Thai – cucumber relish – ajat thaeng gwa

One of my favorite vacation destinations is Thailand. I travelled there for the first time in 2013 and had the time of my life. Beautiful beaches, nice people and good food… I felt a vacation in heaven. One recipe I brought back from this trip are Satè meat sticks typical served with peanut dip and the salad below. Thai – cucumber relish – ajat thaeng gwa

For 2 as side portion:

• 1/2 Cucumber (English preferred)
• 5 Small shallots (Thai-shallots)
• 2 Thai chilli, red
• 60 ml or 1/4 cup Water
• 125 ml or 1/2 cup Rice vinegar
• 50 g or 1/4 cup Sugar
• 1 Pinch of salt

Mix the water, vinegar, sugar and salt and let it cook for 2 min on the stove. Taste the marinate and let it cool down. It should have a nice sweet-sour flavor.

Cut the cucumber (with or without skin, depending what is preferred) lengthswise in quarter and cut out the seeds. Slice in small pieces. Cut the shallots also in small pieces. If shallots are not available a sweet white onion is an good alternative. Cut the chilis in half and cut out seeds. Slice it up.

Mix cucumber, onion and chili with the marinate and chill for 10 min.

This recipe is a must to be served as side dish for Chicken Satè with peanut sauce.