Ingredients with Measurements:
- 1 lb Pon Ye Gyi (fermented tea leaves)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped tomatoes
- 1/2 cup chopped onions
- 1/4 cup roasted peanuts
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup dried shrimp
- 1/4 cup fried garlic
- 1/4 cup fried shallots
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 1/4 cup peanut oil
Special equipment needed:
- Large mixing bowl
- Salad tongs
Step-by-step instructions:
1. Rinse the Pon Ye Gyi in cold water and drain well.
2. In a large mixing bowl, combine the Pon Ye Gyi, shredded cabbage, shredded carrots, chopped tomatoes, and chopped onions.
3. Add the roasted peanuts, sesame seeds, sunflower seeds, dried shrimp, fried garlic, and fried shallots to the bowl.
4. In a separate bowl, whisk together the lime juice, fish sauce, and peanut oil.
5. Pour the dressing over the salad and toss well with salad tongs.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 18g
- Protein: 15g
Substitutions for ingredients:
- Shredded lettuce can be substituted for shredded cabbage.
- Chopped cucumbers can be substituted for shredded carrots.
- Chopped bell peppers can be substituted for chopped tomatoes.
- Chopped scallions can be substituted for chopped onions.
- Cashews can be substituted for roasted peanuts.
- Poppy seeds can be substituted for sesame seeds.
- Pumpkin seeds can be substituted for sunflower seeds.
- Cooked shrimp can be substituted for dried shrimp.
- Minced garlic can be substituted for fried garlic.
- Sliced red onions can be substituted for fried shallots.
Variations:
- Add sliced grilled chicken or shrimp for a protein boost.
- Add sliced avocado for a creamy texture.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to rinse the Pon Ye Gyi well to remove any excess salt.
- Use a salad spinner to remove excess water from the vegetables.
- Toast the sesame seeds and sunflower seeds in a dry pan for added flavor.
- Use a mandoline slicer for even shredded vegetables.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large wooden bowl for a rustic look.
- Garnish the salad with fresh cilantro or mint leaves.
Garnishes:
- Fresh cilantro or mint leaves
- Sliced jalapenos
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice
- Garlic naan bread
Troubleshooting advice:
- If the salad is too salty, rinse the Pon Ye Gyi again before adding it to the bowl.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Pon Ye Gyi is a traditional Burmese ingredient made from fermented tea leaves.
Flavor profiles:
- This salad has a savory, nutty, and slightly sour flavor.
Serving suggestions:
- Serve this salad as a main dish or as a side dish with grilled meats or seafood.
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Region: Burmese