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Tuesday, September 27, 2011

Lightly Pickled Cucumber (Aa-Jaat) 泰式凉拌黄瓜



I have planted a cucumber plant this summer with this crunchy yummy pickle in mind. I had been eating my harvest as salad or juicing them so far!

Here it comes the end of planting season and I find myself with the very last 3 cucumbers I picked from my garden. 

I will have to wait for one year if I don't make this pickle now!

夏季的时候我种了好两棵黄瓜,第一个念头就是想要做这个在家乡常吃的清爽拌黄瓜,结果每次收成的黄瓜都被我当水果吃了或榨汁喝了。

今天收成的这三根是这一季最后的收成了。再不做这款凉拌黄瓜,大概就要等明年了啦!

Ingredients:
1-2 Cucumber (about 2 cups)
2 shallots (remove skin and slice thinly)
1 Thai chili (minced)

Seasoning:
3 tbsp hot water
2 tbsp brown sugar/sugar
3/4 tsp salt
1 1/2 tbsp vinegar

材料:
1-2 根 黄瓜 (大约两杯)
2 只 小红葱 (去皮切片)
1 只 朝天椒 (切碎)

调味:
3 大勺 热水
2 大勺 红糖/白糖
3/4 小勺 盐
1 1/2 大勺 白醋/米醋






1. Dissolve all seasoning in hot water, let cool.

2. Cut and remove inner part of cucumber, the soft flesh with seeds.

3. Mix the cucumber, chili and shallot with the seasoning sauce, leave the pickle in refrigerator for 2-3 hours.

1. 把所有调味料加入热水里拌匀,冷却备用。

2. 把黄瓜去籽,切长条。小葱切片辣椒切碎。

3. 把冷却的调味酱和黄瓜红葱辣椒拌匀,摆到冰箱里腌制2-3个小时。

清凉爽口,很好吃!
Serve as side dish for curry and rice!






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