Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Vegetable Thai Sweet And Sour Cucumber Salad
Famous Authors (View All Authors)
Asian - Vegetable Thai Sweet And Sour Cucumber Salad Post by :seizeyourwealth Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1143

Click below to download : Asian - Vegetable Thai Sweet And Sour Cucumber Salad (Format : PDF)

Asian - Vegetable Thai Sweet And Sour Cucumber Salad

1/2 cup distilled white vinegar
1/2 cup water
1/2 cup sugar
1 teas salt
1 large cucumber
1/4 cup coarse chopped red onion
3 T coarse chopped cilantro, plus a handful for garnish
1/2 cup fine chopped salted, dry roasted peanuts.


Mix vinegar, water, sugar and salt.

Bring to gentle boil over med. high heat, stirring occasionally.

After 2 min when syrup is clear and slightly thickened, remove and let cool.

Peel, and quarter cucumber and cut lengthwise to make 4 long strips.

Slice crosswise into little triangles about 1/4 inch thick.

In non-reactive bowl, mix cucumbers, cooked vinegar mixture, onions and cilantro.

Stir well.

To make really crisp, marinate at least one hour, or can be keep in refrigerator 2-3 days.

To serve, use slotted spoon to scoop salt out of dressing.

For traditional Thai presentation, add a little dressing to each bowl, then divide the peanuts and cilantro among the bowls.

Sprinkle the garnishes over about half of the bowl so you can see lots of cucumber with a burst of peanuts and cilantro leaves.

If you like this book please share to your friends :
NEXT BOOKS

Asian - Vegetable White Corn With Szechwan Butter Asian - Vegetable White Corn With Szechwan Butter

Asian - Vegetable White Corn With Szechwan Butter
Source: "Fusion Food Cookbook" by Hugh Carpenter & Teri Sandison 6 ears of freshly picked white corn 1/2 c. unsalted butter 2 cloves garlic, minced 1/2 t. crushed Szechwan peppercorns 1/2 t. Asian chile sauce 1/2 t. salt 1/4 cup chopped fresh cilantro, basil or mint Steamed corn until barely cooked. Cut kernels off and place in a large bowl and keep warm. Place butter, garlic, peppercorns, chile sauce and salt in a 12-inch saute pan. Set aside cilantro, basil or mint. Place saute pan over medium heat. When butter melts and garlic begins to sizzle, remove saute pan from heat
PREVIOUS BOOKS

Asian - Vegetable Thai Cucumber Salad Recipes By Pwhayes Asian - Vegetable Thai Cucumber Salad Recipes By Pwhayes

Asian - Vegetable Thai Cucumber Salad Recipes By Pwhayes
5 large cucumbers, peeled, split lengthwise, seeded, cut into 1/8-inch-thick slices (about 6 cups) 3 fresh red chiles, cut into very thin strips 1 teaspoon kosher salt 1/4 cup lemon juice 1/4 cup Thai fish sauce 1/4 cup sugar 1/2 teaspoon chile oil or to taste 1/4 cup raw, peeled peanuts (lightly browned in small amount peanut oil), chopped 1/4 cup basil leaves, cut into thin strips 1/2 cup cilantro leaves Toss cucumbers with chiles and salt in colander. Set aside 1 hour to drain. Mix lemon juice, fish sauce and sugar in small bowl. Add chile oil. Spread cucumbers on
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT