Burmese Tomato Salad

Burmese Tomato Salad

Burmese Tomato Salad

Burmese Tomato Salad

Burmese Tomato Salad

Three weeks into my stay in Yangon, Myanmar (Burma) I’ve settled in and have tried lots of new recipes. I’m attempting to build up a good all-round knowledge of local foods so I can recreate them when I eventually return home.

One thing that stands out about my stay in Yangon is the incredible heat! It’s so hot that if you go outside between the hours of 8am to 5pm, its like asking for a bucket of water to be thrown at you with the amount you end up sweating! Eugh! The infrastrusture of this emerging economy is also in it’s infancy so frequent power cuts happen. Often large businesses will have back up generators but where I am currently volunteering (a social enterprise) such luxuries are not within easy reach. It doesnt happen too often so I shouldn’t complain! 🙂

With it being so hot, I find my appetite has lessened and I often don’t feel hungry. Rice and noodles are the staple diet here but often eating hot meals is the last thing on my mind. So the delicious Burmese salads are always a light meal choice to turn to. Back home I found that having a salad at lunch time did not keep me full for long, so I often added some protein (usually chicken) and avocado or cheese to bulk it out. Here dairy is not used in the traditional diet and good cheese is expensive and hard to find.

I could eat this tomato salad every day, three times a day if I could! The fried onions and garlic and the peanuts add texture and a creaminess to the salad whilst the tomatoes, coriander and lime juice add freshness. It’s a perfect combination and keeps me full for a long time…

Burmese Tomato Salad

Burmese Tomato Salad

Ingredients

  • 4 fresh tomatoes (halved and thinly sliced)
  • small bunch fresh coriander (chopped)
  • small handful of fried onions
  • smal handful of fried garlic
  • quartre of a white cabbage (finely sliced)
  • small handful of roasted peanuts (lightly pounded)
  • Juice of one lime
  • 1 tsp peanut oil
  • 1 tsp fish sauce (leave out if you want to make it vegetarian)

Method:

  • Mix all the ingredients together just before you want to eat it, simple! 😀

A lot of Myanmar salads seem to have the same base ingredients, try this salad with some slices of deep fried tofu added (tofu salad). It is another amazing light salad to try out.

Thai Style Prawn Noodle Salad

Thai Prawn Noodle Salad

 Thai Prawn Noodle Salad

Thai Style Prawn Noodle Salad

Thai Style Prawn Noodle Salad

This Thai style noodle salad can be served with with or without meat. The ingredients list is a extensive but it is actually a really simple and quick meal to throw together. Serve as a starter or bulk it out for a main meal. The salad dressing really makes this dish and the last minute addition of chilli and herbs takes it to another level! 😀

Thai Style Prawn Noodle Salad

Thai Style Prawn Noodle Salad

I served this noodle salad as part of an ‘Asian Inspired Afternoon Tea’ in little tea cups to replace the sandwiches that are usually served. As well as this noodle salad I also served ‘Smoked Salmon and Avocado Sushi’, ‘Chicken and Shitake Mushroom Potstickers’ and ‘Braised Duck in Cucumber Cups‘.

Ingredients

  • 12 raw large king prawns (alternatively you can use chicken or tofu)
  • 2 tbs fish sauce
  • 1 clove garlic, crushed
  • 1 tsp sesame oil
  • pinch sugar
  • juice of half a lime
  • 50g vermicelli noodles
  • 1 tsp sesame oil
  • carrots, julienne
  • cucumber, julienne
  • 1 tbs honey
  • 3 tbs peanut butter
  • 3 tbs coconut milk
  • 2 tbs fish sauce
  • juice of half a lime
  • small bunch of coriander stalks
  • handful of coriander, chopped
  • Approx 10 mint leaves, chopped
  • 2 tbs sesame seeds
  • 1 Thai red chilli, finely sliced

Method

  • Peel and de-vein the prawns, mix up the marinade (fish sauce, sesame oil, garlic, sugar, lime) and thoroughly coat the prawns. Leave in the fridge until ready to cook.
  • Immerse the vermicelli rice noodles in  a bowl of boiled water and leave until the water is cooled enough to handle the noodles. The noodles should have re-hydrated so they are bendy but not falling apart when stirred together.
  • In the meantime, make the salad dressing by putting the honey, peanut butter, coconut milk, fish sauce, lime juice and coriander stalks into a blender and whizz up until smooth. Simple! 🙂
  • Drain the vermicelli and coat in 1 tsp sesame oil to stop them sticking together.
  • Just before serving, pan fry the prawns (no additional oil required) until just cooked.
  • In a large salad bowl, toss the vermicelli, carrots, cucumber, coriander, mint and chilli together (use your hands as it’s quicker and easier)
  • Add half of the salad dressing, you may need to add more but will not need it all (serve the remainder on the table so people can help themselves to extra), add the cooked prawns and sesame seeds. Give it all one final toss with some salad spoons and serve with an extra sprinkle of sesame seeds.
Thai Style Prawn Noodle Salad

Thai Style Prawn Noodle Salad

It’s been a while since I made this salad. Since then I’ve tried it again but made a hot version by stir-frying the dressing into hot noodles, adding chicken as well as prawns. The end result was tasty, a lot richer than the salad as the noodles soak up the dressing more. Definitely a good alternative if you want a hot meal! 🙂