Saturday, 4 May 2013

Spicy Thai Cucumber Relish

This is an easy to prepare traditional Thai condiment that is usually served with fish, satays and barbecued meats. The cucumber and coriander leaves are tossed in a homemade sweet and sour dressing - and the crushed peanuts add a nice textural element to the dish. Make the dressing in advance and mix it through the relish ingredients just before serving.

120g white vinegar
110g white sugar
splash of fish sauce
1/2 large telegraph cucumber
1/2 long red chilli, finely chopped
1/4 cup roasted peanuts, crushed
1/4 cup coriander including stems, chopped

  1. Place the vinegar, sugar and fish sauce into the TM bowl and cook for 3 minutes/100 degrees/speed 1. Pour into a glass dish and set aside until it cools to room temperature.
  2. Peel the cucumber and cut in half lengthwise. Using a teaspoon, gently scrape out the seeds and chop into small dice.
  3. Place the cucumber, chilli, peanuts and coriander into a bowl. Pour over the dressing and gently toss.
  4. Serve as an accompaniment with your favourite Thai dish.
Makes 1 cup

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