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Let Thoke Sone (Burmese Hand-Tossed Salad) is one of the more popular Burmese salads.
- 300 g pressed beancurd cakes, soaked
- 200 g fresh egg noodles, blanched
- 160 g cucumber, peeled and shredded
- 150 g green papaya, shredded
- 80 g transparent vermicelli, soaked 2 minutes. and boiled 3 minutes.
- 80 g bean sprout, blanched
- 75 g cooked rice
- 20 g cabbage, shredded
- 60 ml oil for deep-frying
- 4 pieces small potatoes, peeled and cubed
- 1 piece large red chile, finely chopped
- 1 piece medium tomato, peeled and chopped
- 4 tablespoons dried shrimps, soaked and blended to powdery fluff
- 4 tablespoons roasted gram flour
- 4 tablespoons fish sauce
- 2 tablespoons tamarind pulp, soaked in 125 ml water
- 2 tablespoons chile flakes
- 2 tablespoons peanut oil
- 1 teaspoon sugar syrup
- 12 cloves garlic, finely sliced
- 3 pieces vird's-eye chile
- 1 piece medium Onion, finely sliced
- 1/2 cup coriander leaves
Boil potatoes. Drain beancurd cakes and cube. Heat oil in a wok and fry beancurd over medium heat until golden brown. Set aside. Mix chile with cooked rice. For the garnishes: In a wok, fry Onion and garlic until golden and crisp. Remove from heat and set aside. In a bowl, put chile flakes. Pour hot oil over chile flakes, saute and then set aside. In another bowl, strain tamarind water and add bird’s-eye chile and sugar syrup to tamarind water and set aside. When you’re ready to serve, arrange main ingredients on a large plate. Place the bowls of the garnishes around the plate. This recipe is eaten by taking small handfuls of the main ingredients, sprinkling them with a little bit of each of the garnishes and then mixing by hand.