Burmese Ginger Salad

I recently ate at Tachibana Japanese Restaurant and Nan Yang Burmese Restaurant, and it reminded me again how interesting both types of cuisine are.

When Nan Yang became the first restaurant in the Bay area (and possibly the United States) to serve Burmese food, in 1986, it sent a shock wave through the gourmet community. Burmese specialties are normally not even available in Burma, since they are cooked during only in the home or during festival seasons, when temporary booths serving these dishes are set up along the roads.

The ingredient combinations are unusual to western tastes, and very interesting, and the ingredients are very healthy!

(I can't promise this is exactly how Nan Yang creates their wonderful salad, but it seems to be close.)

Burmese Ginger Salad (Gin Dok, or Jin Thoke)

Makes 6 first-course servings.

3/4 cup yellow or green split peas

3/4 cup blanched (skinned) raw peanuts

3/4 cup slivered fresh ginger 

3/4 cup distilled white vinegar

3/4 cup unsweetened flaked coconut

2 Tb sesame seed

1/3 cup salad oil

2 large cloves garlic, thinly sliced

1-1/2 Tb fish sauce (nam pla or nuoc nam) or soy sauce

1-1/2 cups finely shredded red or green cabbage

1 or 2 fresh jalapeno chilies, stemmed and thinly sliced crosswise

1/3 cup slivered onion

3 Tb small dried shrimp; whirl in a blender until powdered

2 limes or 1 lemon, cut into wedges

Place peas and peanuts in separate small bowls and cover with warm water; let stand at least 3 hours or up to overnight. Drain well and pat dry. 

Also, place ginger and vinegar in a small bowl, then cover and chill at least 2 hours or up to 2 days; drain and discard vinegar.

In a 10- to 12-inch frying pan over medium heat, stir coconut often until golden, about 8 minutes; pour out and set aside.

Repeat with sesame seed, 3 to 5 minutes.

Add oil to pan. When oil is hot, add split peas and stir often until deep golden, 12 to 15 minutes. Lift out with a slotted spoon and drain on paper towels. Repeat with peanuts, 4 to 5 minutes.

Add garlic to oil in pan and cook, stirring often, until golden, 1 to 3 minutes. Lift from pan with a slotted spoon and drain on paper towels. Let oil cool. Stir fish sauce into oil; set aside. (At this point, you can cover coconut, sesame, peas, peanuts, garlic, and oil mixture separately; store at room temperature up to 1 week.)

On a platter, arrange ginger, coconut, sesame, peas, peanuts, garlic, cabbage, chilies, onion, and shrimp in separate piles. At Nan Yang, this is beautifully done, with the cabbage in the center, and all the ingredients in a circle around that.

Pour oil mixture over salad, squeeze limes on top, and mix ingredients. 

Rich Red Beets - Salads

Everyone agrees beets are very very nutritious.

Here are some new creative ways to cook them.

Beet, Fennel, and Citrus Salad

1/2 pound beets

3 navel oranges or tangerines, limes

fennel bulb

scallion greens

Sherry vinegar

 olive oil

fennel seeds, ground fine

Another variation:

Beets with Oranges 

1 can (16 oz.) whole beets, drained

1 orange, peeled and cut up

Dressing: garlic, ginger; jalapeno chili; raspberry red wine vinegar; olive oil.

From Georgia: Beet Pkhali

1/2 lb. cooked beets

chopped fresh cilantro (lots)

chopped fresh parsley (lots)

walnuts

garlic

dried summer savory

ground coriander

red wine vinegar 

And how about a beet, goat cheese, and walnut salad?

Spinach Salad with Mega-Oranges

Here's a great healthy salad to start. Invented by me for a potluck with what I had in the house.

The secret combination is orange juice + spinach, the olive oil adds a base note, and basil is always wonderful.

Heavenly Spinach Salad

Serves 4 to 6

1/2 bunch spinach

2 oranges

1/2 red onion

Dressing:

1/4 cup olive oil

1/4 cup red wine vinegar 

1 Tb honey

6 leaves basil, minced

1/2 lemon

1/4 tsp salt

1/2 tsp mayonnaise (emulsifies the oil and vinegar)

1 or more slices bacon, crumbled

Garnish:

walnut bits (for a real treat, smoked or grilled)

Cut or tear spinach and slice oranges and red onion into bite-size pieces.

Prepare dressing by combining all ingredients, dress salad, and serve with garnish.