Nam Jim Tang Quai I (for Fish Cakes) Makes 3 cups.

1 lb. cucumbers
2 Serrano chiles
1/2 medium onion

1/2 cup granulated sugar
1 cup white vinegar
1/2 tsp. salt

1. Peel the cukes and slice them crosswise into 1/8" slices. Remove the
stems, but not the seeds from the chiles and slice them into thin rings.
Peel the onion and remove the root part. Slice them into thin vertical
slices.

2. Combine all, mixing 'til the sugar is dissolved. Use within 2 hours*.

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Nam Jim Tang Quai II (for Sate) Makes 1-3/4 cups

1/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup boiling water
1/4 tsp. salt
1 tsp. ground chili paste

1/2 lb. cucumber
cilantro (coriander sprigs) to taste

2 Tbs. ground unsalted peanuts (a little larger than grains of sand or
whatever)

1. Combine the first 4 ingredients and stir 'til the sugar's dissolved. Let
cool to room temp.

2. Peel the cuke and slice it crosswise into 1/8" slices. Rough chop the
cilantro.

3. Combine all. Use within 2 hours*.

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Nam Jim Tang Quai III (for Deep-fried Bread & Pork, Fried Chicken Curry
Wontons) Makes 3-1/2 cups

2 Serrano chiles
1/2 cup cilantro
1/2 lb. cucumber

1 cup granulated sugar
2 cups white vinegar
1 tsp. salt

1/2 cup coarsely chopped red onion

1. Remove the stems, but not the seeds from the chiles and slice crosswise
into 1/8" thick rings. Peel the cuke and slice it crosswise into 1/8"
slices.

2. Mix the sugar, vinegar and salt and stir 'til the sugar's dissolved.
Combine all and use within 2 hours*.

******************

* NOTE: The 2 hour admonition is because if allowed to stand longer, the
cukes will start to become soggy.

Recipes from "Thai Home-Cooking from Kamolmal's Kitchen".

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

Thanks Nick.......much appreciated!

David