Spicy cucumber relish (Nam thaeng kwa) from True Thai: The Modern Art of Thai Cooking by Victor Sodsook

  • brown sugar
  • distilled vinegar
    "Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar." http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dear blue crab (Pu jaa); Sweet corn fritters (Tod mun khao pod); Grilled beef satay with curried peanut sauce (Satay neua); Grilled pork satay with curried peanut sauce (Satay mu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on March 03, 2025

    Really nice nice side for curry and satay.My husband doesn't like cucumbers,but he really likes this.

  • MollyB on October 28, 2019

    Very nice along with grilled chicken or pork, actually more of a salad that what I would consider a "relish." We usually use a serrano chile (or half of one) and that's plenty hot enough for us. Don't skip the peanuts - they really make the dish.

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