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Burmese Hand-Tossed Salad Recipe
- let thoke sone -
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Category : salad |
Style : deep-fry & mixing | Serves : 4 - 5 |
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Main Ingredients |
| 300 g |
Pressed beancurd cakes, soaked |
| 200 g |
Fresh egg noodles, blanched |
| 160 g |
Cucumber, peeled and shredded |
| 150 g |
Green papaya, shredded |
| 80 g |
Transparent vermicelli, soaked 2 min. and boiled 3
min. |
| 80 g |
Bean sprout, blanched |
| 75 g |
Cooked rice |
| 20 g |
Cabbage, shredded |
| 60 ml |
Oil for deep-frying |
| 4 pieces |
Small potatoes, peeled and cubed |
| 1 piece |
Large red chili, finely chopped |
| 1 piece |
Medium tomato, peeled and chopped |
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The Garnishes |
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| 4 tbsp |
Dried shrimps, soaked and blended to powdery fluff |
| 4 tbsp |
Roasted pea flour |
| 4 tbsp |
Fish Sauce |
| 2 tbsp |
Tamarind pulp, soaked in 125 ml water |
| 2 tbsp |
Chili flakes |
| 2 tbsp |
Peanut oil |
| 1 tsp |
Sugar syrup |
| 12 cloves |
Garlic, finely sliced |
| 3 pieces |
Bird's-eye chilies |
| 1 piece |
Medium onion, finely sliced |
| - |
Coriander leaves, approx. 1/2 cup. |
Method :
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For main ingredients:
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Boil potatoes till done.
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Drain beancurd cakes and dry with paper towel.
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Slice each in half, then cut each half into 9
pieces to yield 36 cubes.
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Heat oil in a wok, add beancurd and deep-fry
over medium heat till golden.
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Remove with slotted spoon and set aside.
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Knead chilies into cooked rice to give it color.
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For the garnishes:
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Heat oil in wok, fry onion and garlic till
crisp, then remove and set aside, retain the oil.
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Saute chili flakes in a separate bowl by
spooning the retained hot oil over it. Set aside.
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Stir and strain tamarind water, discard solids,
then add bird's-eye chili and sugar syrup to the tamarind water and set aside.
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To serve, arrange all main ingredients on a
large plate and each of the garnishes above in individual bowls. Take a small handful of
each item from the main ingredients, then sprinkle on a little of each of the garnishes and
mix well by hand.
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