Wednesday, July 03, 2013

Burmese Htamin Let Thoke - Rice & Noodle Hand-Mixed Salad

A rainbow salad of small quantities of left-overs
with rice, noodles, fish & tamarind sauces as
the main ingredients

1/2 cup cooked long-grain rice, mixed with
2 tablespoons dried chili powder
2 Tbsp. chili & garlic infused oil
Salt to taste
1 bundle soya bean vermicelli, soaked in hot water until soft
1/2 cup egg noodles, cooked al dente
1/2 cup boiled potatoes, diced
1/3 cup blanched cabbage or romaine lettuce, shredded
1/3 cup blanched green papaya, shredded
1/3 cup English seedless cucumber, shredded
1/3 cup cilantro, shredded
1/3 cup tomatoes, diced
1/3 cup red onions, thinly sliced
1/3 cup green onions, sliced
4 Tbsp.  gram flour, toasted
2 Tbsp. dried shrimp powder
4 Tbsp. deep fried onions
3 Tbsp. deep fried garlic

2 Tbsp.  lime juice
8 Tbsp. tamarind juice
4 Tbsp. fish sauce
4 Tbsp. chili & garlic infused oil
1. Place all ingredients in a large bowl.
2. Pour dressing over contents in bowl and mix well by hand.
3. Divide between four bowls.
4. Top each bowl with a tablespoon of DryBalachaung.
Serve at room temperature.

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