© Copyright 1995-2016, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Colonel Ian F. Khuntilanont-Philpott
This pickle is often confused with the similar-in-concept, but functionally quite different, tang-gwa briao-waan, a sweet and sour cooked relish.
½ 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 jalapeños), 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 chilis (green ones can be used if red are not available, but Thais like the color contrast), and tap out any loose seeds, and discard, then slice the chilis across into thin rounds. Slice the shallots and water chestnuts.
Combine and serve.
This will keep 2 or 3 weeks in a referigerator. It is a traditional accomaniment to snacks such as spring rolls, or to barbequed foods.