HD 104 – Burmese Tomato Salad
Burmese tomato salad is easy to make, delicious and nutritious. This video recipe shows how to make this signature dish of Myanmar.
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June 15, 2007
The Golden Land, Burma (now called Myanmar), has some of the most beautiful landscapes and temples in the world, as well as the friendliest people.
Burmese Red Lentil Soup
Serves 4
- 1 c red lentils
- 1 small onion, sliced
- 3-4 cloves garlic, sliced
- ½ t turmeric
- 1 T oil
- 4-5 c chicken broth or water
- salt or fish sauce to taste
- black pepper
Method:
Put ingredients in a pot and simmer until the lentils are very soft.
May 24, 2007
Arakanese Eggplant Dip
The Rakhine people of Western Myanmar love very hot spicy food and make this dip hotter than I can handle it. Therefore, although I say the chili’s are optional, it is no longer an Arakanese dip if the chilis are not added!
serves 4
- 5-6 Japanese eggplants
- ½ small white onion, sliced very thin and rinsed under cold water
- 1/4 c cold pressed peanut oil
- 2-3 hot green or red fresh chilis (optional)
May 24, 2007
Luke Nguyen tells us all about eating tomatoes in Myanmar
Burmese Tomato Salad
Delicious and nourishing Burmese tomato salad. Can also be made with green tomatoes for a Shan tomato salad.
May 24, 2007
Star Bean Salad
In Myanmar this salad is usually made with star-beans* or snake-beans and is another of their famous hand-tossed salads.
Serves 4
- 500g (1lb) star beans or green beans
- 1 small onion, sliced very thin and rinsed under cold water
- 1 T sesame seeds, toasted
- 1 T garlic and turmeric oil
- 1 lime’s juice
- ½ c peanuts, chopped
- salt or fish sauce to taste
- 1 or 2 hot green chilis, sliced (optional)
Method:
Blanch green beans and cut into about 1 inch lengths. Toss the ingredients together with your hands at the last minute before you serve to your guests. In some areas of Myanmar it is said that the Chef’s hands themselves add the secret ingredient to these famous hand tossed salads.
May 24, 2007
Burmese Prawn Curry
Serves 4
- 1inch ginger, pounded
- 6 cloves garlic, pounded
- 1 medium onion, sliced and pounded
- 3 tomatoes, pureed
- 1T oil or more if necessary
- ½ t turmeric
- 1t chili powder (or more to taste)
- 12-16 large prawns
- salt or fish sauce to taste
Method:
Prepare the curry gravy by pounding the ginger, garlic and onions in a mortar and pestle. This can also be done in a food processor.
May 23, 2007