Thanhat

Description
Thanhat (Burmese cucumber salad) can last for about a week when kept in a fridge. It’s a great side dish as well as a “snack” for vegetarians.

Ingredients

 * 3 pieces large cucumber
 * 60 ml white vinegar
 * 60 ml sesame oil
 * 3 pieces large onions
 * 6 cloves garlic
 * 1½ tablespoons white sesame seeds
 * 1 teaspoon turmeric powder
 * 2 teaspoon sugar
 * salt and vinegar to taste

Directions

 * 1) Peel cucumbers and cut into half lengthwise.
 * 2) Remove the seeds then cut 2 inches in length.
 * 3) Put cucumbers in a saucepan.
 * 4) Add vinegar.
 * 5) Add water until it covers the cucumbers.
 * 6) Add a pinch of salt then cover the pan and let it simmer until the cucumbers are slightly tender.
 * 7) Drain the cucumbers and set aside.
 * 8) In a pan, toast the sesame seeds until they pop then set aside.
 * 9) In a wok, heat 1 tablespoon sesame oil and fry onions and garlic.
 * 10) Set aside when they turn dark brown.
 * 11) Add the rest of the oil, turmeric, sugar and some vinegar for dressing.
 * 12) Stir the mixture over low heat until sugar dissolves.
 * 13) Let the dressing cool.
 * 14) Arrange cucumbers in a bowl.
 * 15) Pour salad dressing.
 * 16) Garnish with onions, garlic and sesame seeds.