Difference between revisions of "Thanatsone"
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| − | == | + | == Procedures == |
For the vegetables, use a combination of the following: beans, [[cabbage]], [[Cauliflower]], [[carrot]]s, spring [[onion]]s, [[bean sprouts]], [[cucumber]] or [[zucchini]]. Slice the vegetables into bite-size strips. Boil for 1–2 minutes or until tender but crisp in lightly salted [[water]]. Drain the vegetables. Place them in a colander and run cold [[water]] over the vegetables so as to prevent overcooking. Drain again. Put the [[vegetable oil]] and [[sesame oil]] in a deep frying pan and heat. Add [[turmeric]], [[onion]]s and [[garlic]]. Fry over medium heat. Stir constantly until [[onion]]s and [[garlic]] turn to brown. Remove pan from heat and continue to stir until [[onion]]s and [[garlic]] are brown and crisp. Let this cool for a few minutes before pouring it over the vegetables. Toss lightly but thoroughly. Add [[salt]] and [[vinegar]] as desired. Set aside. Roast [[sesame seed]]s over medium heat. Remove when [[sesame seed]]s turn golden brown. Sprinkle [[sesame seed]]s over the vegetables. | For the vegetables, use a combination of the following: beans, [[cabbage]], [[Cauliflower]], [[carrot]]s, spring [[onion]]s, [[bean sprouts]], [[cucumber]] or [[zucchini]]. Slice the vegetables into bite-size strips. Boil for 1–2 minutes or until tender but crisp in lightly salted [[water]]. Drain the vegetables. Place them in a colander and run cold [[water]] over the vegetables so as to prevent overcooking. Drain again. Put the [[vegetable oil]] and [[sesame oil]] in a deep frying pan and heat. Add [[turmeric]], [[onion]]s and [[garlic]]. Fry over medium heat. Stir constantly until [[onion]]s and [[garlic]] turn to brown. Remove pan from heat and continue to stir until [[onion]]s and [[garlic]] are brown and crisp. Let this cool for a few minutes before pouring it over the vegetables. Toss lightly but thoroughly. Add [[salt]] and [[vinegar]] as desired. Set aside. Roast [[sesame seed]]s over medium heat. Remove when [[sesame seed]]s turn golden brown. Sprinkle [[sesame seed]]s over the vegetables. | ||
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== See also == | == See also == | ||
| − | [[Category:Mung bean sprout Recipes]] | + | ==References== |
| − | [[Category:Burmese | + | <references/> |
| − | [[Category:Burmese | + | [[Category:Mung bean sprout Recipes]] |
| − | [[Category:Burmese Vegetarian]] | + | [[Category:Burmese cuisine]] |
| − | [[Category:Cabbage Recipes]] | + | [[Category:Burmese cuisine]] |
| − | [[Category:Cauliflower Recipes]] | + | [[Category:Salad Recipes]] |
| − | [[Category:Cucumber Recipes]] | + | [[Category:Burmese cuisine]] |
| − | [[Category:Curry Recipes]] | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Cabbage Recipes]] | ||
| + | [[Category:Cauliflower Recipes]] | ||
| + | [[Category:Cucumber Recipes]] | ||
| + | [[Category:Curry Recipes]] | ||
[[Category:Ground turmeric Recipes]] | [[Category:Ground turmeric Recipes]] | ||
| − | |||
Latest revision as of 15:56, 11 July 2012
Description
Thanatsone (Mixed Vegetable Salad with sesame seed) is best served as an accompaniment to rice and curry. It’s also the perfect main dish for vegetarians.
Ingredients
- 3 cups each of assorted vegetables, sliced
- 1/2 cup vegetable oil
- 1 tablespoon sesame oil
- 1/2 teaspoon ground turmeric
- 2 large onions, finely sliced
- 4 cloves garlic, finely sliced
- 3 tablespoons sesame seeds
- 2 tablespoons white vinegar
- salt to taste
Procedures
For the vegetables, use a combination of the following: beans, cabbage, Cauliflower, carrots, spring onions, bean sprouts, cucumber or zucchini. Slice the vegetables into bite-size strips. Boil for 1–2 minutes or until tender but crisp in lightly salted water. Drain the vegetables. Place them in a colander and run cold water over the vegetables so as to prevent overcooking. Drain again. Put the vegetable oil and sesame oil in a deep frying pan and heat. Add turmeric, onions and garlic. Fry over medium heat. Stir constantly until onions and garlic turn to brown. Remove pan from heat and continue to stir until onions and garlic are brown and crisp. Let this cool for a few minutes before pouring it over the vegetables. Toss lightly but thoroughly. Add salt and vinegar as desired. Set aside. Roast sesame seeds over medium heat. Remove when sesame seeds turn golden brown. Sprinkle sesame seeds over the vegetables.
