SWEET SOUR CUCUMBER RELISH (TAENG KWA BRIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
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Stephen Ceideburg
2 lg Cucumbers, peeled, halved
-lengthwise and sliced
-thinly
1 sm Red onion, peeled, halved
-and sliced thinly
1/2 ts Dried red chili flakes (or
-more)
4 tb Granulated sugar
1/2 c Water
5 tb White vinegar
1/2 ts Salt

Here’s an excellent side dish to go with Satay,
grilled fowl or meats, fish–just about anything you
can imagine.

Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan)

Toss the cucumber, onion and chili flakes together in
a bowl. In a small saucepan, over low heat, dissolve
the sugar in the water. Remove from heat and stir in
the vinegar and salt. Pour this mixture over the
veggies. Stir and refrigerate until served.

From “The Original Thai Cookbook” by Jennifer Brennan
GD/Perigee, published by Putnam. 1981.

This a is quick ‘n’ easy dish that’s refreshing–good
for a barbecue on a hot summer day. Some of the
sucessful variations that I’ve tried have been: Rice
vinegar for white, add thinly sliced red or green hot
chilis, use palm sugar instead of granulated.

Posted by Stephen Ceideburg

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