One Popular Salad in Most Burmese Party Feast
Every year, as we participate in a Buddhist cultural celebration. We need to plan for the lunch feast for all the visitors. As I usually volunteer to prepare the salad on most occasions, I always think about this fish cake salad as it is tasty and goes well with most of the Burmese authentic food.
In Myanmar, during the Moonsoon season, Vassa is part of Theravada Buddhism. During this raining season retreat, sons of Buddha must not travel. They must reside and practice Dhamma in specific monasteries. Thanks to Wikipedia for explaining about Vassa in Myanmar as Warso Pwe which is usually celebrated on full moon day of this July month.
I will only describe the popular food in Myanmar Patries and celebration. Traditional Burmese party food is Coconut rice, Butter Rice and Biryani Rice ( Adopted from Indian culture popular to Burmese taste). One suitable salad item is added to most of those party dishes. It is also refreshing with lime juice and fried garlic dressing that will help to lighten the rich curry meat dishes.
Fish cake is also a luxury meat substitute protein that has tasty flavor if we made it from fresh feather back fish. Also, I guess fish cake must be a great ingredient in most of the Asian dishes. I am also happy to find out that authentic fish cake that is available at One Asian store near my home. They made is scratch from feather back fish paste and available at the deli counter. I am so grateful that tasty fish cake is prepared ready and easy to make the salad.
Fish Cake and Cabbage Salad ( 3-4 Serving)
Ingredients
1 pk frozen fish cake (or) 1 pcs fish cake fresh from the deli
1 pcs Red Onion ( very thin sliced)
1 cup thinly sliced cabbage
1 lime
1 tbsp Fish sauce
1 tbsp roasted Besan Powder
2 Tbsp golden fried garlic oil with
1 tbsp( cut small green chili)
1 tbsp ( tiny sliced kaffir lime leaves) ( or) 2 tbsp chopped cilantro
Instruction
1. Cut the fish cake into 2-3 pieces and put into the 2 qt pan. Add 1/4 cup water.
2. Add a little ( a pinch) turmeric powder, pepper, and a teaspoon fish sauce and boil till all the water evaporated.
3. When the fish cake is cooked through, cool and slice it very thin ( whatever shape you may choose to slice).
4. Slice the red onion into very thin slice rinse with water then strain it then set aside.
5. Sliced the cabbage into very thin slice and also rinse with water and strain it too.
6. In a bowl, add sliced fish cake, sliced onion, and cabbage together with chopped lime leaves.
7. In a small bowl, add freshly squeezed lime juice, roasted besan powder, fish sauce, and garlic oil together then stir it with the whisk. making sure all the sauce and juice mixed.
8. Add this salad dressing from step 7 into the bowl and mixed it well blending together with onion, cabbage, and fish cake.
9. Transfer into the serving bowl and serves with any meat together with Jasmine rice.
