Most of my knowledge of Burmese culture comes from my super-weird family. I can’t attest that I have any special insight into the customs and habits, but one thing that I have gathered from my family and from the trips I’ve taken to Burma is that eating is a very social event!
I’ve spent many an afternoon with my Burmese side of the family, sitting around the living room listening to them gossip, sip pots upon pots of freshly brewed tea, and munch on light snacks for hours on end.
Burmese salads are commonly served to keep the socializing from ending. The salads are intensely flavorful, and wonderfully paired with a subtle black tea. My favorite Burmese salad is jinn thoke, a surprisingly quick and easy ginger-based salad that’s absolutely delicious and refreshing, even for someone like me who isn’t typically a fan of ginger.
Ingredients: (serves 4)
- 3 tbs pickled ginger slices
- 1 tbs sesame seeds
- 1 tbs chickpeas, fried
- 1 tbs lima beans, fried
- 1 tbs yellow beans
- 1 tbs peanuts, crushed
- 1 tsp yellow bean flour, lightly roasted
- 1 tbs olive oil
- 1/2 tsp lemon juice
- 1/2 tsp fish sauce (can be substituted with salt if you wish)
- 1 small green chili pepper, chopped
- toasted garlic
Toss all ingredients together until mixed. Season to taste. Place in bowl, garnish with toasted garlic, and serve.
Give my mom’s jinn thoke recipe a try and see if it doesn’t inspire hours of conversation with your loved ones!
© Connie Hum 2012