Thamin Lethok
This is the Burmese way of dealing with leftovers, and very successful it is too. The noodles and rice are arranged on platters with some or all of the accompaniments. Everything is served cold, so it is perfect for a summer party.
Ingredients
- 175g / 6oz / scant 1 cup long grain rice
- 1-2 red chillies, seeded and roughly chopped
- 1 small onion, roughly chopped
- 15ml / 1 tbsp vegetable oil
- 350g / 12oz potatoes, diced
- 115g / 4oz egg noodles, soaked for 30 minutes in cold water to cover
- 115g / 4oz rice noodles, soaked for at least 10 minutes in cold water to cover
- 50g / 2oz cellophane noodles (or increase either of the above)
- 225g / 8oz spinach leaves
- 175g / 6oz / 3 cups beansprouts
- 25ml / 1½ tbsp tamarind pulp or concentrate, soaked in 200ml / 7fl oz / scant 1 cup warm water, or 6 lemon wedges
- salt
For the accompaniments:
- 1 very small onion, thinly sliced
- 3 spring onions, finely shredded
- crisp fried onion
- 50g / 2oz cellophane noodles, fried until crisp
- 25g / 1oz / 3 tbsp chick-peas, dry roasted and pounded
- 3 dried chillies, dry-fried and pounded
- fresh coriander leaves
Preparation
- Bring a large pan of water to the boil and cook the rice for 12-15 minutes until tender. Drain, tip into a bowl and set aside. In a mortar, pound the chillies with the onion. Heat the oil in a small frying pan, add the mixture and fry for 2-3 minutes. Stir into the cooked rice.
- Cook the potatoes in boiling salted water for about 8-10 minutes until just tender; drain and set aside. Drain the noodles and cook them in separate pans of salted, boiling water (see Cook's Tip). Drain, refresh under cold water and drain again.
- Put the spinach into a large pan with just the water that clings to the leaves after washing. Cover the pan and cook for 2 minutes until starting to wilt. Drain well. Cook the beansprouts in the same way. Leave both to get cold.
- Arrange the cold flavoured rice, potato cubes, noodles, spinach and beansprouts attractively on a large serving platter. Set out the range of accompaniments. Strain the tamarind juice, if using, into a jug or put the lemon wedges on a plate. Each guest takes a little of whichever main ingredients they fancy, adds some accompaniments and drizzles over a little tamarind juice or a squeeze of lemon juice to taste.
COOK'S TIP
Cook noodles following the instructions on the packet: egg noodles need about 4 minutes and rice noodles are ready when the water boils again.
Serves 6.