อาจาด – น้ำจิ้มแก้เลี่ยน

จัดทำโดย หนุมาน

Ajat is extremely simple yet elegant, and when you include it side to deep-fry or oily dishes, it is a knockout. Ajat is commonly served alongside Satay, Murtabak, Fish cakes and other deep fried snacks.  Its sweet and sour syrup helps to mellow down the oily richness.  You can prepare the syrup ahead of time and assemble it just before serving.

Ajat Recipe
สูตรทำอาจาด

Ingredients

  • 1/4 cup granulated sugar
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 cup (about 2 small) cucumber, diced
  • 2 tablespoons (about 5 small) shallots, diced
  • 1 long red chili, deseeded and chopped

ส่วนผสม

  • น้ำส้มสายชู 1/4 ถ้วย
  • น้ำตาลทรายขาว 1/4  ถ้วย
  • น้ำเปล่า 1/4  ถ้วย
  • เกลือป่น 1 ช้อนชา
  • แตงกวาผาสี่ หั่นหนา 1/2  ถ้วย
  • หอมแดงซอยหยาบ 5 ลูก
  • พริกชี้ฟ้า  1 เม็ด

Method (วิธีทำ)

  1. Prepare the syrup by completely dissolving the sugar and salt in water and vinegar over low heat.
    นำน้ำส้มสายชู น้ำตาลทราย เกลือ และ น้ำเปล่า ตั้งไฟพอเดือด จนน้ำตาลทรายละลายหมด
  2. Let the syrup cool down to room temperature.
    พักไว้จนเย็น
  3. Add diced cucumber, chopped shallots and chopped red chili
    นำแตงกวา หอมแดงซอย และพริกชี้ฟ้า ใส่ลงไป
  4. Serve immediately
    เสริฟทันที

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Sourcing Wines for Discerning Private Clients
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