Best Thai Cucumber Relish Recipes

THAI TURKEY BURGERS WITH CUCUMBER PEPPER RELISH AND SPICY MAYO

Steps:

• Combine all relish ingredients and refrigerate until ready to use.
• Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
• Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
• Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
• Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

THAI CUCUMBER RELISH

Steps:

• Bring vinegar, sugar, and 1/2 teaspoon salt to a boil. Reduce heat to medium and cook until slightly syrupy, about 5 minutes. Let cool completely. Add shallots, cucumbers, and chile. Serve immediately, or refrigerate, covered, up to 1 week.

SEARED TUNA STEAK WITH THAI CUCUMBER RELISH

Steps:

• 1. Peel the cucumber and slice in half and scoop out the seeds and discard. Dice into small cubes. Add the salt and let sit 30 minutes. Rinse the cucumber and drain well. Add the remaining ingredients and let sit another 30 minutes.
• 2. Heat a cast iron pan with the olive oil until hot. Season the tuna steak with salt. Sear 4 minutes each side and 1 minute on the edges.
• 3. Cut into slices and serve with the relish over top

THAI FISH CAKES WITH CUCUMBER RELISH

Steps:

• 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
• 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
• 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
• 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
• 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

THAI SHRIMP AND SCALLOP CAKES WITH CUCUMBER RELISH

Steps:

• Preparation of the cakes: Place the srimp, scallops, garlic, scallions, and green beans in the bowl of a food processor. Pulse to grind into a coarse paste. Add the jalapeno, eggs, cumin, curry, chili sauce, fish sauce, cornstrach, sugar, pepper and coriander leaf. Process utnil the ingredients are blended. Form the mixture into 3 inch patties and place on a platter covered with waxed or parchment paper. Cover and refrigerate for 30 minutes. The patties can be form up to a day before frying. Pour one inch of oil into a heavy skillet. Heat to 365 degrees. Place no more than 5 paties in the pan (do not let touch or overcrowd). Cook the patties utnil they are golden brown, about 3 minutes per side. Remove to a paper towel lined platter. Serve hot with the cucumber relish and garnish with coriander leaves. Cucumber Relish Cut the cucumber into small pieces and place in a bowl. Sprinkle with the salt and let sit at room temperature for 10 minutes. Drain off the liquid. Add the remaining ingredients and toss. Add salt as needed. The relish can be made up to 2 days before serving.

THAI TURKEY BURGERS WITH CUCUMBER PEPPER RELISH AND SPICY MAYO

Steps:

• Combine all relish ingredients and refrigerate until ready to use.
• Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
• Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
• Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
• Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

THAI FISHCAKES WITH SWEET CHILLI SAUCE AND CUCUMBER RELISH

Steps:

• In a food processor, mince fish to a paste.
• Add curry paste, fish sauce, cornflour and egg. Combine well.
• Transfer to a bowl and mix in beans and onions.
• Wet hands and shape mix into flat round cakes approximately 5cm in diameter and 1cm thick.
• Deep-fry in vegetable oil until golden brown, about 5-7 minutes.
• Drain on paper towel.
• Serve with sweet chili sauce and cucumber relish.

AJAD (THAI CUCUMBER RELISH)

Steps:

• Stir sugar, vinegar, salt, and 1/4 cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving.

THAI CUCUMBER AND PEANUT SALAD/RELISH

Steps:

• Shred or finely chop cucumbers.
• Leave to drain in a sieve for half an hour.
• Squeeze drained cucumber to remove excess moisture and dry between paper towels.
• Saute onions and peantus in oil for 2-3 minutes.
• Mix vinegar, juice, zest, fish sauce and sugar.
• Stir to dissolve.
• Now mix all the ingredients together.
• Extra fish sauce or palm sugar may be added if desired.
• Serve chilled.

AJAD (THAI CUCUMBER RELISH)

Steps:

• Stir sugar, vinegar, salt, and ¼ cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving

THAI CUCUMBER RELISH

Steps:

• In a medium bowl, whisk all ingredients except the cucumber. Add the cucumber slices, and toss well. Allow to sit at room temperature for 15 mins (or up to 4 hours). Serve at room temp.

THAI CHICKEN WITH CUCUMBER-RED ONION RELISH

Steps:

• In blender or food processor, place water, 1/4 cup of the lime juice, 1/4 cup of the soy sauce, the chiles and sugar. Cover and blend on high speed about 1 minute or until blended. In shallow dish, place cucumber and onion; add blended mixture. Cover and refrigerate until serving.
• Remove fat from chicken. In shallow glass or plastic dish or resealable plastic food-storage bag, mix remaining 1/4 cup lime juice and 1/4 cup soy sauce. Add chicken; turn to coat. Cover dish or seal bag and refrigerate 15 minutes.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken on rack in broiler pan. Brush chicken with marinade. Broil chicken with tops 5 to 7 inches from heat 7 minutes. Turn chicken; brush with marinade. Broil about 7 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with cucumber relish.