Myanmar - Tomato Soybean Dip

Tomato Soybean Dip

Ingredients

-       1 soybean wafer OR 1/2 teaspoon hot canned bean paste

-       2 medium onions

-       1 bulb garlic

-       4 tomatoes

-       4 plump green chilies

-       1 teaspoon (or less) salt

-       1 tablespoon chopped spring onion greens

-       1 tablespoon chopped coriander leaves

Directions

-       If soybean wafer is used, toast it, cool, and pound.

-       Set powder aside.

-       Take outer layers of skin off onion and garlic, pierce garlic cloves with a pin, and bake both on a hot sheet or in oven till insides are soft, turn-ing to bake thoroughly.

-       Bake tomatoes and chilies till soft also.

-       Peel onions, garlic, and tomatoes.

-       Take out chili seeds and discard.

-       Pound all together, putting tomato in last when others are well mixed.

-       Add soybean powder, or paste.

-       Mix, add 2 tablespoons boiled warm water, add salt to taste, mix, and serve sprinkled with chopped spring onion greens and coriander.

Myanmar - Crisp Soybean Relish

Crisp Soybean Relish

Ingredients

-       3 soybean wafers

-       2 medium onions

-       1 bulb garlic

-       1/2 cup oil

-       Large pinch turmeric.

-       1 teaspoon chili powder

Directions

-       Cut soybean wafers with scissors in match-size strips and again to 1inch long strips.

-       As soybean cooks and browns quickly, even cutting is important.

-       Slice onions evenly and finely.

-       Slice garlic thick but evenly.

-       Heat oil in a wok, add turmeric, fry garlic light gold and drain off.

-       Fry onion to light brown and drain off.

-       Lower heat, fry chili, and drain off.

-       Put in soybean strips and stir to prevent burning.

-       As soon as strips are cooked enough to crisp when cooled, turn heat off under pan. –

-       Mix in chili and salt, and when cool, mix in fried onion and garlic.

-       Store in an airtight container and use as required.