Can anyone give me a recipe for a Burmese dish called..?
“letho” or “letto”? That may not be the right name. But I know it is a dish made by mixing together about fourteen different things and eaten with the hand never cutlery.
I know it has shredded carrots, onions, dried prawns possibly dried shrimp, coriander, lots of garlic, oil, white rice colored pink, noodles, maybe some shredded cabbage as well but I forget the rest.
MYANMAR: Let Thote recipe
Main Ingredients
300 g Pressed beancurd cakes, soaked
200 g Fresh egg noodles, blanched
160 g Cucumber, peeled and shredded
150 g Green papaya, shredded
80 g Transparent vermicelli, soaked 2 min. and boiled 3 min.
80 g Bean sprout, blanched
75 g Cooked rice
20 g Cabbage, shredded
60 ml Oil for deep-frying
4 pieces Small potatoes, peeled and cubed
1 piece Large red chili, finely chopped
1 piece Medium tomato, peeled and chopped
The Garnishes
4 tbsp Dried shrimps, soaked and blended to powdery fluff
4 tbsp Roasted pea flour
4 tbsp Fish Sauce
2 tbsp Tamarind pulp, soaked in 125 ml water
2 tbsp Chili flakes
2 tbsp Peanut oil
1 tsp Sugar syrup
12 cloves Garlic, finely sliced
3 pieces Bird’s-eye chilies
1 piece Medium onion, finely sliced
- Coriander leaves, approx. 1/2 cup.
Method :
For main ingredients:
Boil potatoes till done.
Drain beancurd cakes and dry with paper towel.
Slice each in half, then cut each half into 9 pieces to yield 36 cubes.
Heat oil in a wok, add beancurd and deep-fry over medium heat till golden.
Remove with slotted spoon and set aside.
Knead chilies into cooked rice to give it color.
For the garnishes:
Heat oil in wok, fry onion and garlic till crisp, then remove and set aside, retain the oil.
Saute chili flakes in a separate bowl by spooning the retained hot oil over it. Set aside.
Stir and strain tamarind water, discard solids, then add bird’s-eye chili and sugar syrup to the tamarind water and set aside.
To serve, arrange all main ingredients on a large plate and each of the garnishes above in individual bowls. Take a small handful of each item from the main ingredients, then sprinkle on a little of each of the garnishes and mix well by hand.
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