Bean Sprouts and Curd Salad

Bean Sprouts and Curd Salad Recipe from Burma

Region / culture: Burma | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Bean Sprouts and Curd Salad is a refreshing and nutritious dish that combines the crunchiness of bean sprouts with the soft texture of curd, creating a delightful contrast. This salad is perfect for those who are looking for a light yet satisfying meal. The addition of shrimp powder, fish sauce, and roasted chili powder adds depth and a hint of spice that elevates the flavors, making it a unique dish that stands out.

History

The origins of Bean Sprouts and Curd Salad can be traced back to Southeast Asian cuisine, where bean sprouts and tofu (beancurd) are staple ingredients. Over time, variations of this salad have emerged, incorporating local flavors and ingredients. This particular recipe is inspired by traditional methods but has been adapted for a more global palate, making it accessible to a wider audience.

Ingredients

3 cups of bean sprouts
1 cup of sliced beancurd
1 tbsp of oil for salad (extra for frying curd)
2 tbsp of shrimp powder
2 tsp of fish sauce
1 tsp or less of roasted chili powder
1 large lime
0.5 cup of fried onion

How to prepare

Trim the sprouts and boil them for 5 minutes or until they are cooked.
Slice the curd into 0.5 inch strips and fry the strips in a wok until they become crisp.
In a bowl, combine the sprouts, shrimp powder, 1 tbsp of oil, fish sauce, and chili powder.
Squeeze lime juice over the mixture and mix it well.
Add salt, sauce, or lime according to your taste.
Add the curds and fried onion.
Gently mix everything together and then serve.

Variations

For a vegetarian version, omit the shrimp powder and fish sauce, replacing them with soy sauce or tamari. You can also add other vegetables like shredded carrots or cucumber for extra crunch and nutrition.

Cooking Tips & Tricks

To ensure the bean sprouts remain crunchy, boil them briefly and immediately rinse under cold water to stop the cooking process. When frying the curd, make sure the oil is hot enough so that the curd becomes crispy on the outside while remaining soft inside. For a more intense flavor, you can toast the shrimp powder before adding it to the salad.

Serving Suggestions

This salad can be served as a light main course or as a side dish. It pairs well with steamed rice or noodles for a more filling meal. For a refreshing touch, serve chilled, especially on warm days.

Cooking Techniques

The key techniques in this recipe are boiling, frying, and mixing. Boiling the bean sprouts briefly helps retain their crunch, while frying the curd adds texture. Properly mixing the ingredients ensures that the flavors are well distributed.

Ingredient Substitutions

If shrimp powder is not available, you can use crushed dried shrimp or omit it altogether for a vegetarian version. Lemon juice can be used in place of lime, and any crispy fried onions can substitute for homemade fried onions.

Make Ahead Tips

The bean sprouts and curd can be prepared ahead of time and stored in the refrigerator. However, it's best to mix the salad just before serving to maintain the freshness and crunch of the ingredients.

Presentation Ideas

Serve the salad in a large bowl or individual serving dishes. Garnish with extra fried onions, a sprinkle of chili powder, and lime wedges for an appealing presentation.

Pairing Recommendations

This salad pairs well with light, crisp white wines such as Sauvignon Blanc or a dry Riesling. For non-alcoholic options, a chilled herbal tea or sparkling water with lime complements the flavors of the salad.

Storage and Reheating Instructions

This salad is best enjoyed fresh and does not store well once mixed. However, the cooked bean sprouts and fried curd can be stored separately in the refrigerator for up to 2 days. Reheat the curd in a pan or oven to regain crispiness before mixing with the other ingredients.

Nutrition Information

Calories per serving

A serving of Bean Sprouts and Curd Salad contains about 150-200 calories, making it a light and healthy option that can fit into various dietary plans.

Carbohydrates

This salad is relatively low in carbohydrates, with the main sources being the bean sprouts and fried onion. A serving of this salad contains approximately 10-15 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come primarily from the oil used for frying the curd and onions. However, by using a minimal amount of oil and opting for healthier oils like olive or coconut, the fat content can be kept to a moderate level. Each serving contains about 8-12 grams of fats, most of which are unsaturated fats.

