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ISO: ISO: Recipe for the sweet cucumber that are typically served as a side/garnish in Thai restaurants?
- Thread starter deb-in-mi
- Start date
In Search Of:
Deb-Try using seasoned rice vinegar. See post 1581.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=12121
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=12121
Here's one that's relish-like...REC: Chilli and Cucumber Salad
Chilli and Cucumber Salad
(Nam Jim Tang Guar)
from Charmaine Solomon’s Thai Cookbook
2 T sugar
2 T water
2 T fish sauce
2 T lime juice
½ c cucumber, finely sliced
2 T purple shallots, finely sliced
1 red chilli, sliced
Stir the sugar with the water, fish sauce, and lime juice until dissolved. Add the cucumber, shallots and chilli.
Chilli and Cucumber Salad
(Nam Jim Tang Guar)
from Charmaine Solomon’s Thai Cookbook
2 T sugar
2 T water
2 T fish sauce
2 T lime juice
½ c cucumber, finely sliced
2 T purple shallots, finely sliced
1 red chilli, sliced
Stir the sugar with the water, fish sauce, and lime juice until dissolved. Add the cucumber, shallots and chilli.
Here's a different version... REC: Cucumber Salad
Cucumber Salad
from The Book of Thai Cooking by Hilaire Walden
2 T vegetable oil
2 T raw shelled peanuts
1 large cucumber (English)
1 small fresh red chile, seeded & thinly sliced
1 small fresh green chile, seeded & thinly sliced
1 shallot, finely chopped
2 tsp lime peel, finely chopped
1½ T lime juice
2 tsp fish sauce
1 tsp palm sugar, crushed
15 ~ dried shrimp, finely chopped
Heat oil in a wok until very hot; add peanuts and cook, stirring, 2 to 3 minutes until lightly browned.
Using a slotted spoon, transfer to paper towels to drain; set aside. Cut cucumber in half lengthwise, scoop out and discard seeds. Cut into small chunks and place in a bowl; set aside.
Mix together chiles, shallot, lime peel, lime juice, fish sauce and sugar. Pour over cucumber and toss lightly. Chop peanuts and scatter over cucumber with chopped shrimp.
Makes 3 to 4 servings.
Cucumber Salad
from The Book of Thai Cooking by Hilaire Walden
2 T vegetable oil
2 T raw shelled peanuts
1 large cucumber (English)
1 small fresh red chile, seeded & thinly sliced
1 small fresh green chile, seeded & thinly sliced
1 shallot, finely chopped
2 tsp lime peel, finely chopped
1½ T lime juice
2 tsp fish sauce
1 tsp palm sugar, crushed
15 ~ dried shrimp, finely chopped
Heat oil in a wok until very hot; add peanuts and cook, stirring, 2 to 3 minutes until lightly browned.
Using a slotted spoon, transfer to paper towels to drain; set aside. Cut cucumber in half lengthwise, scoop out and discard seeds. Cut into small chunks and place in a bowl; set aside.
Mix together chiles, shallot, lime peel, lime juice, fish sauce and sugar. Pour over cucumber and toss lightly. Chop peanuts and scatter over cucumber with chopped shrimp.
Makes 3 to 4 servings.
I think this must be what I said when I kept hitting ENTER.
3 dried chili peppers, seeded, soaked in water for 5 min.
1/2 t. peppercorns, whole or freshly ground
2 t. coarsely chopped garlic
2 T. nam pla (fish sauce)
1 T. sugar
3 T. veg oil
juice of 1/2 lemon or lime
1/2 lb. cucumbers, peeled, seeded and cut into 1/4 x 1/4 x 2" strips
2 oz. young ginger shoots (optional: use 2 green onions)
2 oz. celery julienned
1/2 c. dried shrimp, rinsed
1 T. chopped cilantro for garnish
Pound or blend the dried chilies, peppercorns, and garlic to a paste. Mix in the fish sauce, sugar, oil and juice. Combine veg & dried shrimp.
Sprinkle with cilantro.
From: Practical Thai Cooking, Puangkram Schmitz
3 dried chili peppers, seeded, soaked in water for 5 min.
1/2 t. peppercorns, whole or freshly ground
2 t. coarsely chopped garlic
2 T. nam pla (fish sauce)
1 T. sugar
3 T. veg oil
juice of 1/2 lemon or lime
1/2 lb. cucumbers, peeled, seeded and cut into 1/4 x 1/4 x 2" strips
2 oz. young ginger shoots (optional: use 2 green onions)
2 oz. celery julienned
1/2 c. dried shrimp, rinsed
1 T. chopped cilantro for garnish
Pound or blend the dried chilies, peppercorns, and garlic to a paste. Mix in the fish sauce, sugar, oil and juice. Combine veg & dried shrimp.
Sprinkle with cilantro.
From: Practical Thai Cooking, Puangkram Schmitz
michael-in-phoenix
Well-known member
It approximates what I usually say! LOL!
lin_in_seattle
Well-known member
Sounds wonderful, Marg. I think the dressing could be used for many things! Thanks!