Bangkok Spicy Cucumber Relish Recipes

BANGKOK SPICY CUCUMBER RELISH

Steps:

• Wash cucumbers well to remove waxy deposit, cut them in half lengthwise, and then slice them thin.
• In a bowl, mix all the remaining ingredients and toss the cucumber slices with the mixture.
• Will keep 4 days, covered and refrigerated.

SPICY CUCUMBER RELISH

Steps:

• Combine the vinegar, sugar and fish sauce in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally and cook for 1 minute.
• Remove from heat and cool to room temperature.
• Peel cucumber, scrape out seeds and cut into small dice.
• Place the cucumber, chillies, peanuts and coriander in a bowl.
• Pour over dressing and toss gently.

SWEET & SOUR CUCUMBER RELISH

Steps:

• Boil vinegar, sugar, salt and water in a saucepan for 1 minutes.
• Mix onion, carrot and cucumber pieces in a serving bowl.
• Pour just vinegar mixture over vegetables to cover.
• Taste to see if extra vinegar, sugar or salt is needed to balance flavor.
• For those who prefer spicy relish, in small amounts add chili paste.
• Garnish with chopped corriander.
• Serve with satays, fish cakes or crispy deep-fried snacks.