I thought so – Burmese inspired salad banquet
A vegan salad that’s fit for a king or queen! Complete with amazing flavours, textures and the crunch of the split pea fritters you’ll love this salad.
Whilst there’s a few different components to prepare it is well worth it because you’ll have the most amazing healthy, tasty banquet at the end.
The dish is actually called ‘A thoke sone’ in Burmese, but when my partner couldn’t pronounce it and said ‘I thought so’ instead, an easier to pronounce name was born!
|Red Potatoes||2 (300g)|
|Cucumber (med size)||1|
|Dried wood ear mushrooms||8|
|Fresh yellow noodle||200g|
|Dry glass noodle (vermicelli)||100g|
|Olive oil||4 Tablespoons|
|Vegan fish sauce||1 Tablespoon|
|Raw Sugar||1 Teaspoon|
|Siracha sauce||4 Tablespoon|
|Dried split peas||1 ½ cups|
|Minced ginger||¼ Tablespoon|
|Minced garlic||¼ Tablespoon|
|Baking Soda||¼ Tablespoon|
|Tempura mix||1 cup|
|Water||1 ¼ Tablespoons|
*Soak split peas overnight in the water for next morning.
** Tamarind pulp can be find in Asian grocery store, a quick substitute would be lime or lemon juice mix with brown sugar
Soak dried mushrooms, and glass noodles separately for an hour before you start cooking.
Boil potatoes unpeeled, drain and pat dry them, cut them into cubes or slices once they are ready. In a hot pan, roast chickpea powder for a few seconds, then set aside. The chickpea powder helps bind the salad together. If you have left extra, you can keep it in dry jar for next time.
Let’s prepare the tempura while we are waiting for potatoes. In a mixing bowl add all fritter ingredients and a pinch of salt to taste. Rinse split peas with water, drain and then pat dry them.
I prepare the batter and split peas in my ladle by adding 1 spoon of peas to 2 spoons of batter just before frying.
On the stove, prepare a pan, add a good amount of olive oil on medium heat for deep frying. When the oil is hot, scoop the batter mixture with ladle and in it goes to the pan. Flip the split pea fritter after a few minutes and it floats in the oil. Fry until golden and crispy on high heat. Repeat for the rest of the batter mixture and rest the fritters on kitchen towel. Once they are cool, place them in a bowl.
Drain and rinse wood ear mushroom, glass noodle and split peas and set them aside separately. Cut fried tofu and wood ear mushroom into thinly strips. In a microwave safe bowl, place yellow noodles, loosen them with your hands and sprinkle 2 tsps. of water. Microwave it for 1 to 2 minute and check the texture. The noodles should have a bouncy texture yet not be too soft.
In the platter, assemble yellow noodle, glass noodle, tofu strips, mushroom and cabbages. Peel the garlic and slice them. In a small bowl, add 4 tbs of olive oil and slice garlic. Heat it up in microwave for 2 min till garlic got golden and crispy. Carefully take the hot bowl out and add turmeric powder into hot garlic oil. Stir and set aside.
Add tamarind powder into a bowl and add warm water and steep it for a few minutes. In a bowl, mix tamarind mixture add sugar, siracha sauce, vegan fish sauce, water and chopped coriander. In your plate, add noodles, tofu, cucumber, mushroom and cabbages. Put 2 tbs of dressing, 1 tbs of garlic infused oil and 1 tbs of roasted chickpea powder. Mix them well and sprinkle your salad with chopped coriander and split pea fritter. Enjoy!
To access the full recipe card and our recipe ebook, please subscribe to our mailing list: www.mimislaphet.com.au/subscribe