Singapore Cucumber Relish

Name: Singapore Cucumber Relish
Yield: Makes 1 to 1½ Cups
Cuisine: Singapore
Ingredients: Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; 1 tablespoon sugar; 2 tablespoons rice vinegar; 1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced; 1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced; 1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced; 1 shallot, minced (2 to 3 tablespoons), or 1 scallion, both white and green parts, trimmed and minced; 1 shallot, minced (2 to 3 tablespoons), or 1 scallion, both white and green parts, trimmed and minced; 2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded (see Note); 2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded (see Note); Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper

Preparation info

Makes
1 to 1½ Cups

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Variations on this simple relish/salad turn up throughout Southeast Asia. The purpose is to give you a bite of cool, crisp, crunch to counterpoint the spicy hot meat.

Ingredients

2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded (see Note)
1 sha

Asia
Singapore
Spicy
Vegan
Gluten-free
Raw
South East Asia

Method

Cut the cucumber(s) into ¼-inch dice. Place the cucumber(s), shallot, chile, rice vinegar, and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.