Small Bowl of Thai Cucumber Sauce
(click to enlarge)

Thai Cucumber Sauce


Thailand
Makes:
Effort:
Sched:
DoAhead:  		 2-2/3 cups
**
1-1/2 hrs
Best		 A light dipping sauce often used with sa-teh, fish cakes and the like. See also Cucumber Salad #2 for an alternative.

1
3
3
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1
3
1/3
1
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#

oz
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c
T
c
t
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Cucumbers (1)  
Red Chili (2)
Shallot
-- Dressing
Water
Palm Sugar (3)
Rice Vinegar
Salt
-- Garnish
Cilantro sprigs
Make     (1-1/2 hr, 20 min work)
  1. Slice CUCUMBERS very thin and chop coarse. Arrange in a heat-proof bowl.
  2. Seed CHILIS and chop fine. Chop SHALLOTS fine. Mix.
  3. Bring Water to a boil and stir in Sugar until dissolved, then stir in Vinegar and Salt.
  4. Pour hot Water mix over Cucumbers and sprinkle with the Chili mix. Cool, and then refrigerate until well chilled.
  5. Garnish with Cilantro and serve as a dip.
NOTES:

  1. Cucumbers:

      Preferably Persian or Japanese or some other small cucumber that doesn't need to be peeled or seeded. If all you have are green blimps, end up with 6 ounces after peeling and seeding.

  2. Red Chili:

    Around here we all use Fresnos, but Holland Red or other medium hot chili will do fine. For details see our Thai Chilis page.

  3. Palm Sugar:

      If you don't have this use a lightly refined sugar like turbinado. Some suggest adding a dash of maple syrup for closer flavor.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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