Ahjaad is commonly served as a side salad with satays in Thailand. It is just as enjoyed with various curries such as panaeng curries. A simple preparation with a fresh flavour. Often the pieces are skewered by the end of the satay stick and relished. The origin of this dish is Indonesia.

  • 1 cup sliced small cucumbers,
  • 4 tablespoons water
  • 2 tablespoons white sugar
  • 3/4 teaspoon salt
  • 1/3 cup sliced shallots
  • 1 teaspoon sliced medium Thai chillies 
  • 1 tablespoon vinegar

  1. Dissolve the sugar and salt in the water and vinegar.
  2. Slice the cucumbers, shallots and chillies.
  3. Add the sliced vegetables to the dressing and allow it to sit for three hours refrigerated.