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Ingredients
- 1/2 c. Rice vinegar
- 5 Tbsp. Thangkwa (cucumber)
- 2 Tbsp. Hom daeng (shallot), finely sliced
- 1 Tbsp. Nam som paep (palm sugar)
- 1 Tbsp. Haeo (water chestnut), finely sliced
- 1 Tbsp. Prik chi fa daeng (red Thai jalapenas), sliced
Directions
- This pickle is often confused with the similar-in-concept, but functionally quite different, than gkwa kiaowan, a sweet & sour cooked relish.
- Slice the cucumber in four lengthwise, then slice the pcs to segments about an eighth of an inch thick.
- Slice the tops of the chilis (green ones can be used if red are not available, but Thais like the color contrast), and tap out any loose seeds, and throw away, then slice the chilis across into thin rounds. Slice the shallots and water chestnuts.
- Combine and serve.
- This will keep 2 or possibly 3 weeks in a referigerator. It is a traditional accomaniment to snacks such as spring rolls, or possibly to barbequed foods.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 120g | |
| Calories 25 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 88mg | 3% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.48g | 0% |
| Protein 0.0g | 0% |
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