Burmese Gin Thoke Melon Salad

Name: Burmese Gin Thoke Melon Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters dried green lentils; 118 milliliters extra virgin olive oil; 473 milliliters wide-flake unsweetened coconut; 4 fresh kaffir lime leaves, chopped; 2 teaspoons kosher salt; 59 milliliters lime juice (from 3 to 4 limes); 59 milliliters low-sodium soy sauce; 296 milliliters blanched raw peanuts; 59 milliliters sesame seeds, toasted; 2 Tbsps sugar

You can never have too many main course recipes, so give Burmese Gin Thoke Melon Salad a try. This recipe serves 6. Watching your figure? This gluten free and vegan recipe has 808 calories, 22g of protein, and 55g of fat per serving. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have sugar, lime juice, soy sauce, and a few other ingredients on hand, you can make it. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert.

Instructions

Start by cutting up the melons: Trim off the rind of all 3 melons, remove any seeds, and cut the flesh into 1/2-inch dice. Put all of the diced melon in a large mixing bowl.

Ingredients you will need

Melon

Seeds

Beef

Equipment you will use

Mixing Bowl

In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, 1/4 cup of the olive oil, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt.

Ingredients you will need

Sesame Seeds

Lime Juice

Olive Oil

Soy Sauce

Ginger

Sugar

Salt

Equipment you will use

Bowl

Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.

Ingredients you will need

Melon

Put the lentils and 4 cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes. Reduce the heat to low and simmer for 15 minutes.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy.

Ingredients you will need

Lentils

Salt

Drain, rinse with cold water to chill, and then stir into the melon mixture.

Ingredients you will need

Melon

Water

Combine the coconut, peanuts, kaffir lime, remaining 1 teaspoon sugar, remaining 1/4 cup olive oil, and remaining 1/4 teaspoon salt in a large sauté pan. Toast the peanut mixture over medium–low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes.

Ingredients you will need

Olive Oil

Coconut

Peanuts

Sugar

Toast

Lime

Salt

Equipment you will use

Frying Pan

Remove from the heat and set aside to cool.

Just before serving, add the peanut mixture to the melon mixture and stir gently to combine.

Ingredients you will need

Peanuts

Melon

Serve in a large bowl, preferably at room temperature.

Equipment you will use

Bowl

*Young ginger: Found in Asia, young ginger has a very white, almost transparent skin, with root ends that are tinted pink. With juicy flesh and very few fibers, it is ideal for eating raw. The taste is more delicate and milder than that of mature ginger. **Kaffir lime leaf: A thorny bush with aromatic, hourglass-shaped leaves, common to Southeast Asia, kaffir lime has an intense and unique pepper-lime flavor. It is also called "kieffer lime," "makrut," or "magrood." If you can't find it, you can substitute grated lime zest.

Ingredients you will need

Lime Zest

Ginger

Pepper

Lime

Susan Feniger's taste for travel is reflected on the menu at Susan Feniger's Street (Hollywood) and the three Border Grill eateries (Los Angeles, Santa Monica, and Las Vegas) and Border Grill Truck and kiosk she co-owns with Mary Sue Milliken. A trailblazer on food TV with Food Network's Too Hot Tamales (1995–99), Feniger has more recently appeared on Season 2 of Top Chef Masters. Susan Feniger's Street Food, written with Kajsa Alger and Liz Lachman, is her sixth book.

Ingredients you will need

Hot Tamales