AJAR (THAI SALAD)
Make and share this Ajar (Thai Salad) recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 3h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
- Quarter cucumber lengthwise. Remove seeds. Cut quarters crossswise into 1/8″ thick slices.
- Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
- Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
- Serve on bed of greens.
AJAD (AUTHENTIC THAI CUCUMBER SALAD)
This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.
Provided by Toi
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
- Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g
THAI SALAD (AJAR)
A light cucumber based salad. Cook time is refrigeration time.
Provided by Mikekey *
Categories Lettuce Salads
Time 3h15m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, stir vinegar, sugar, salt, and pepper until sugar and salt are dissolved.
- 2. Quarter cucumber lengthwise. Remove seeds. Cut quarters crosswise into 1/8″ thick slices.
- 3. Add cucumber, onion, cilantro and chili pepper to vinegar dressing; toss until combined.
- 4. Cover and marinate in the refrigerator for 3 hours, stirring occasionally.
- 5. Serve on bed of greens.
AJARD
Make and share this Ajard recipe from Food.com.
Provided by Cunuck
Categories Asian
Time 15m
Yield 1 Salad, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix Vinegar, Sugar, Water and Salt in a bowl: heat in a saucepan until all the sugar has melted. take off the heat and allow to cool. Mix in the Cucumber, Shallots, and the Red Pepper, Garnish with Cilantro.
Nutrition Facts : Calories 125.8, Fat 0.2, Sodium 585.4, Carbohydrate 30.6, Fiber 0.9, Sugar 27.3, Protein 0.9
AJVAR (SERBIAN ROASTED RED PEPPER SAUCE) RECIPE
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Provided by Joshua Bousel
Categories Condiments and Sauces Condiment Ingredient
Time 2h
Number Of Ingredients 9
Steps:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer pepper to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers.
- While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin.
- Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.
- Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 2 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g
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AJVAR - BALKAN LUNCH BOX
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Ratings 1Category Side Dish
- Thoroughly wash, then pat dry whole eggplants and horn peppers. If you are using a wood stove, place foil on top of it and roast the peppers first. If using a regular stove, use both racks. (If you only have one rack then use the rack plus the bottom of your oven.) Cover a baking sheet with foil (or the rack itself if you don’t have a baking sheet), and line it with as many peppers as you can, leaving a bit of space between them, then place inside. Repeat for the second rack, or bottom of the oven. You’ll have to do this in two to three batches for the peppers.
- Roast peppers for about 25-30 minutes (check once or twice), then turn them over if they’re done on the bottom end. They should have little black patches here and there, and the skin will be coming up. They’ll also be soft, and will exert some of their fluid. For the next 20-25 minutes frequently check the peppers, and turn them to the side if necessary to make sure they’re roasted on all sides. At about 50-55 minutes of roasting, they should be completely roasted. Don’t be overly concerned with time, instead, watch that peppers are completely roasted, but not burned. It’s possible that one rack will be done, while the other still needs a little bit of time. So the timing here is only an indication. All depends on your oven and peppers.
- Take the roasted peppers out. Place them in a couple of different bowls, and cover bowls with plastic bags, making sure to seal really well. Leave to cool overnight.
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