LOCATION: Recipes >> Asian >> Thai Cucumber Pickles 02
|
 |
|
Thai Cucumber Pickles 02
|
|
|
|
A Jad - Cucumber Pickle
1/2 cup rice vinegar
5 tablespoons thangkwa (cucumber)
2 tablespoons hom daeng (shallot), finely sliced
1 tablespoon nam som paep (palm sugar)
1 tablespoon haeo (water chestnut), finely sliced
1 tablespoon prik chi fa daeng (red Thai jalapenos), sliced
Slice the cucumber in four lengthwise, then slice the pieces to
segments about an eighth of an inch thick. Slice the tops of the
chilies (green ones can be used if red are not available, but Thais
like the color contrast), tap out any loose seeds and discard, then
slice the chilies across into thin rounds. Slice the shallots and
water chestnuts. Combine and serve. This will keep 2 or 3 weeks
in a refrigerator. It is a traditional accompaniment to snacks such
as spring rolls, or to barbecued foods.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
