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*                                    FIERY THAI SALSA





Recipe By      : July 1993 issue of Bon Appetit

Serving Size   : 4    Preparation Time :0:00

Categories          : Salsa, Thai



               3 cups cucumbers, chopped seeded peeled

               1 cup green onion, chopped

               3/4 cup radishes, chopped

               1/4  Cup fresh mint, chopped

               3 Tablespoons fresh ginger, minced & peeled

               3 Tablespoons fresh lime juice

               2 Tablespoons sugar

               1 Tablespoon minced garlic

               1 teaspoon minced garlic

               1-1/2  teaspoons sesame chili oil



Combine all ingredients in large bowl.  Season with salt.  Cover and 

refrigerate

until juicy, about 1 hour. Stir before serving cold.  May be made into a 

sauce by

blenderizing.



                                                              

CUCUMBER-SAUCE(SL)       

                     USENET Cookbook   CUCUMBER-SAUCE 

                             (Serve with lamb)



                          INGREDIENTS (serves 4)



               3/4 lb cucumber (coarsely grated)

               3/4 teaspoon whole cumin seeds 

               2 teaspoon hot green chilies, seeded & chopped (optional)

               1 cup plain yogurt

               1 teaspoon vegetable oil

               1/2 teaspoon garlic (finely chopped)

               salt to taste (optional)  



                                 PROCEDURE



(1)  Toast cumin seeds in  small  heavy  skillet  until browned.    Do  not 

     burn.   When  they  start  to  crackle, remove from heat, shaking 

skillet.     

           

(2)  Combine all ingredients.  Blend well and chill.



RATING Difficulty: easy.  Time: 5 minutes preparation, 1 hour chilling.  

Precision: approximate measurement OK. 



                                    AJAD

                    (Thai Satay Cucumber Salad Sauce)  

 



               1/2 cup cucumbers; quartered-lengthwise, 

                    then slice 1/8-in. thick, crosswise

               2 medium chilies, thinly sliced 

               1/4 cup red onions, thinly sliced 

               3/4 cup vinegar 

               10 tablespoon sugar 

               1 teaspoon salt  



DIRECTIONS:  Combine vinegar, sugar and salt in a small saucepan.  Cook over

low heat until sugar and salt is dissolved.  Remove from heat and cool.  Stir 

in

chilies, onions and cucumbers.  Blend thoroughly if desired.  Serve with meat

Satay and peanut sauce.  





shirley.e.stroup@jpl.nasa.gov






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