in Thailand

Thai cucumber relish – ajat thaeng gwa

updated

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Ingredients for 4 servings:

  • ½ small cucumber(s)
  • 5 small shallots (Thai shallots), red
  • 2 chili peppers (Thai chili), long red
  • 60 ml water
  • ⅛ liter vinegar (rice vinegar), light
  • 50 g sugar
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

indispensable as a dip – side dish to tort man plah, satay and other Thai delicacies

Simmer the water, vinegar, sugar, and salt for about 2 minutes. Cool and season to taste. The sauce should taste sweet and sour. Quarter the cucumber (peeled or unpeeled) lengthwise, remove the seeds, and thinly slice. Cut the peeled shallots into thin wedges. Deseed the chilies, if desired, and slice them thinly. Mix the ingredients for the relish just before serving. Don’t make the relish as thick as, for example, cucumber salad. The cucumber and shallot slices can float slightly in the sugar-vinegar syrup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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