Rangoon Sisters recipe for khayan jin thee thoke – Salad with crunchy tomatoes and peanuts

This crunchy peanut salad is in contrast to the fresh and lively tomatoes. Use the best quality tomatoes you can buy to get the most out of this dish. It is better to make it fresh for the day and can be served along with a curry or just a little rice.

Serve 4 as unsalted roasted peanuts 50 g tomatoes 300 g, at room temperature, a quarter ½ finger green pepper, peeled (optional) Finely peeled shrimp 1 tablespoon (optional) 1-2 raw leeks, peeled and thinly sliced ​​with oil 3-f 5 tablespoons (see below) lemon juice pesh fish sauce 2 teaspoons (no vegan appearance, season with salt) Small cilantro leaf flour 1 teaspoon, toasted onions, crispy fries for decoration (purchased in the store or see below), for decoration

For hsi jet / kyethun phyu kyaw – garlic oil / crunchy garlic (made 1 large jar) garlic 3 bulbs, peeled clove 400 ml (vegetarian, sunflower or peanut) turmeric powder 1 tablespoon

For kyethun hsi / kyethun ni kyaw – onion oil / crispy fried onions (made 1 large jar) onion 18-20, peeledoil 400 ml (vegetables, sunflower or peanuts)

Bee Hamont Hollow Gram Roasted Flour Gram / Besan (Qubleta) Flour 200 g

For the garlic oil, divide the garlic cloves, peel them and cut them into thin and even slices. Relax and maybe sit in front of a lost TV because you will need time. It can also make your fingers feel slightly burnt, so you may want to wear disposable gloves for this. Lay a few sheets of kitchen paper on the plate.

Heat the oil in a deep frying pan or pan over medium-high heat. Do not leave the pan unattended. Prepare a colander or heat-resistant sieve to clean the garlic pieces. Test the readiness of the oil by placing a piece of garlic in it. If it boils and comes to the surface within a few seconds, the oil is ready and you can add all the garlic at once, reducing the heat to a minimum.

Look carefully at the garlic, turning the pieces regularly in the oil, being careful not to sprinkle the hot oil on yourself. Reduce heat to low if garlic is browned quickly – sometimes remove the pan completely from the heat for a minute or more if so. Once the garlic cloves are golden and crumbly, remove the pan from the heat.

Remove the crunchy pieces of garlic using a colander or heat-resistant colander and transfer to a plate with kitchen paper to prevent further cooking. It does not matter if some pieces remain in the oil.

Stir the turmeric in oil and let it cool. Once cooled, pour the garlic oil into a clean, sealed bottle. You can then oil the crunchy pieces of garlic (they will remain crispy) or keep them separate to garnish the other dishes.

For the fried leeks with oil, cut the leeks in half lengthwise, then cut them very thinly into crescents, trying to make the slices as even as possible (otherwise they will not be cooked evenly and you will end up either burnt or wet pieces). Lay a few sheets of kitchen paper on the plate.

Heat the oil in a deep frying pan or pan over medium-high heat. Do not leave the pan unattended. Prepare a colander or heat-resistant sieve for leek hunting. test the readiness of the oil by placing a piece of leek in it; If it boils and comes to the surface within a few seconds, the oil is ready.

Add a large handful of onions to the hot oil. Look at it carefully and turn the pieces regularly carefully, being careful not to sprinkle hot oil on yourself. Reduce heat to low if hot – sometimes remove pan from heat completely for one minute or more if browned. Leeks soften more than garlic, which may require a few minutes of frying. You will also need to do this in groups – trust us.

Once the leeks have taken on a golden and crunchy color, quickly remove them from the oil using a colander or heat-resistant sieve and transfer them to a plate with kitchen paper. Continue to fry the onions in small batches until they are all softened, then switch to kitchen paper as before. It does not matter if there are some pieces left in the oil.

Allow the oil to cool, then pour into a clean container that closes; Store crispy onions in an airtight container to use as a garnish in many recipes.

Leek oil can be stored in a cool, dark place for up to a month. Crispy and split shawls can be kept in an airtight container in a cool place for about a week (after which they lose their sharpness).

For toasted chickpea flour, knead the gram flour in a bowl, as it is usually somewhat lumpy. Preheat a clean, dry pan over medium heat and add the flour. Stir until evenly distributed and continue to stir occasionally to ensure even baking. It will start to smell a little nutty and will get some coffee after about 5 minutes. It may accumulate a little, which is normal; You can always sift it again if it is particularly lumpy. Place in a bowl and allow to cool before storing in an airtight container. Must be well stored for 3 months.

For the salad, mash the peanuts with a whisk and mortar or mix them several times in a food processor (the size of the grain you will get in the crunchy peanut butter purchased at the store).

Put the tomatoes, chili peppers, crushed peanuts and remaining ingredients in a large bowl and mix. Ideally, do this with clean hands to fully incorporate all the ingredients. Taste and arrange the spices, adding more fish or chili sauce if needed.

Transfer the mixture to a serving platter and garnish with crispy onions.

By Amy Chung and Emily Chung (Ebri, £ 22)

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