Wednesday, February 27, 2013

ID'S Burmese Tomato Salad

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I'm truly blessed to have a lot of foodie friends and ID is one such friend. You can never have a conversation with him, which atleast once steers towards a great dish that he tried or a good restaurant that he visited. You can also count on him, to get some of the most amazing recipes from chefs and then try them at home, maybe giving his own twist to it. So when he came back from his Goa vacation a few months back and raved about this Burmese fusion restaurant that he dined at, it wasn't unusual. Of the entire trip, the dish that he fell in love most with was a Burmese tomato salad. So much that he tried it at home, called me up to tell me how much his better half loved it and then followed it by emailing me the recipe. As luck would have it, my better half was calling two of her BFF's home for drinks, small bites and huge chunks of gossip (though she will say catch-up). I had other plans for the evening with my friends at another place, and though I cooked up a few snacks, before I left I decided to give the Burmese tomato salad recipe a try. It was my own small way of letting the girls know that they should have a good time and food should be the last of the worries. My phone didn't stop buzzing that evening, with my better half telling me how great the salad was. She raved about it the next day too. No surprises, that there was none left over, and I had to make a fresh batch again. Yes, I did call him to tell him that the salad was perfect and to thank him for a great recipe. 

I haven't tried to find out if its an authentic traditional recipe or the restaurant recipe but it's a great recipe, and that is what matters.

ID's Burmese Tomato Salad


Garlic, Chopped - 20 grams

Fresh Lemon Juice - 2 tablespoons
Salt - 10 grams

Red Chilies, Chopped (I use the thin red chilies) - 10 grams

Water - 1 tablespoon

Kafir Lime Leaf, Chopped - 3 pieces

Breakfast Sugar - 1 tablespoon

For the Salad:
Tomatoes, Chopped - 250 grams

Peanuts, Roasted & Crushed - 25 grams

Mint Leaves, Shredded - 1 tablespoon

Basil Leaves, Shredded -1 tablespoon

Roasted Garlic, Chopped -1 tablespoon

Spring Onion Leaves -15 grams

Coriander leaves -25 grams


1. Mix all the Nahm Jim Dressing ingredients.

2. Mix all the salad ingredients in a bowl. 

3. Add the dressing to the salad ingredients just before serving.
4. Toss well and serve. 


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