Try this Thangkwa Priaowan - Sweet and Sour Cucumber Relish recipe, or contribute your own.
Suggest a better descriptionThis relish is often confused with the simple cucumber pickle, a jad. 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 (pickled chilis) to the bowl to their own personal taste. This is an accompaniment to sate, fish cakes and similar snacks and starters. Posted to CHILE-HEADS DIGEST V3 #144 Date: Wed, 30 Oct 1996 12:25:49 -0700 From: "Colonel I.F.K. Philpott"
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 23 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 12.8mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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