Tuesday, May 19, 2015

Burmese Tomato Salad - Kha Yan Chin Thee Thoke

Burmese Tomato Salad
This is a light and refreshing salad that is always polished off by our guests in the blink of an eye. It could be because it's served as a first course and the crowd is hungry, but I think the soft texture of the tomatoes contrasting with the crunchiness of the onions, deep-fried beans and lettuce have a lot to do with this being a favorite at our Burmese table.

Line the salad dish with finely sliced romaine lettuce and mound the tomatoes and other ingredients over the lettuce so that the juices from the tomatoes and dressing can drain to the bottom, leaving the tomatoes from getting soggy.

This salad is best served chilled for at least an hour. The dressing can be poured on the salad just prior to serving.

1 romaine lettuce heart, sliced thinly
1 small onion, peeled, halves and sliced in thin crescents
5 medium tomatoes, halved and sliced in thin crescents
1 handful cilantro, 1/4 left whole and the rest minced
Juice of 1 lime
1 tsp. fish sauce (optional for vegetarians)
salt to taste
2 Tbsp. deep fried beans (if available)
2 Tbsp. roasted peanuts, chopped
1 Tbsp. deep fried onions
1 tsp. deep fried garlic

  1. Soak sliced onions in cold water for 15-20 minutes and drain.
  2. Combine sliced tomatoes, onions, minced cilantro and season with salt.
  3. Chill until ready to serve.
  4. Line salad dish with lettuce and mound tomato mixture on top along with juices.
  5. Whisk lime juice and fish sauce together and pour over tomatoes.
  6. Garnish with last 4 ingredients and serve.

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