A simple and refreshing relish for grilled meats. With Satay Peanut Sauce, it's the usual accompaniment for satay. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.
Recipe information
Yield
Makes 2 cups
Ingredients
4 ounces (112 grams) medium pickling cucumbers, quartered lengthwise, sliced 1/4-inch thick
1/4 cup (40 grams) thinly sliced shallots
2 fresh Thai chiles, thinly sliced (3 grams)
1/4 cup (56 grams) distilled white vinegar
1/4 cup (50 grams) granulated sugar
1 teaspoon (4 grams) kosher salt
Preparation
Combine the cucumbers, shallots, and chiles in a serving bowl. In a separate bowl whisk together the vinegar, sugar, and salt until the sugar has completely dissolved. Add the vinegar mixture to the cucumbers, making sure they’re covered. Let the cucumbers pickle for at least 15 minutes before serving.
From Hawker Fare: Stories & Recipes From a Refugee Chef's Isan Thai & Lao Roots © 2018 by James Syhabout. Reprinted with permission from Anthony Bourdain/Ecco, an imprint of HarperCollins Publishers.
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