{"id":17523,"date":"2015-04-25T18:21:02","date_gmt":"2015-04-25T16:21:02","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17523"},"modified":"2015-04-25T18:21:02","modified_gmt":"2015-04-25T16:21:02","slug":"thai-cucumber-relishthai-cucumber-salad","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=17523","title":{"rendered":"Thai Cucumber Relish\/Thai Cucumber Salad"},"content":{"rendered":"

\"cucrelish2p\"After buying David Thompson’s inspiring Thai Food<\/a> I\u00a0became more serious about Thai cooking. I visit sometimes three shops to make sure\u00a0I have all the necessary fresh herbs and seasoning, I discover flavours I had never dreamt of\u00a0and,\u00a0most of all, I make now all the\u00a0curry pastes from the scratch. This change was the biggest breakthrough, since curries is what I appreciate most in Thai cuisine.\u00a0With all the efforts I put into their preparation, a\u00a0quick and versatile side-dish was what I seriously lacked. The recipe\u00a0had to be made with\u00a0the products I usually stock or can buy downstairs\u00a0and I found the perfect solution in\u00a0Thai Street Food<\/a>,\u00a0another book by David Thompson. This delicious cucumber relish\/salad has an obvious\u00a0Thai\u00a0touch, but contains ingredients I almost constantly keep in my kitchen (and, I guess, many of those of you who cook Asian food), but, most of ll, it is perfect with\u00a0every single curry I’ve made.<\/p>\n

I found\u00a0three\u00a0very similar versions of cucumber relish in Thai Street Food<\/a>\u00a0and chose to present you\u00a0the one with the shortest ingredients list. It is supposed to go with pork satay, but I’ve paired\u00a0it successfully with other meats and seafood too. I have kept all the ingredients from David Thompson’s recipe, but instead of Thai vinegar, I used Japanese vinegar, slightly changed the amounts and cut down on\u00a0sugar content because the brine was simply too sweet for me. Check the original recipe in\u00a0David Thompson’s Thai Street Food<\/a>, a fascinating and inspiring cookery book.<\/p>\n

Preparation: about 15 minutes<\/em><\/p>\n

Ingredients (serves two if it’s\u00a0the only side-dish):<\/em><\/p>\n

1\/2 long cucumber<\/em><\/p>\n

3 Asian shallots (I have used two European shallots instead)<\/em><\/p>\n

1\/4 fresh long red chilli<\/em><\/p>\n

1 tablespoon chopped coriander leaves<\/em><\/p>\n

Brine:<\/em><\/p>\n

4 tablespoons white vinegar<\/em><\/p>\n

2 tablespoons white sugar<\/em><\/p>\n

salt (to taste; the author advises 1\/2 teaspoon)<\/em><\/p>\n

several tablespoons water<\/em><\/p>\n

First prepare the brine. Combine the ingredients and bring to a boil.<\/p>\n

Put aside and let cool.<\/p>\n

In the meantime slice the shallots, chop finely the chilli.<\/p>\n

Cut the cucumber in four lengthwise and then slice it.<\/p>\n

When the brine is completely cool, combine it with the remaining ingredients and serve.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

After buying David Thompson’s inspiring Thai Food I\u00a0became more serious about Thai cooking. I visit sometimes three shops to make sure\u00a0I have all the necessary…<\/p>\n","protected":false},"author":1,"featured_media":17524,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[125,183,133,25,18],"tags":[12,45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17523"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17523"}],"version-history":[{"count":14,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17523\/revisions"}],"predecessor-version":[{"id":17541,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17523\/revisions\/17541"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17524"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}