Ginger salad (Gin thoke) from The Rangoon Sisters: Recipes from Our Burmese Family Kitchen (page 54) by Amy Chung and Emily Chung

  • garlic
  • limes
  • Show all ingredients...

  • EYB Comments

    Can substitute sushi ginger for pickled white ginger, and yellow split peas for chana dal. Allow dried butter beans to soak overnight, and chana dal to soak for at least 4 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stir-fried spicy chicken livers (Kyet thar athe)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sushi ginger for pickled white ginger, and yellow split peas for chana dal. Allow dried butter beans to soak overnight, and chana dal to soak for at least 4 hours.

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