The standard has been set for biscuits and gravy
Alex's Brown Bag

Cucumber Sauce

I bought some beautiful Persian cucumbers today, just perfect for cucumber salad. Then I remembered that Nick, a participant on a cooking group I participate in, had mentioned in one of his posts a sauce, like the one I'm posting, but made with soy sauce and fish sauce and topped with fresh cilantro.

I used his wife's cucumber sauce recipe and added 2 tsp of soy sauce and 8 shakes of fish sauce. Pretty danged good. I don't have any fresh cilantro so I crushed a couple of coriander seeds and added them.  I was tempted to add some fresh dill or basil. 


That's some pretty potent stuff.


I had that with some cold salmon and cold chicken for a snack tonight.


Thanks to Nick for being so generous in sharing his wife's recipes with us. Here's Nick's wife's recipe

Thai Cucumber Sauce (Nam Jim Tang Quai)
Nam Jim Tang Quai I for fish cakes
1 lb cucumbers
2 serrano chiles
1/2 medium onion
1/2 cup granulated sugar
1 cup white vinegar
1/2 tsp salt

Peel the cukes and slice them crosswise into 1/8th " slices. Remove
the stems but not the seeds from the chiles and slice them into rings.
Peel the onion and remove the root part and slice into thin vertical
Combine all mixing 'til the sugar is dissolved.
Use within 2 hours.
Note: If allowed to stand longer that 2 hours the cukes will start to
become soggy.