FRESH CUCUMBER CONDIMENT (TANG KWAH AH JAD)

Fresh Cucumber Condiment (Tang Kwah Ah Jad) image

Provided by sheepdoc

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 7

1 firm medium-sized cucumber
2 tablespoons distilled white vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/2 small onion, peeled and sliced lengthwise into paper-thin slivers
red chile (12 paper-thin lengthwise slivers of hot fresh red chili about 0.25 inch long)

Steps:

1. Wash the cucumber under cold running water and pat it completely dry with paper towels.
2. With a small, sharp knife pare the cucumber length-wise, leaving ½-inch-widestrips of green peel alternating with ½-inch-wide strips of the white flesh. Cut the cucumber crosswise into the thinnest possible slices.
3. In a deep bowl stir the vinegar, sugar, salt and white pepper together until they are well blended. Add the cucumber, onion and chili, and turn them about with a spoon until the vegetables are evenly coated with the vinegar mixture.
4. Serve at once or cover tightly and refrigerate for no more than 2 or 3 hours before serving. Serve with Thai curries.

Nutrition Facts : Calories 163.8, Fat 0.4, SaturatedFat 0.1, Sodium 2333.8, Carbohydrate 39.8, Fiber 2.3, Sugar 31.7, Protein 2.4