Thanhat

Thanhat Recipe - Vegetarian Burmese Dish with Sesame and Turmeric

Region / culture: Burma | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Thanhat is a traditional Korean cucumber salad that is both refreshing and flavorful. This dish is perfect for a light and healthy meal or as a side dish to complement a main course.

History

Thanhat has been a popular dish in Korean cuisine for centuries. It is often served during special occasions and celebrations, as it is believed to bring good luck and prosperity. The combination of cucumbers, vinegar, and sesame oil creates a unique and delicious flavor that is loved by many.

Ingredients

3 large cucumbers
60 ml white vinegar
60 ml sesame oil
3 large onions
6 cloves of garlic
1.5 tbsp white sesame seeds
1 tsp turmeric powder
2 tsp sugar
salt and vinegar to taste

How to prepare

Peel the cucumbers and cut them in half lengthwise.
Remove the seeds and cut them into 2-inch lengths.
Place the cucumbers in a saucepan.
Add vinegar.
Add enough water to cover the cucumbers.
Add a pinch of salt, then cover the pan and simmer until the cucumbers are slightly tender.
Drain the cucumbers and set them aside.
In a pan, toast the sesame seeds until they start to pop, then set them aside.
In a wok, heat 1 tbsp of sesame oil and fry the onions and garlic.
Set them aside when they turn dark brown.
Add the remaining oil, turmeric, sugar, and some vinegar for the dressing.
Stir the mixture over low heat until the sugar dissolves.
Allow the dressing to cool.
Arrange the cucumbers in a bowl.
Pour the salad dressing over them.
Garnish with onions, garlic, and sesame seeds.

Variations

Add sliced red chili peppers for a spicy kick.
Substitute rice vinegar for white vinegar for a milder flavor.
Add thinly sliced carrots or radishes for extra crunch.

Cooking Tips & Tricks

Be sure to peel and remove the seeds from the cucumbers to ensure a crisp texture.

- Toasting the sesame seeds before adding them to the salad will enhance their nutty flavor.

- Adjust the amount of vinegar and sugar in the dressing to suit your taste preferences.

Serving Suggestions

Thanhat can be served as a side dish with grilled meats or as a refreshing appetizer before a meal.

Cooking Techniques

Simmer the cucumbers until slightly tender to retain their crisp texture.

- Toast the sesame seeds in a dry pan over low heat to prevent burning.

Ingredient Substitutions

Use rice vinegar instead of white vinegar for a different flavor profile.

- Substitute honey or maple syrup for sugar in the dressing.

Make Ahead Tips

Thanhat can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just add the dressing and garnishes before serving.

Presentation Ideas

Serve Thanhat in a decorative bowl and garnish with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Thanhat pairs well with grilled meats, rice dishes, or as a light snack on its own.

Storage and Reheating Instructions

Store any leftover Thanhat in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Thanhat contains approximately 120 calories.

Carbohydrates

Each serving of Thanhat contains approximately 10 grams of carbohydrates.

Fats

Each serving of Thanhat contains approximately 8 grams of fats.

Proteins

Each serving of Thanhat contains approximately 2 grams of proteins.

Vitamins and minerals

Thanhat is a good source of vitamin C, vitamin K, and potassium.

Alergens

Thanhat contains sesame seeds and garlic, which may be allergens for some individuals.

Summary

Thanhat is a low-calorie dish that is rich in vitamins and minerals, making it a healthy choice for a light meal or side dish.

Summary

Thanhat is a delicious and healthy Korean cucumber salad that is easy to make and perfect for any occasion. Enjoy the refreshing flavors of this dish as a side dish or appetizer with your favorite meals.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Thanhat. It was many years ago, when I was just a young girl living in a small village in Vietnam. My grandmother was known for her delicious cooking, and she had learned this recipe from her own grandmother many years before. I remember watching her in the kitchen, her hands moving deftly as she mixed the ingredients together to create a dish that was both savory and sweet.

As a young girl, I was fascinated by the way my grandmother could take a few simple ingredients and transform them into something so delicious. I would often sit at her feet, watching her work and asking her questions about the recipes she used. She would always smile and answer my questions, patiently explaining each step of the process to me.

One day, as she was preparing a meal for our family, I asked her about the recipe for Thanhat. She paused for a moment, her eyes twinkling with a mischievous glint, before she finally relented and told me the story behind the dish.

She explained that Thanhat was a traditional Vietnamese dessert that was often served during special occasions and celebrations. It was made with glutinous rice flour, coconut milk, and sugar, and was cooked until it formed a thick, creamy pudding-like consistency. The dish was then topped with a sweet coconut sauce and garnished with toasted sesame seeds.

My grandmother told me that she had first learned to make Thanhat from her own grandmother when she was just a young girl like me. She recalled how her grandmother would take her into the kitchen and teach her the secrets of traditional Vietnamese cooking, passing down recipes that had been in our family for generations.

As she spoke, I could see the love and pride in her eyes as she talked about her grandmother and the lessons she had learned from her. I could tell that cooking was more than just a chore for my grandmother – it was a way for her to connect with her past, to honor her heritage, and to share a piece of herself with her family.

After hearing the story behind the recipe for Thanhat, I begged my grandmother to teach me how to make it. She smiled and nodded, her hands moving with practiced ease as she guided me through each step of the process. Together, we mixed the rice flour with coconut milk and sugar, stirring the mixture over a low flame until it thickened and formed a smooth, creamy pudding.

As the Thanhat cooked, my grandmother shared more stories with me – tales of her childhood in Vietnam, of the traditions and customs that had shaped her life, and of the love and joy that had always been present in her family's kitchen. I listened intently, absorbing every word she said and savoring the time we spent together.

When the Thanhat was finally ready, my grandmother ladled it into bowls and topped it with the sweet coconut sauce and toasted sesame seeds. The aroma of coconut and sugar filled the air, and my mouth watered in anticipation as I took my first bite.

The taste of the Thanhat was like nothing I had ever experienced before – rich and creamy, with a perfect balance of sweetness and nuttiness. I savored each spoonful, closing my eyes and letting the flavors dance on my tongue.

As I finished my bowl, my grandmother watched me with a satisfied smile. She knew that I had not only learned to make a delicious dessert, but that I had also gained a deeper understanding of our family's heritage and traditions. Cooking, she told me, was more than just following a recipe – it was a way to connect with our past, to honor those who had come before us, and to create lasting memories with those we loved.

And so, every time I make Thanhat now, I think of my grandmother and the lessons she taught me. I remember the stories she shared, the love she poured into each dish, and the joy she found in the simple act of cooking. And I am grateful for the gift she gave me – the gift of tradition, of connection, and of a delicious dessert that will always remind me of her.