Sa taeng kwa or sa ba taeng is the same as yam taeng kwa. Sometimes it is topped with chopped spring onions and roasted black sesame seeds. (Siwan Chamrat, personal communication, June 14, 2007; Rattana Phromphichai, 1999, p. 6807)
1. Wash cucumber and cut lengthwise into 2 halves. Scrape out the fleshy part for Sa.
2. Pound together chilies, garlic, shrimp paste, roasted soybean sheets and salt.
3. Add liquid from boiled fermented fish to the chili paste. Put in the cucumber flesh just to blend. Top with sliced shallots and coriander.
Rattana Phromphichai. (1999). Saba taeng. In Saranukrom Wattanathamthai Pak Nuea. (Vol.13, p. 6807).Bangkok: ÿÿÿÿÿÿÿÿÿÿ The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.