Gin Thoke (ginger Mix) is a great dessert to top off a Burmese meal.
- 125 g (4 oz) young, fresh ginger
- 4 – 6 tablespoons lemon juice
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 12 cloves garlic, sliced
- 2 – 3 tablespoons sesame seeds
- salt to taste
- For this recipe, the ginger must be young (nearly transparent skin). If all you have available is mature ginger, then use the knobs that grow off the main root.
- Peel the ginger and cut it into thin slices, then slice them into thin strips (approximately the size of matchsticks).
- Marinate the sliced ginger in lemon juice for 60 minutes.
- While the ginger marinates, heat the peanut and sesame oil and then slowly fry the sliced garlic.
- When the garlic turns slightly golden, remove it from the pan and transfer it on absorbent paper to drain off the excess oil. The garlic will become crisp.
- Next, in a dry pan, stir the sesame seeds over moderate heat.
- Stir constantly until the sesame seeds turn golden brown.
- Put the seeds on to a plate and let it cool.
- Drain the ginger strips that you marinated.
- Put the ginger strips in a bowl, add salt and sprinkle with garlic and sesame seeds.
- Toss lightly and serve.
Community content is available under CC-BY-SA unless otherwise noted.