When you are visiting Myanmar and explore traditional foods, rice salad is not one of the dish you will normally find in restaurants or even at street vendor. Very specific and few restaurants offer rice salad in their menu. It though is one of the many dishes enjoyed by locals. Depending on each person and region, what you put in your rice salad may differ. Today I want to share with you all, the typical rice salad made in our warm and cozy home.
As the name suggests the main ingredient of this dish is cooked rice. When making rice salad, make sure you cook half basmati and half jasmine to achieve a nice blend of texture.
Another important ingredient for rice salad is garlic and onion oil. Check out our Garlic and Onion Oil recipe under Sauces/Condiments/Oil tab.
When preparing your dried shrimp, make sure to wash it 2-3 time first then squeeze the excess water. Similar to how you wash the rice before cooking it. Then you can pound the dried shrimp in a mortar and pestle.
Another important ingredient is the tamarind water. You can easily purchase tamarind paste from grocery store and add warm water to it but I prefer the tamarind water extracted from the actual ripe tamarind pulp. See our tamarind water recipe under Sauces/Condiments/Oil tab.
Ingredients
1 cup cooked rice
1 tablespoon of diced cooked potato
1 tablespoon of shredded cabbage
1/2 tablespoon of shredded shallot
1 tablespoon of garlic and onion oil
1/2 tablespoon of roasted chickpea powder
1/2 tablespoon of pounded dried shrimp
1 tablespoon of tamarind water
desired amount of coriander
Methods
Place all the ingredients in a large bowl and mix it thoroughly either by hand or spoon. After mixing, have a taste. If needed add some salt according to your taste.
Serve it with egg or fried chicken and sliced cucumber. You may also add meat into your rice salad as you wish.
Thank you for reading.
Recipe by Home
Written by Spices
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