Best Thai Cucumber Sauce Nam Chim Taeng Kwa Recipes

THAI CUCUMBER SAUCE (NAM CHIM TAENG KWA)

Steps:

• Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve.
• Bring to a boil and remove from heat.
• Allow to cool.
• Pour over cucumber, and sprinkle cayenne pepper on top.
• Serve.

TANGY THAI CUCUMBER SALAD

Steps:

• In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
• Pour warm mixture over prepared cucumbers, onions and cilantro.
• Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
• Just before serving, sprinkle with additional cilantro & peanuts if using.
• I doubled the amount of cucumber but did not double the vinegar - sugar marinade.

THAI CARROT CUCUMBER SALAD

Steps:

• mix together.
• chill.

THAI SPRING ROLLS (PA PIA)

Steps:

• Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
• In small frying pan, stir-fry garlic and cilantro for a few seconds.
• Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
• Separate spring roll wrappers.
• Place a wrapper with one pointed edge toward you.
• On each corner, put a little of the egg mixture to seal edges of the spring roll.
• Put 2 tbsp of the meat mix 1/3 of the way down.
• Fold the closest edge over, then the right and left sides, then roll closed.
• Place rolls seam side down until ready to fry, not letting them touch each other.
• Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
• Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).

THAI RED CHILE SAUCE - NAM PRIK DANG

Steps:

• Puree ingredients in blender or food processor.
• Store in sealed container in refrigerator.
• Serve as a table condiment for Thai and other Asian dishes.

SPICY THAI CUCUMBER SALAD

Steps:

• Peel the cucumber and slice paper thin.
• Slice the onion paper thin.
• Make the dressing with the rest of the ingredients.
• Toss the veggies with the dressing.
• Set in the fridge to marinate.
• I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.