Khayan chin thi thoke – Burmese green tomato salad
Item 1 of 1
- Side
- 4
- 15 minutes
This fresh green tomato salad is a popular side dish in Myanmar and goes well with curries or noodle dishes. If you can’t get hold of green or unripe tomatoes, use the firmest tomatoes you can find.
For an introduction to Burmese cooking and more recipes, take a look at MiMi's feature.
First published in 2020
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Ingredients
Metric
Imperial
- 4 green tomatoes, medium in size
- 1 green Indian finger chilli
- 1/2 red onion, or 2 banana shallots
- 1 tbsp of gram flour
- 1 tsp sesame seeds
- 1 tbsp of broad beans, fried (habas fritas)
- 1 tbsp of peanuts, salted
- 1 tbsp of fried garlic flakes, shop-bought
- 1 tbsp of groundnut oil, or other vegetable oil
- 1 tbsp of fish sauce
- 1/4 lime, juiced
SAVE RECIPE
Method
1
Thinly slice the onion into half-moons and soak in a bowl of cold water for five minutes to crisp up the slices and remove any astringency
2
Finely slice the tomatoes into half-moons, keeping the juice and the pips, and place in a salad bowl. Slice the chilli into thin rounds and add to the bowl
3
Toast the gram flour in a dry frying pan for a minute or two until it smells fragrant and then set aside side to cool
4
Drain the sliced onions thoroughly and then add to the salad bowl with the toasted gram flour
5
Add all the other ingredients and toss before serving as a starter or a side dish
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