Let Thoke - A Version

Burmese food is varied. The cuisine covers a gamut of items that can be tossed to make something. From goat testicles to a dosa. They have it all. Rather they use it all. The best are their toss-ups. Subtle Influences from a myriad of food cultures, yet an innate character which is unique and unparalleled.  

ps; Mukund, my friend are you grimacing? Well, Mukund, my buddy as I have written on my FB page has been more than a 100 times to Myanmar. Love does to you, I guess, Yes Mukund? 

I love the way Burmese have adapted the sumusa and the falooda with tapioca pearls. And the use of green tea leaves in food. The umpteen fresh delectable salads that they boast of. They even start the day with a toss-up. 

Truly, who wants to have cereals instead?

So here is my version of a Let Thoke, a verbal hand-me-down from Ishani's friend Runia post one of their weekend night in Kolkata. 

Runia suggested that one uses beef mince. Take half a kg of mince, wash well and set aside. Finely chop 2 large red onions and 8 pods of garlic. In about 3 tbsp of warm oil, lightly fry the onions and after a minute throw in the chopped garlic. Once the mix is light golden, add the mince. Stir fry for 2 mins, add salt to taste, 4 tbsp soya sauce and 2 tsps full pepper powder. Once you have blended everything, cover with a lid for the next 7-8 mins or so. Take off the lid, taste for perfect cooking of the meat and flavours and keep the cooked mince aside.

Next my favourite - peanuts. In a small wok, warm 1 tsp oil, add 1/4 tsp salt and chilly powder respectively. Throw in a handful of lightly toasted skinned peanuts. Toss for another min. While it is warm and crisp, crush it in a pestle and mortar. The final texture should be kind of coarse.

Now; time to chop chop chop. 

Finely wash, dry and chop about 6 stems of green spring onions. Set aside.

Again finely chop the white bulbls of the same spring onions. In a small warm wok, toss them for a min. Set aside.

Length-wise cut about 10 pods of garlic. Once again in a warm small wok, add 1/2 tsp oil, when warm lightly fry the garlic till light brown. Keep aside.

Boil eggs, chop and set aside. This step is optional.

Chop raw mangoes with the skin.

Finally just before serving steam raw noodles and drain well. While the noodles are steaming, pour on them the cooked mince. Top with all of the chopped and fried garnishes you have prepared. Lastly sprinkle lime juice and some red chilly flakes. 

Attack. Enjoy. That's guaranteed.