Don't Make Thai Without Them!

Continuing my Thai and Thai-inspired recipe week, I'm going to share two excellent condiments. The first is "Hom Jiew" (fried shallots), and the second is "Ahjaad" (pickled cucumber). I wouldn't serve anything Thai without them! Hom Jiew is a combination of shallots, ginger, spring onions, and garlic (or just a combination of one or two of these ingredients), then fried to crispy perfection in peanut oil. Perfect to sprinkle over my Thai-Style Chicken Kabobs! (Save the flavorful oil for another use.) Ahjaad is a mixture of cucumber, shallots, and red chili, pickled in a sweet mix of rice vinegar, sugar, and salt. Served on the side, it really adds a cooling element to spicy Thai dishes. I love it! Even better, they both can be made ahead!

Hom Jiew (Fried Shallots)

Ingredients:

2/3 cup peanut oil

6 shallots, halved lengthwise and sliced along the grain

2 ounces fresh ginger, peeled and cut into fine strips

6 spring onions (scallions), trimmed, halved lengthwise, and cut into 1" pieces

3 garlic cloves, halved lengthwise, and cut into thin strips

Directions:

Heat the oil over medium, medium-high heat in a wok or small saute pan. When the oil looks shimmery, add the shallots, ginger, onions, and garlic. Fry until lightly browned and crisp, just a few minutes. Remove with a slotted spoon and drain on paper towels. Leave to cool and store in a jar in the refrigerator for up to 1 week. 

Ahjaad (Pickled Cucumber)

Ingredients:

6 ounces rice vinegar

1 cup sugar

2 teaspoons salt

1 ounce water

3 cups cucumber, peeled, seeded, and sliced

1/4 cup red chili, sliced

1/2 cup shallot, sliced

Directions:

In a small pot, bring the vinegar, sugar, salt, and water to a simmer over medium heat, stirring until the sugar is dissolved. Set aside to cool. When cool, add the cucumbers, chilies, and shallots. Let soak for at least 20 minutes before serving, but can be refrigerated over night.