Cucumber Relish for Satay
The secret to a good satay side is the balance between the sugar and the vinegar. You want the vegetables to feel pickled but still fresh enough to offer a crisp bite against the charred meat.
Balance is everything
The relish needs at least 15 minutes to macerate, or the vinegar will taste too raw. Prepare this before you start grilling the meat.
- small saucepan
- mixing bowl
- sharp chef's knife
What goes in.
- 1large cucumber, seeded and diced into 1/4-inch cubes
- 2shallots, peeled and thinly sliced
- 1red chili, deseeded and finely minced
- 1/2 cuprice vinegar
- 1/4 cupgranulated sugar
- 1/2 tspsea salt
Softening the bite
Heating the vinegar with the sugar ensures it dissolves completely and creates a syrupy texture that clings to the cucumbers rather than sliding off.
The method.
Dissolve the base
Combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar is gone and the liquid is clear. Remove from heat.
Prep the vegetables
While the liquid cools slightly, cube your cucumber and thinly slice the shallots. Keep the cucumber cubes uniform so they absorb the vinegar evenly.
Combine
Place the cucumber, shallots, and minced chili into a glass bowl. Pour the warm vinegar syrup over the top.
Rest
Let the mixture sit on the counter for at least 15 minutes. The cucumber will release some water, thinning the syrup into a proper dressing.
Other turns to take.
Nutty Crunch
Add two tablespoons of crushed roasted peanuts right before serving for extra texture.
Herb-Forward
Fold in a handful of fresh cilantro leaves or torn Thai basil at the very end.
When it doesn't go to plan.
Discard the watery center of the cucumber so the relish doesn't turn into a soup.
If you want more heat, leave the seeds in the red chili.
Store leftovers in the fridge for up to two days, though the cucumbers will lose their crispness over time.
The ones that keep coming up.
Can I use white vinegar instead of rice vinegar?
Yes, but use slightly less as white vinegar is more aggressive. Rice vinegar provides a milder, sweeter profile.
Why are my shallots turning bright pink?
The acid in the vinegar reacts with the pigments in the shallots. This is normal and expected.
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