We have a special treat here at Crowded Earth Kitchen today – an authentic Burmese recipe from Jo at Over the Edge of the Wild
! Show some love and check out this great blog – you’ll find travel stories, cooking classes, and more!
The following recipe comes from the book, Mo Mo and Bo Bo’s Kitchen: a Burmese cookbook with notes on culture and cuisine
. The cookbook is a product of the Borderline Women’s Collective, Gallery and Tea Garden (http://borderlinecollective.org/
) in Mae Sot, Thailand. Borderline, a collective dedicated to supporting Burmese migrants and refugees on the Thai-Burma border, has a cafe, art gallery and handicraft shop, and also offers classes in art, weaving and cooking. Mo Mo and Bo Bo’s Kitchen
is available to students of the Borderline cooking class, but contact them (firstname.lastname@example.org
) with inquiries about how to purchase a copy or otherwise support their organisation.
Ginger Salad (makes 2 servings)
4 Tbsp ginger (peeled)
1/2 cup peanuts
1 Tbsp chickpea flour (optional)
1 Tbsp sesame seeds
2 large limes
1 tsp salt
5 medium green chillies
2 large cloves garlic
1 medium-sized tomato
6 leaves cabbage
2 Tbsp oil
1 tsp sugar
Julienne ginger and squeeze the limes over the ginger.
Add salt, mix well, and leave five minutes.
If using chickpea flour, heat briefly in a dry pan.
Fry peanuts and sesame seeds in a dry pan.
Cut garlic and deep fry to crispy.
Slice tomato, cabbage and chillies.
Mix all of the ingredients and sugar to taste.