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Recipe from: Colonel Ian F. Khuntilanont-Philpott
4 tablespoons rice vinegar
1 teaspoon sugar
2 to 3 tablespoons cucumber, very coarsely chopped, or sliced
2 shallots (purple onions) chopped
3 to 4 red and green prik ki nu (birdseye chillis), thinly sliced.
Combine the ingredients, and leave to stand overnight.
Each diner should have a small bowl of Nam Jim and a small bowl of A Jad. However the satay themselves are normally served "communally".