Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 large Cucumbers about 3 cups, peeled
- 1 small red onion peeled
- 1/2 teaspoon Dried red chili flakes -or-
- 1 teaspoon Ground chili paste to taste
- 1 Fresh red chili pepper
- 1/2 teaspoon Plain salt
- 1/2 cup Water heated
OR
- 1/2 cup Water plus
- 1/2 cup unsalted roasted peanuts chopped
Preparation
(Taeng Kwa Brio Wan) (6-8 servings) This fresh relish is usually served in Thailand as an accompaniment to chicken satay with peanut sauce. This is also a delightful side dish to meatballs, fish dishes or cold meats. Freshly made in larger amounts it can be refrigerated in jars for a week - no longer.
To increase the amounts, multiply the ingredients in proportion. (Modified) Place cucumber, onion, and chili flakes in a mixing bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the vegetables in the bowl. Stir and refrigerate until served. (Garnish with chopped peanuts.)
