• Capitals: Dhaka
• Population: about 157 million
• Area: 147 570 km²
• Currency: Bangladeshi taka

For the Burmese dish I made gin thoke which is a ginger, napa cabbage, lentils and chickpea salad dressed with fish sauce and with a few spices. The ginger gave it a very refreshing taste.

Gin Thoke

Ingredients:

• 2 inches piece of ginger
• 1/4 cup lemon juice
• 1 napa cabbage (about 3 cups)
• 2 tablespoons chickpea flour
• 1/2 cup dried chickpeas
• 1/2 cup dried lentils
• 3 cloves of garlic
• 1/4 cup sesame seeds
• 1/3 cup peanut oil
• 1/4 cup fish sauce
• 1/2 cup fresh cilantro
• 1/4 cup peanuts
• 2 green onions
• 1 lime
• red pepper flakes

Directions:

The day before, cut the ginger in very thin matchsticks and soak them overnight in the 1/4 cup lemon juice. Soak the lentils and the chickpeas in water overnight too (you might want to add water the next morning as the absorb a lot).

The next day, measure the fish sauce, the chickpea flour, the sesame seeds and the peanut oil.

Chop the napa cabbage, crush the peanuts, sliver the garlic, chop the green onions and cut the lemon in wedges.

Take the ginger out of the lemon juice and squeeze to remove lemon juice. You can drink the lemon juice mixed with water for a refreshing drink!

In a wok, heat the peanut oil on high heat and fry the chickpeas and lentils for about 5 minutes until golden brown, add the garlic and cook for 1 more minute, add the sesame seeds and cook for 1 more minute.

Set all the fried beans aside and let the cool down, don’t forget to scrape the pan for the peanut oil too. You don’t want to cook the cabbage when mixing.

In a small skillet, dry roast the chickpea flour until slightly brown.

Once all the ingredients are cooled, in a large bowl, mix the napa cabbage, the fried ingredients, the flour and the fish sauce.

Put in the fridge for 30 minutes, mix again and serve with crushed peanuts, green onions, pepper flakes, cilantro and lime wedges.

ဘွန်အစာစားချင်စိတ်