Fresh Cucumber Condiment (Tang Kwah Ah Jad)
- Reviews 1
Ready In: 20 mins
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. 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 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. 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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