Ginger Salad (“Jin Thoke” in Burmese)
by irene wong
This is a refreshing Burmese summer salad that is unique in use of fresh young ginger. Total time depends on your choice of method of preparing the young ginger (quick 10 minute pickling or 1 day method). Young ginger is in season right now in the spring. At Saffron 59 we always need to stock up our kitchen and prep pickled ginger in abundance, as its one of our signature dishes. The recipe below is great made in bulk and stores well. Although it takes one day to make, little hands-on effort is required. We recommend using young ginger, which has very thin, delicate skin and is more succulent.
If you don’t have time to pickle the ginger, you can slice it really thin, put a little salt and lime juice on it and let it sit for at least 10 minutes. Then squeeze out the salt and the juices and proceed to step 2.
- Approximately a 4" piece young ginger, peeled and thinly sliced lengthwise
- Juice of 2 limes
- 1⁄2 cup peanut oil
- 10 shallots, peeled and thinly sliced
- 6 cloves garlic, peeled and thinly sliced
- 1 cup of slivers of green young part of cabbage or kale
- 1 cup grape tomatoes or plum cut in small cubes
- 1⁄2 tsp. fish sauce or salt to taste
- 1⁄4 cup peeled, roasted, unsalted peanuts
- 2 tsp. toasted sesame seeds
- 4 green bird's-eye chilies, seeded
- Optional Shortcut Toppings/Garnishes: Store-bought fried shallots or garlic, etc.
11. Toss ginger and 2 tsp. salt together in a medium glass or ceramic bowl, cover with plastic wrap, and refrigerate for 24 hours, stirring every 8 hours. Rinse ginger, drain well, and put into a clean glass or ceramic bowl. Add lime juice and mix with your fingers until ginger is well coated. Cover with plastic wrap and refrigerate for 24 hours, stirring every 8 hours.
22. Drain ginger, then slice into long thin strips. Put ginger into a clean medium glass or ceramic bowl and set aside.
33. Heat oil in a wok or a large heavy-bottomed skillet over medium heat. Add shallots and fry, stirring constantly with a slotted spoon, until lightly golden and crisp, 6–8 minutes. Transfer shallots with slotted spoon to paper towels to drain. Fry garlic in the hot oil, stirring constantly, until just beginning to turn golden around the edges, 1–2 minutes, then transfer to paper towels to drain, setting wok with oil aside. Set shallots and garlic aside separately to cool completely
44. Add fish sauce or salt, peanuts, sesame seeds, tomatoes and fresh chilies to bowl with ginger. Drizzle 2 tsp. of the frying oil, season to taste with salt, and toss well. Top with fried shallots, garlic toppings and adjust seasonings. Serve at room temperature as snack in afternoon or to entertain guests with tea.
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