Burmese-style Rice Salad

Burmese-style Rice Salad Recipe | Vegetarian Food from Burma

Region / culture: Burma | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Burmese-style Rice Salad is a flavorful and colorful dish that combines a variety of textures and flavors. This salad is a popular dish in Myanmar and is often served as a side dish or a light meal. The combination of cooked rice, noodles, vegetables, and a tangy dressing makes this salad a refreshing and satisfying dish.

History

Burmese-style Rice Salad, also known as "Thoke," has been a staple in Burmese cuisine for centuries. This dish is often served during special occasions and festivals in Myanmar. The salad is a reflection of the diverse flavors and ingredients found in Burmese cuisine, which is influenced by neighboring countries such as India, China, and Thailand.

Ingredients

Main ingredients

0.5 cup cooked rice
0.5 cup rice vermicelli, soaked in hot water until soft
0.5 cup egg noodles, cooked al dente
0.5 cup boiled potatoes, sliced
0.25 cup fried bean curd, thinly sliced
1 hard-boiled egg, chopped
0.33 cup cabbage, shredded
0.33 cup green papaya, shredded
0.33 cup cucumber, shredded
0.33 cup carrots, shredded
0.33 cup onion, thinly sliced

Dressing

2 tbsp lime juice
8 tbsp tamarind juice
4 tbsp fish sauce
4 tbsp chili oil
2 tbsp gram flour
2 tbsp dried prawns, pounded
2 tbsp dried chili powder

Garnish

a handful of fried shallots
a handful of coriander leaves

How to prepare

In a large bowl, combine rice, vermicelli, egg noodles, and potatoes. Add the ingredients for the dressing and mix well. Adjust the seasoning if desired. Then, add the remaining salad ingredients and mix well. Garnish with shallots and coriander leaves. This recipe serves 4 people.

Variations

Add cooked shrimp or chicken for additional protein.
Substitute the vegetables with your favorite vegetables such as bell peppers, snow peas, or broccoli.
Use different types of noodles such as rice noodles or glass noodles for a different texture.

Cooking Tips & Tricks

Make sure to cook the rice, noodles, and potatoes until they are soft but still have a slight bite to them.

- Adjust the seasoning of the dressing to suit your taste preferences. You can add more lime juice for a tangier flavor or more fish sauce for a saltier taste.

- Be sure to mix the salad ingredients well to ensure that the flavors are evenly distributed throughout the dish.

- Garnish the salad with fried shallots and fresh coriander leaves for added flavor and texture.

Serving Suggestions

This Burmese-style Rice Salad can be served as a side dish or a light meal on its own. It pairs well with grilled meats or seafood dishes. You can also serve it with a side of fresh fruit or a light soup for a complete meal.

Cooking Techniques

Boil the rice, noodles, and potatoes separately until they are cooked through.

- Shred the vegetables thinly to ensure that they mix well with the other ingredients in the salad.

- Pound the dried prawns in a mortar and pestle to release their flavors and aromas.

Ingredient Substitutions

Substitute lime juice with lemon juice if you don't have lime on hand.

- Use soy sauce as a substitute for fish sauce if you prefer a vegetarian option.

- Replace dried prawns with dried shrimp or omit them altogether if you have a seafood allergy.

Make Ahead Tips

You can prepare the dressing and cook the rice, noodles, and potatoes ahead of time and store them in the refrigerator until you are ready to assemble the salad. Mix the salad ingredients together just before serving to ensure that the flavors are fresh.

Presentation Ideas

Serve this Burmese-style Rice Salad in a large bowl or on individual plates. Garnish the salad with fried shallots and fresh coriander leaves for a pop of color and flavor. You can also serve the salad in lettuce cups for a fun and interactive presentation.

Pairing Recommendations

This Burmese-style Rice Salad pairs well with grilled meats such as chicken, pork, or beef. It also goes well with seafood dishes such as grilled shrimp or fish. Serve the salad with a side of steamed rice or noodles for a complete meal.

Storage and Reheating Instructions

Store any leftover Burmese-style Rice Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes until warmed through. You can also enjoy the salad cold straight from the refrigerator.

Nutrition Information

Calories per serving

Each serving of this Burmese-style Rice Salad contains approximately 300 calories. The calorie content may vary depending on the portion size and ingredients used.

Carbohydrates

The main sources of carbohydrates in this Burmese-style Rice Salad come from the rice, noodles, and vegetables. Carbohydrates provide energy for the body and are essential for overall health and well-being.

Fats

The fats in this dish come from the oil used in the dressing and the fried bean curd. Fats are important for the absorption of certain vitamins and minerals and are a source of energy for the body.

Proteins

Proteins in this salad come from the egg, dried prawns, and bean curd. Proteins are essential for building and repairing tissues in the body and are important for overall health.

Vitamins and minerals

This Burmese-style Rice Salad is rich in vitamins and minerals from the variety of vegetables used in the dish. Vegetables such as cabbage, papaya, cucumber, carrots, and onions provide essential nutrients such as vitamin C, vitamin A, and potassium.

Alergens

This recipe contains eggs, fish sauce, and dried prawns, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this Burmese-style Rice Salad is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying meal that can be enjoyed as a light lunch or dinner option.

Summary

Burmese-style Rice Salad is a delicious and nutritious dish that is easy to prepare and full of flavor. This salad is a great way to enjoy a variety of vegetables and proteins in one dish. Whether served as a side dish or a light meal, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Burmese-style Rice Salad. It was many years ago, when I was just a young girl living in a small village in Myanmar. I had always been fascinated by the different flavors and ingredients that were used in our traditional cuisine, so when my neighbor, Daw May, invited me over to learn how to make this special dish, I jumped at the chance.

Daw May was a wonderful cook, known throughout the village for her delicious meals and generous spirit. She had learned the recipe for Burmese-style Rice Salad from her own grandmother, who had passed it down through the generations. As I watched her carefully measure out the rice, mix in the fresh vegetables and herbs, and drizzle on the tangy dressing, I knew that I was witnessing something truly special.

Daw May patiently guided me through each step of the recipe, explaining the importance of using the freshest ingredients and taking the time to properly prepare each component. As we worked together in her cozy kitchen, the fragrant aromas of garlic, ginger, and cilantro filled the air, creating a sense of warmth and comfort that I still remember to this day.

After we had finished making the salad, Daw May invited me to sit down at her table and sample the finished dish. As I took my first bite, I was struck by the perfect balance of flavors – the nutty sweetness of the rice, the crispness of the vegetables, and the zingy kick of the dressing. It was unlike anything I had ever tasted before, and I knew that I had found a new favorite recipe.

Over the years, I have made Burmese-style Rice Salad countless times, each time bringing back memories of that first experience in Daw May's kitchen. I have shared the recipe with friends and family, passing down the tradition that was passed down to me. Each time I prepare it, I feel a connection to my past and a sense of pride in preserving a piece of my cultural heritage.

As I sit here now, reflecting on that day so long ago, I am grateful for the opportunity to learn from Daw May and to carry on the tradition of making this special dish. It is a reminder of the power of food to bring people together, to create memories, and to celebrate the flavors of our past.

So the next time you find yourself in the kitchen, looking for a new recipe to try, I urge you to consider making Burmese-style Rice Salad. It may not only tantalize your taste buds but also transport you to a world of tradition and culture that has been passed down through the ages. And who knows, perhaps one day you will have a story of your own to tell about how you learned to make this special dish.