Sweet & Sour Cucumber Relish (Taeng Kwa Brio Recipe




Sweet & Sour Cucumber Relish (Taeng Kwa Brio Ingredients

1 stephen ceideburg
2 large cucumbers, peeled, halved lengthwis, e and sliced thi
1 small red onion, peeled, halved and slice, d thinly
1/2 tsp dried red chili flakes (or more)
4 tbsp granulated sugar
1/2 cup water
5 tbsp white vinegar
1/2 tsp salt

A Recipe for
Sweet & Sour Cucumber Relish (Taeng Kwa Brio

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Sweet & Sour Cucumber Relish (Taeng Kwa Brio

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Sweet & Sour Cucumber Relish (Taeng Kwa Brio Directions

Here's an excellent side dish to go with Satay, grilled fowl or meats,
fish--just about anything you can imagine.

Sweet and Sour Cucumber Relish (Taeng Kwa Brio Wan)

Toss the cucumber, onion and chili flakes together in a 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 veggies. Stir and refrigerate until served.

From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee,
published by Putnam. 1981.

This a is quick 'n' easy dish that's refreshing--good for a barbecue
on a hot summer day. Some of the sucessful variations that I've tried
have been: Rice vinegar for white, add thinly sliced red or green hot
chilis, use palm sugar instead of granulated.

Posted by Stephen Ceideburg

Serves: 6

 

 

 

 

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