Let Thoke Sone (Burmese Hand-Tossed Salad)

By á-50882

Let Thoke Sone (Burmese Hand-Tossed Salad) is one of the more popular Burmese salads.

Ingredients

• For garnish:
• 300 g pressed beancurd cakes, soaked
• 200 g fresh egg noodles, blanched
• 160 g cucumber, peeled and shredded
• 150 g green papaya, shredded
• 80 g transparent vermicelli, soaked 2 minutes. and boiled 3 minutes.
• 80 g bean sprout, blanched
• 75 g cooked rice
• 20 g cabbage, shredded
• 60 ml oil for deep-frying
• 4 pieces small potatoes, peeled and cubed
• 1 piece large red chile, finely chopped
• 1 piece medium tomato, peeled and chopped
• 4 tablespoons dried shrimps, soaked and blended to powdery fluff
• 4 tablespoons roasted gram flour
• 4 tablespoons fish sauce
• 2 tablespoons tamarind pulp, soaked in 125 ml water
• 2 tablespoons chile flakes
• 2 tablespoons peanut oil
• 1 teaspoon sugar syrup
• 12 cloves garlic, finely sliced
• 3 pieces vird's-eye chile
• 1 piece medium Onion, finely sliced
• 1/2 cup coriander leaves

Preparation

Step 1

Boil potatoes. Drain beancurd cakes and cube. Heat oil in a wok and fry beancurd over medium heat until golden brown. Set aside. Mix chile with cooked rice. For the garnishes: In a wok, fry Onion and garlic until golden and crisp. Remove from heat and set aside. In a bowl, put chile flakes. Pour hot oil over chile flakes, saute and then set aside. In another bowl, strain tamarind water and add bird’s-eye chile and sugar syrup to tamarind water and set aside. When you’re ready to serve, arrange main ingredients on a large plate. Place the bowls of the garnishes around the plate. This recipe is eaten by taking small handfuls of the main ingredients, sprinkling them with a little bit of each of the garnishes and then mixing by hand.