Have you ever thought of traveling to Burma/Myanmar?
Burma’s official name is Myanmar as it was changed in 1989 by the ruling military government party. However, most people continue to use both names interchangeably without much fuss. Burma is the largest country in mainland Southeast Asia. It’s borders China, Laos, Tibet, India, Thailand, and Bangladesh. It is a beautiful country with 1,200 miles of coastline along the Bay Of Bengal and the Andaman Sea.
Well, now you can journey delectably through flavors of Burma. This salad originates from Burma and is the perfect addition to any meal especially Khow Suey (Curry Noodle Soup)(Recipe also on my blog)
Khow Suey is a curried noodle soup that is bursting with flavors tang and spice. There are many recipes out there that have been adopted by people to their tastes. My recipe is a veggie version. Honestly, when people first come across it, it looks rather complicated but it really isn’t. Probably, the hardest part is chopping all the veggies. Khow Suey is one of the first dishes that comes to mind when you think of Burmese cuisine.
Burmese Ginger Crunchy Salad
- 1 tbsp thinly sliced ginger soaked overnight in lime juice
- 3 cup finely shredded napa cabbage
- 1 tbsp lightly toasted chickpea/gram flour
- ½ cup soaked overnight and dried chickpeas
- ½ cup soaked overnight and dried yellow lentils ( I used Chana lentil or split chickpea lentil in English)
- 3 cloves slivered garlic
- 2 tbsp sesame seeds
- peanut oil
- ¼ cup soy sauce
- ¼ rice vinegar
- Dash of rice wine/ honey optional
- fresh cilantro,green onions, lime juice, red pepper flakes, crushed peanuts
- Fry the chickpeas and lentils for about 6/7 minutes in peanut oil until golden brown.
- Lightly fry the garlic and sesame seeds
- Toss the shredded cabbage, the fried items, chickpea flour, and the dressing! Garnish with your items of choice.
- This salad tastes better chilled, so Refrigerate for an hour/ add some more dressing per taste and serve!