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  Added: Jun 16, 2006  •  Visited (340)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fresh Cucumber Condiment
(Tang Kwah Ah Jad)
What You Need:
  • 1 firm medium-sized cucumber
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ½ small onion, peeled and sliced lengthwise into paper-thin slivers
  • 12 paper-thin lengthwise slivers of hot fresh red chili about ¼ inch long

  • How To Cook:
    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.

    To Make: about 1 cup
    This recipe is also available in:
    Cuisine » Asia » Thailand
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Vegetables » Peppers
    Dish » Sauces & Condiments

     

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