One of the favourite, simple, salads in Burmese food is salad Noodles! (there are many versions of the noodle salad according to the states and regions in Myanmar).
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1 the coconut is a versatile fruit for the cook in the kitchen. The fibrous outer shell may be used as a scrubber to scour pots and pans, or to provide a quick-burning high heat fuel.(Burma) with vegetables or even w/ rice (let thohk or let thohk sohn – hand mixed salad) it is also similar to Filipino Palabok, topped with tinapa (smoked fish flakes) The tough inner shell can be used as a mug or fit a handle and it becomes a ladle. Airline Myanmar
Although these foundations are relatively simple, one of the pleasures of eating an authentic Burmese meal is the sheer variety of dishes at a single setting, something that rivals even Thai food.
The main ingredient for a salad, is the dressing, and in Burmese salads, the dressing are always blend in taste of lemon, lime or tamarind juice, with patis, (fish sauce) fried onions, with some oil to mix the noodles in dal, or chick peas powder. One of the culinary highlights of Burmese food is undoubtedly ăthouq – light, tart and spicy salads made with raw vegetables or fruit tossed with lime juice, onions, peanuts, roasted chickpea powder and chillies.
(you can buy the chick pea powder in any Asian grocery) you just have to pan heat to roast the powder, for few minutes (to remove the raw taste) top with fresh, cilantro or coriander leaves.
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