Tuesday, January 08, 2013

Burmese Ginger Salad

Set Hna Myo Gin Thoke
12 Ingredient Ginger Salad
A refreshing salad made from julienned strips of ginger, along with 12 other ingredients.  All the fresh ingredients are cut in the same size and shape. If fried onions and garlic are not available in your area, you will have to take the time to slice and fry them yourself.  The shrimp floss is made by pounding dried shrimp until they turn to a powdery floss. I make my own garlic-onion-chili oil by filling a bottle with a cup of fried garlic and onions & 2 Tbsp. red chili flakes and pouring hot Crisco oil to fill the bottle.  Allow the oil to cool a little before pouring in the bottle so the bottle doesn't crack from the heat. Store at room temperature for an indefinite period of time.

First, round up the ingredients.

Working from top left of the picture in a clockwise direction, 
2 Tbsp. roasted peanuts
1 Tbsp. garlic-onion-chili oil
1 Tbsp. dried shrimp floss
1 tsp. deep fried garlic
1 tsp. roasted sesame seeds
1 Tbsp. cilantro, chopped
1/2 medium onion, julienned
Juice of 1/2 a lime
1 tsp. red chili flakes or to taste
1 cup fresh or pickled ginger, julienned
2 tsp. fish sauce
1 tsp. roasted sesame seed oil
2 Tbsp. deep fried onions

Next, prep the ingredients.
And finally,
  1. Wash and drain pickled ginger in a colander.
  2. Mix wet ingredients in a bowl.
  3. Transfer dry ingredients into a large mixing bowl.
  4. Pour wet ingredients over dry ingredients in mixing bowl.
  5. Mix thoroughly by hand and serve as the first course of a Burmese meal.


  1. This looks fantastic. Thanks for linking it in Chumkie.

    1. You're the inspiration for these two recipes, Carole. By giving us advance warning, I decided to experiment with the ginger recipes and was surprised at how well they turned out!


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