I cooked up a cup of Thai jasmine rice, mixing it with 2 cups water, bringing to a boil and then to a simmer (covered) till done – less then 15 minutes. We each ate three of the chicken skewers before we were done - just over half of what I made, which was just under half of the recipe (I bought 1.3 pounds of chicken and the recipe calls for 3 pounds). After pointing out which aisle they would probably be on if they had them at all, he sweetly grabbed a few gloves for me and stuffed them into the package of chicken ? This made cutting up the chilis (used in 3 of the 4 recipes) so much easier! I inquired of the meat person at the Bowl whether the Bowl sold those latex gloves they all wear, so I could protect my fingers from the hot chilis.
![acar timun kacang tanah acar timun kacang tanah](https://img-global.cpcdn.com/recipes/516cc66371e618ee/680x482cq70/acar-timun-kacang-foto-resep-utama.jpg)
One Fresno chili, chopped, and one Thai green chili, sliced thin. I used about 1/4 of an English cucumber, which was about right. I made 1/2 recipe for the two of us and we had some left over. Before serving, stir in 2 Tbsp finely chopped cilantro, 4 small shallots, sliced thin, and 1 small cucumber, quartered lengthwise and sliced thin.
![acar timun kacang tanah acar timun kacang tanah](https://cdns.klimg.com/merdeka.com/i/w/news/2020/04/21/1169254/content_images/670x335/20200421153547-1-pickles-001-edelweis-lararenjana.jpg)
Here is the recipe for the Ajad, which was simplest: Stir 1/4 cup sugar, 1/4 cup distilled white vinegar, 1/4 tsp kosher salt, and 1/4 cup boiling water in a bowl. He suggests not having both relishes at the same dinner, b/c they are so similar, and I have to agree. Yay! D gives this dinner a “1 week” rating. The satay marinade made the chicken excellent all on its own, but the peanut sauce was a great addition, too. The Acar Timun had a darker taste – D thought it had fish sauce in it – but was also fresh and very tasty.
![acar timun kacang tanah acar timun kacang tanah](https://img-global.cpcdn.com/recipes/19cf15e54003fbd1/1200x630cq70/photo.jpg)
D thought the Ajad (relish) was the best – it was extremely beautiful, and refreshing, crispy… just great! I tried four more recipes from Saveur, from the May 2011 edition this time, and they all worked.Ĭhicken Satay (Satay Ayam), Javanese Peanut Sauce (Saus Kacang Tanah), and two somewhat similar condiments: Thai Cucumber Relish (Ajad – which Saveur says they adapted from Thai Street Food, published by Ten Speed Press), and Javanese Cucumber and Carrot Pickle (Acar Timun). Wow! A very successful experiment tonight!