Eat: Recipes
Recipes | Fruits & Vegetables
Burmese Salad
An interactive salad platter served with a spicy Russian dressing
Salad
Ingredients
- 2 ounces lettuce leaves
- 1 ounce soba noodles
- 1 ounce egg noodles
- 1 ounce bean thread noodles
- 1 red onion, shaved
- 12 pieces red bell pepper, peeled and julienned
- 12 pieces yellow bell pepper, peeled and julienned
- 1 tablespoon peanuts, toasted
- 1 tablespoon split peas cooked in salted water until al dente, dredged in seasoned flour, and fried
- 7 pieces garlic, thinly sliced and fried
- 7 pieces shallots, cut into rings, dredge in seasoned flour, and fried
- Tomatoes, sliced
- Cilantro, small sprigs
- Scallions, thin rings
- 1/4 teaspoon sesame seeds, toasted
- Tea leaves
Directions
- Toss the lettuce leaves with the dressing (see recipe below) and arrange in a fan at the top of a large plate.
- Place the tomato slices across the bottom of the plate.
- Make separate mounds of the 3 types of noodles (by twisting the noodles around a fork) and place above the tomatoes.
- Sprinkle the rest of the ingredients over the plate but refrain from covering the lettuce and spritz with more dressing.
- This salad is meant to be interactive. Once placed in front of your guest, instruct them to toss everything together or if they prefer to enjoy it at their own leisure, mixing as they go.
Salad Dressing
Ingredients
- 1 cup mayonnaise
- 1/4 cup sour cream
- Chile paste (Sirachi brand)
- Dash of fish sauce
- 1 tablespoon ketchup
- 1 tablespoon sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon ginger, minced
Directions
- Combine everything and mix well.
- Adjust seasonings to taste.
Tea Leaves
Ingredients
- 1 ounce Oolong black tea leaves
- 1 cup boiling water
- 2 tablespoons corn oil
- 2 tablespoons sugar
- 1 tablespoon sherry vinegar
Directions
- Combine the water and tea to soften the tea leaves.
- When soft, drain, squeeze the leaves, and discard the water.
- Combine the vinegar and sugar. Mix until the sugar dissolves.
- Combine the sugar and vinegar mixture to the tea leaves and mix well. Add the oil and mix well.
This segment appears in show #3303.
Recipe courtesy of Mark Gaier and Clark Frasier
© 2008 Mark Gaier and Clark Frasier