Proteins

Bean sprouts and curd are excellent sources of plant-based protein, making this salad a great option for vegetarians and vegans. The addition of shrimp powder also contributes to the protein content. Each serving provides approximately 10-15 grams of protein, supporting muscle growth and repair.

Vitamins and minerals

This salad is rich in vitamins and minerals, thanks to the variety of ingredients used. Bean sprouts are a good source of Vitamin C, while curd provides calcium and iron. The lime juice adds a boost of Vitamin C, enhancing the nutritional profile of the dish.

Alergens

The main allergens in this recipe are shrimp powder and fish sauce, which can be problematic for those with shellfish allergies. The curd (tofu) is soy-based, which is another common allergen to be aware of.

Summary

Overall, Bean Sprouts and Curd Salad is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is low in calories and can be adapted to suit different dietary needs by substituting or omitting allergenic ingredients.

Summary

Bean Sprouts and Curd Salad is a versatile and nutritious dish that combines the best of fresh and cooked ingredients. With its balance of flavors and textures, it's a delightful addition to any meal. Whether you're looking for a light lunch or a unique side dish, this salad is sure to impress.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day and I was visiting my friend Maria at her home in the countryside. Maria was known for her incredible culinary skills and always had the most delicious dishes prepared for us whenever we visited.

On this particular day, Maria had prepared a Bean Sprouts and Curd Salad that looked absolutely divine. The vibrant colors of the fresh vegetables mixed with the creamy curd and tangy dressing made my mouth water just looking at it. I knew I had to learn how to make this dish myself.

I asked Maria where she had learned the recipe and she told me that she had picked it up from a friend who had traveled to India and brought back the recipe with her. Maria was kind enough to share the recipe with me and I couldn't wait to try it out in my own kitchen.

I gathered all the ingredients I would need for the salad - fresh bean sprouts, creamy curd, crunchy bell peppers, tangy lemon juice, and fragrant herbs. As I began to prepare the dish, I thought back to all the different recipes I had learned over the years from various friends and family members.

Growing up, my own grandmother had been my biggest culinary inspiration. She had a knack for taking simple ingredients and turning them into the most delicious meals. I spent countless hours in her kitchen watching her cook, asking her questions, and learning her secrets.

One of my favorite memories was when she taught me how to make her famous chicken soup. She had learned the recipe from her own mother, who had passed it down through the generations. As we cooked together, she shared stories about her childhood and the different places she had lived, each one influencing her cooking in some way.

I thought about all the recipes I had collected over the years from friends, family, and even strangers I had met while traveling. Each recipe told a story - of a place, a person, a memory. And now, as I prepared the Bean Sprouts and Curd Salad, I knew that this recipe would become a part of my own culinary story.

As the salad came together, I marveled at how the simple combination of ingredients created such a delicious and satisfying dish. The crunch of the bean sprouts, the creaminess of the curd, the freshness of the vegetables - it was a perfect balance of flavors and textures.

I served the salad to my family that evening and they couldn't get enough of it. They raved about the unique combination of flavors and how light and refreshing the dish was on a hot summer day. I felt proud to have added this recipe to my repertoire and knew that it would become a staple in our household.

Over the years, I have continued to experiment with the Bean Sprouts and Curd Salad, adding my own twist to the recipe. Sometimes I'll add a sprinkle of toasted nuts for extra crunch, or a drizzle of honey for a touch of sweetness. Each variation is delicious in its own way, but the original recipe will always hold a special place in my heart.

As I grow older, I realize that my love for cooking and collecting recipes is a way for me to connect with my past and with the people who have influenced me along the way. Each dish I create is a reflection of the places I've been, the people I've met, and the memories I hold dear.

And so, as I sit down to enjoy a bowl of Bean Sprouts and Curd Salad, I am reminded of Maria, my grandmother, and all the other wonderful cooks who have inspired me on my culinary journey. I am grateful for their influence and for the recipes that have become a part of my own story. And I can't wait to see where my next culinary adventure will take me.