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<\/a>\nWell, not so much cooking today, more like raiding the pantry. Most of the international markets I shop at offer a significant assortment of sometimes mysterious but always intriguing quick-and-easy seasoning blends for rice or noodles or some such. Usually when I bring one home it\u2019s consigned to a shelf, reserved for a time that I don\u2019t feel like cooking. Like today. So you\u2019re looking at the aftermath of a packet of Burmese Traditional Rice Salad seasoning colliding with rice.<\/p>\n
The packet contained two more packets that contained five more packets of…stuff. And a dried hot pepper, one of the few items I could identify with any degree of certainty. But I\u2019m reasonably sure there were dried shrimp, dried shallot, powdered peanut, chili oil and another salty liquid in the mix.<\/p>\n Happy Thingyan! Read on…. Continue reading <\/a>
\nThe instructions innocently read: \u201cMake a salad with a plateful of white rice adding all the ingredients in the pack.\u201d How much rice is a plateful? Reminds me of the time when I was a kid vainly trying to elicit a blintz recipe from my grandmother as she was making them. I asked how much flour she used. She replied, \u201cEnough.\u201d But I digress.<\/p>\n<\/a>
\nI combined them in a bowl and was encouraged as the dressing thickened when I stirred them together. I added \u201cenough\u201d rice, and the result was unexpectedly tasty.<\/p>\n<\/a>
\nThe aforementioned intriguing packet. And fortuitously, this happened during Burmese New Year that runs from April 13\u201316 this year. Happy Thingyan everyone!
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