.
  • Allow to cool.
  • Pour over cucumber, and sprinkle cayenne pepper on top.
  • Serve.

Questions & Replies

  1. Can I use oversized cucumber for this?
     
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Reviews

  1. We love this side dish! I made two additions (1) to the liquid, add 1 tsp+ of Sambal Oilek (ground fresh chili paste) available in your Asian food section. It gives the cukes and nice kick. (2) one medium RED onion. I slice 2 big cukes and 1 red onion paper thin on a mandolin. They absorb the liquid better and taste phenomenal! You will never want American pickles again.
     
  2. This was so refreshing along with Peanut Chicken Over Rice (#30193), and some leftover 2 days later was still crunchy and much spicier. I added a few very thin-cut slices of sweet onion I had on hand. Reminds me of the Thai restaurant we used have locally. Thanks!
     
  3. I have been searching for years for this recipe. I added 1/4 of a small red onion, sliced paper thin. I also added one single, seeded, Thai pepper. It was perfect, took me straight back to my favorite Thai restaurant!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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