Thursday, March 10, 2011

Thai Cucumber Salad

This is a great accompaniment to grilled fish and pork dishes, and it is extremely easy to make.  I have several recipes for this dish, I tweak each recipe to suite our taste buds.  I am posting the original recipe I found you can adjust it according to your liking.

You need the following:

1 cucumber (you can peel it if you want, I like to keep the skin on because the nutrients are there)
1 small white onion or shallots
2 spring onions finely sliced
1 red chili (siling labuyo)
1/2 cup of coriander (I don't like coriander, but if you do then add it)
1/4 cup chopped roasted peanuts

2 tablespoon fish sauce
juice of 1/2 lime or juice 2 pieces calamansi
1-2 clove of minced garlic
1/2 tablespoon of shrimp paste
1 tablespoon of soy sauce
pinch of cayenne pepper (optional)
1 teaspoon sugar

Cut the cucumber lengthwise then repeat with each half until you have a number of long strips.  Now slice the other way to create bite-sized rectangular chucks.    Place in a bowl.  Add the onion, green onion, chili and coriander. 

Combine the ingredients for the dressing in another bowl, stir until the shrimp paste is dissolved.  Taste the dressing for salt-sweet-sour balance.  Pour dressing over the salad, toss well then transfer to a serving plate. Top with chopped peanuts.

If you would like to serve the salad as a main course just add about a cup of cooked shrimps.

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