Cucumber dipping sauce
Easy too; all you need to make a bowl is:
one red chilli (a normal milder one not a bird eye chilli)
white granulated sugar
white or rice vinegar
coriander leaves (optional)
crushed peanuts to garnish (optional – I didn’t have any today but they are good)
So … chop the chilli finely.
Then put 3/4 cup of sugar into a saucepan …
Add 1/2 cup white or rice vinegar …
… and the chopped chillies along with a tiny pinch of salt.
Bring very slowly to the boil – it’ll take a good five minutes – and then boil on a medium boil for three – four minutes.
Take off the heat and cool. You can now keep this in the fridge for a week or so until using if you’re not eating it right away.
If you ARE using now then, while the sauce cools, peel a chunk of cucumber, remove the seeds with a teaspoon and dice the flesh.
And also prepare a small handful of coriander leaves to garnish. If you have peanuts then do crush a few as they’re great to add as well.
When you’re ready to serve, pour the sauce into a bowl …
… and top with the cucumber, peanuts (if using) and coriander leaves (if using).
It’s so good a guest at a recent Tiniest Thai supperclub was eating it straight from a spoon!
Let me know what you think …