Gin thoke – ginger salad

écrit le par Posté dans : Burma, Salad | tag(s) : , , , , , ,
Ease : 1
Cost : 1
Spicy :
People : 4
  • Baking :
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    Ingredients :

    • 1/2 cup of lentils and fried refreshed
    • 1/2 cup of lima beans and fried refreshed
    • 2 teaspoons of baking soda
    • 2 lemon juice
    • 5cm of fresh ginger, peeled and cut into julienne
    • 2 teaspoons of sesame seeds, toasted
    • 2 tablespoons of chopped salted peanuts and dry roasted, crushed
    • 1/2 Chinese cabbage chopped
    • 1/2 medium onion, thinly sliced ​​
    • 1/2 serrano chili, seeded and diced
    • 1 tablespoon of fish sauce
    • 1 tablespoon of peanut oil
    • Salt and pepper to taste

    Preparation :

    Soak overnight lima beans and lentils in two separate bowls filled with water with a teaspoon of baking soda in each bowl.
    Place the julienned ginger and lemon juice in a jar and refrigerate for at least 12 hours.

    The next day, drain and thoroughly dry lima beans and lentils.

    Heat oil in a pan and fry the beans and lentils separately until golden brown. Drain and reserve. In a bowl, combine cabbage, onion, pepper, sesame seeds, peanuts, fish oil, peanut oil, pickled ginger, lemon juice, salt, pepper and 1/2 cup each lentils and lima beans then mix.

    Taste and add the oil and sauce if necessary. Let stand for about 5-10 minutes and serve.


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