Gin Thoke I

Gin Thoke I Recipe - Delicious Vegetarian Burmese Dish

Region / culture: Burma | Preparation time: 2 hours | Cooking time: 5 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gin Thoke I is a traditional Burmese salad that is bursting with flavors and textures. This refreshing salad is made with fresh ginger, lime juice, sesame seeds, peanuts, and a variety of other ingredients that come together to create a delicious and healthy dish.

History

Gin Thoke I has been a popular dish in Myanmar for centuries. It is often served as a side dish or appetizer at family gatherings, celebrations, and special occasions. The combination of fresh ingredients and bold flavors make this salad a favorite among locals and visitors alike.

Ingredients

Half a cup of very thinly sliced fresh ginger
3 tbsp of fresh lime juice
1 tbsp of sesame seeds
2 tbsp of peanut oil
2 tbsp of sliced garlic
1 small tomato, coarsely chopped
1 cup of diced cabbage
3 tbsp of ground roasted peanuts
2 tbsp of low-sodium or 'white' soy sauce
1 tbsp of chickpea flour
Optional: minced hot green chilies

How to prepare

Combine 2 tbsp of lime juice with ginger and let it marinate for at least 2 hours.
In a large skillet, dry-roast sesame seeds over medium-low heat for about 3 minutes, stirring constantly to prevent burning. Set aside.
Remove the skillet from heat and set aside.
Heat oil in the same skillet over medium heat and sauté garlic slices until browned, approximately 2 minutes.
Remove the skillet from heat and set aside.
Squeeze the lime juice from the ginger.
Combine ginger, tomato, cabbage, peanuts, garlic, remaining oil, and sesame seeds.
Add soy sauce and the remaining lime juice.
Sprinkle with chickpea flour and toss.
Garnish with finely chopped chilies, if desired.

Variations

Add diced mango or pineapple for a sweet and tangy twist.
Substitute the peanuts with cashews or almonds for a different flavor profile.
Use tamarind paste instead of lime juice for a more sour taste.

Cooking Tips & Tricks

Make sure to thinly slice the ginger to ensure that it blends well with the other ingredients.

- Dry-roasting the sesame seeds adds a nutty flavor to the salad.

- Marinating the ginger in lime juice helps to mellow out the sharpness of the ginger.

- Adjust the amount of chilies to suit your spice preference.

Serving Suggestions

Gin Thoke I can be served as a side dish or appetizer alongside other Burmese dishes such as Mohinga or Shan Noodles. It pairs well with steamed rice or as a topping for grilled meats.

Cooking Techniques

Dry-roasting the sesame seeds adds a toasty flavor to the salad.

- Sautéing the garlic until browned enhances its aroma and flavor.

- Tossing the salad with chickpea flour helps to thicken the dressing and coat the ingredients evenly.

Ingredient Substitutions

Use canola oil or vegetable oil instead of peanut oil.

- Substitute soy sauce with tamari for a gluten-free option.

- Replace the cabbage with shredded lettuce or kale for a different texture.

Make Ahead Tips

Gin Thoke I can be prepared in advance and stored in the refrigerator for up to 2 days. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve Gin Thoke I in a large bowl or on individual plates garnished with fresh cilantro or mint leaves. Sprinkle extra sesame seeds on top for added crunch.

Pairing Recommendations

Pair Gin Thoke I with a refreshing drink such as iced green tea or a cold beer. It also goes well with a side of pickled vegetables or kimchi.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds or enjoy it cold.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 3g

- Sugars: 3g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin C: 15% DV

- Iron: 8% DV

Alergens

Peanuts

Summary

Gin Thoke I is a nutritious salad that is rich in vitamins, minerals, and healthy fats. It is a great source of fiber and protein, making it a satisfying and wholesome dish.

Summary

Gin Thoke I is a flavorful and nutritious Burmese salad that is easy to make and perfect for any occasion. With its fresh ingredients and bold flavors, this salad is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was visiting my friend, Ma Khin, in her bustling kitchen. The aroma of spices and herbs filled the air as she moved gracefully from one pot to another, stirring and tasting as she went. I watched in awe as she prepared dish after dish with such ease and skill.

As we sat down to enjoy our meal, Ma Khin told me the story behind the recipe for Gin Thoke. She explained that it was a traditional Burmese salad made with fresh ginger, peanuts, and a tangy dressing of lime juice and fish sauce. The combination of flavors was like nothing I had ever tasted before, and I knew I had to learn how to make it myself.

Ma Khin graciously agreed to teach me her recipe, passing down the knowledge that had been handed down to her from generations past. She showed me how to peel and slice the ginger into thin strips, a task that required patience and precision. She then toasted the peanuts in a dry skillet until they were golden brown and fragrant, releasing their nutty aroma into the air.

Next, Ma Khin mixed together the lime juice, fish sauce, sugar, and chili flakes to create the dressing for the salad. She tasted it carefully, adjusting the flavors until they were just right. Then, she tossed the ginger and peanuts with the dressing, coating each ingredient with its tangy, salty goodness.

Finally, Ma Khin garnished the salad with a sprinkle of fresh cilantro and a few slices of red chili for an extra kick of heat. The finished dish was a beautiful mosaic of colors and textures, each bite bursting with flavor and freshness.

I thanked Ma Khin profusely for sharing her recipe with me, promising to cherish it and pass it on to future generations. As I left her home that day, I felt a renewed sense of connection to my roots and a deep appreciation for the culinary traditions that had shaped me.

Over the years, I have made Gin Thoke countless times, each batch a tribute to the lessons I learned from Ma Khin. I have shared the recipe with friends and family, spreading the joy of this delicious dish far and wide. And as I prepare it in my own kitchen, I feel Ma Khin's presence with me, guiding my hands and filling my heart with warmth and gratitude.

In a world that is constantly changing and evolving, it is comforting to know that some things remain timeless and true. The recipe for Gin Thoke is a testament to the power of tradition and the beauty of cultural exchange. It is a reminder that food has the ability to bring people together, bridging gaps and creating connections that transcend language and borders.

So the next time you find yourself in the kitchen, feeling inspired to try something new, I urge you to seek out a recipe that speaks to your soul. Let it become a part of your culinary repertoire, a treasure to be cherished and shared with those you hold dear. And who knows, perhaps one day you will pass it on to someone else, continuing the cycle of learning and love that makes food so special.

In the end, it is not just the ingredients or the techniques that make a recipe truly magical. It is the stories behind it, the memories woven into each bite, that give it life and meaning. And for that, I am forever grateful to Ma Khin and all the other wonderful cooks who have enriched my life with their knowledge and their love.