Burmese-style cabbage Thoke
This is a great dish to accompany any fried foods, slow cooked meats, or grilled foods like shrimp or chicken. Start first with the fried garlic and shallots and dry roasted ingredients. Then, proceed to the fresh ingredients. In the end the flavors should share many notes with a green papaya salad. Enjoy!
- 1 head of white cabbage thinly sliced
- 2 carrots peeled and thinly sliced
- 1 cup of halved cherry tomatoes
- ½ cup cilantro leaves
- ¼ cup of Thai basil leaves
- 1 small red onion sliced thinly
- 1 clove of garlic crushed
- 1-2 birds eye chilies chopped
- Juice of 2 limes
- ¼ cup of fried garlic
- ¼ cup fried shallots
- ¼ cup crushed crunchy chickpeas (Bombay-spice)
- ¼ cup toasted unsalted peanuts
- 1.5 tbsp toasted gram flour
- 1.5 tbsp dried shrimp powder (use ½ tsp shrimp paste as replacement)
- 1 tbsp fish sauce
- 1.5 tbsp palm sugar (or brown sugar)
- 1.5 tbsp Maggi hot and sweet tomato chili sauce
- 1 tbsp lightly salted soy sauce
- Step 1 Step 1: Thinly slice a head of garlic and 3 large shallots. Fry one ingredient at a time in a small sauce pan with 1.5 cups of vegetable oil (peanut or canola work too). Once fried place garlic and shallots on paper towel to drain. Once oil has cooled, strain with fine strainer and keep for dressing.
- Step 2 Step 2: In a large dry skillet toast raw peanuts until golden, remove. Next add chickpea (gram) flour and toast lightly for 50-60 seconds.
- Step 3 Step 3: Prepare fresh ingredients. Combine sliced cabbage, carrots, tomatoes, cilantro, Thai basil, red onion, fried garlic, fried shallots, crushed crunchy chickpeas, peanuts and gram flour in a large bowl.
- Step 4 Step 4: Prepare dressing by combining lime juice, crushed garlic, chopped chilies, dried shrimp powder, fish sauce, soy sauce, palm sugar, and Maggi tomato chili sauce. Mix well until ingredients are dissolved.
- Step 5 Step 5: Add dressing to large bowl with fresh ingredients, mix well, let stand for 10-15 minutes before serving, tossing salad occasionally.