The Food of Asia. Kong Foong Ling

      Let Thoke Sone

      Hand-tossed Salad

      Main Ingredients

      4 small potatoes, peeled and cubed

      2 pressed (firm) beancurd cakes (about 10 oz/300 g), soaked

      ¼ cup (60 ml) oil for deep-frying

      ½ cup (75 g) cooked rice

      1 large red chili, finely chopped

      1 cup (200 g) fresh egg noodles, blanched

      1 cup (80 g) transparent vermicelli, soaked 2 minutes and boiled 3 minutes

      1 cup (20 g) shredded cabbage

      1 cup (80 g) beansprouts, blanched

      1 cup (150 g) shredded green papaya

      1 medium tomato, peeled and chopped

      1 cup (160 g) peeled and shredded cucumber

      Garnishes

      2 tablespoons peanut oil

      1 medium onion, finely sliced

      12 cloves garlic, finely sliced

      2 tablespoons chili flakes

      2 tablespoons tamarind pulp soaked in ½ cup (125 ml) water

      3 bird's-eye chilies, finely sliced

      1 teaspoon sugar syrup

      4 tablespoons dried shrimps, soaked and blended to powdery fluff

      4 tablespoons roasted pea flour

      4 tablespoons fish sauce

      ½ cup chopped cilantro (coriander) leaves

      For main ingredients, boil potatoes till done. Drain beancurd cakes and dry with paper towel. Slice each one in half then cut each half into 9 pieces to yield 36 cubes. Heat oil, add beancurd and deep-fry over medium-high heat for 5 minutes till golden on all sides. Remove with slotted spoon and set aside. Knead chilies into cooked rice to color it.

      For garnishes, heat oil in pan and fry onion and garlic till crisp. Remove and set aside, retain the oil. Sauté chili flakes by spooning the retained hot oil onto the chili flakes in a separate bowl and set aside (if chili flakes are placed directly into very hot oil, they will burn immediately). Stir and strain tamarind water, discard solids. Add bird's-eye chili and sugar syrup to tamarind water and set aside.

      To serve, arrange all main ingredients on a large plate. Place each of the garnishes in individual bowls. Take a small handful of each item from the main ingredients. Then sprinkle on a little of each of the garnishes and mix thoroughly by hand.

      Monlar Oo Thoke

      Daikon Salad

      This easy-to-prepare and refreshing salad can be eaten as a starter or as an accompaniment to curries and rice.

      3 tablespoons rice vinegar

      1 teaspoon salt

      1 tablespoon sugar

      1 large daikon radish (long white Oriental radish) (about lib, or 450 g), peeled and finely sliced

      1 small onion, sliced

      9 cloves garlic, finely chopped

      3 tablespoons peanut oil

      2 tablespoons peanuts

      1 tablespoon toasted sesame seeds

      1 teaspoon fish sauce

      2 tablespoons chopped cilantro (coriander) leaves

Mix rice vinegar, salt, and sugar in a salad bowl and whisk till salt and sugar are dissolved. Add the radish, toss and chill for IS minutes. Soak the sliced onion in cold water for 5 minutes and drain. Fry the chopped garlic in oil over high heat till golden, remove with a slotted spoon and drain on paper towel. (Discard oil or retain for use in another dish). Dry-roast the peanuts in a pan, cool and grind finely. When ready to serve, remove the radish mixture from the refrigerator and drain excess liquid. Add remaining ingredients and toss well.

      Mohinga

      Rice Noodles in Fish Soup

      Stock

      2 lb (1 kg) whole catfish

      5 stalks lemongrass, bruised

      1 teaspoon turmeric powder

      4 tablespoons fish sauce

      8 cups (2 Iiters) water

      Soup

      ¾ cup (150 g) raw rice, dry-roasted till light brown and ground to a powder

      12 cups (3 liters) water

      4 medium dried chilies

      1 medium onion, roughly chopped

      3 cloves garlic, minced

      1 teaspoon ground ginger

      2 tablespoons coarsely ground lemongrass

      ½ cup (125 ml) peanut oil

      ½ teaspoon turmeric powder

      1½ teaspoons salt

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