recipes at random

Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything. - Lawrence Downes

Wednesday, December 06, 2006


Burmese ginger salad (gin thoke)

I had ginger salad at lunch today (at Spices in Washington, DC's, Cleveland Park) and thought it might be easy to make. Here's a recipe that seems about right, though the version I had might have been a more traditional not-quite-vegetarian version. According to the recipe I picked, "ginger salad is often served as an appetizer in the United States but as a dessert or palate cleanser in Burma. Select the youngest and freshest ginger possible, avoiding any dried or discolored pieces. For a different, sweeter taste, try substituting red pickled ginger." I'm going to try it with the pickled ginger.

1/2 cup very thinly sliced fresh ginger
3 Tbs. fresh lime juice
1 Tbs. sesame seeds
2 Tbs. peanut oil
2 Tbs. sliced garlic
1 small tomato, coarsely chopped
1 cup diced cabbage
3 Tbs. ground roasted peanuts
2 Tbs. low-sodium or “white” soy sauce
1 Tbs. chickpea flour
Hot green chilies, minced, optional

1. Combine ginger and 2 tablespoons lime juice, and set aside to marinate for a minimum of 2 hours.
2. Dry-roast sesame seeds in large skillet over medium-low heat until fragrant, about 3 minutes, stirring constantly to prevent burning. Remove from heat, and set aside. Heat oil in same skillet over medium heat, and sauté garlic slices until brown, about 2 minutes. Remove from heat, and set aside.
3. Squeeze lime juice from ginger. Combine ginger, tomato, cabbage, peanuts, garlic, remaining oil and sesame seeds. Add soy sauce and remaining lime juice. Sprinkle with chickpea flour, and toss. Garnish with finely chopped chilies, if using.

emily, this sounds amazingly good. will have to try it. young ginger is FWIK "pink". i have never found "young ginger" at any asian store.
ok, i knew i had the link somewhere for this! i found it. it's definitely way different from your version but this is the real mccoy. follow this link and then at the bottom left hand of the page choose 128K and you'll get a video explaining the whole thing as done in burma. very interesting and very different!
thanks, BB - looking forward to the video!
Wow, so much fun! Was a little hard to understand at first. I had to laugh when she went through all the ingredients: fried bananas, fried sesame, fried peanuts, fried coconut, etc.

And it's even vegan! I wonder where the fish-sauce variation I saw came from... Thailand, probably?
lol, i know... i had to listen like 10 times before i understood what she was saying. didn't realize it was temple offerings & vegan, too. i imagine the fish sauce version is indeed thai or maybe laotian. anyway, sounds good! :P thanks for posting this.
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