Fresh Cucumber Condiment (Tang Kwah Ah Jad)

1. 1

   1. Wash the cucumber under cold running water and pat it completely dry with paper towels.

2. 2

   2. With a small, sharp knife pare the cucumber length-wise, leaving 1/2-inch-widestrips of green peel alternating with 1/2-inch-wide strips of the white flesh. Cut the cucumber crosswise into the thinnest possible slices.

3. 3

   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. 4

   4. Serve at once or cover tightly and refrigerate for no more than 2 or 3 hours before serving. Serve with Thai curries.

* Per serving · 4 servings · Values may vary.

No additional tips available.