Fresh Cucumber Condiment (Tang Kwah Ah Jad)

Recipe by sheepdoc
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READY IN: 20mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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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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