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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This relish is often confused with the simple cucumber pickle, a jad.
1 cup nam som paep (palm sugar)
½ cup rice vinegar
¼ cup water
5 tablespoons thangkwa (cucumber)
2 tablespoons hom daeng (shallots), thinly sliced
1 tablespoon haeo (water chestnut), thinly sliced
bai chi (coriander/cilantro leaves) to garnish
Boil the vinegar, water and sugar to form a thin syrup.
Cut the cucumber in four lengthwise, and cut the pieces into segments about an eighth of an inch thick.
Combine the vegetables in a small bowl, pour the syrup over them, and taste for balance.
This will keep for about 3 weeks in the refrigerator.
To serve, pour into a small bowl and garnish with bai chi. Note that Thais usually add drained prik dong to the bowl to their own personal taste.
This is an accompaniment to sate, fish cakes and similar snacks and starters.