I must admit, I know remarkably little about the cuisine of Burma. I know it has significant influences from both China and India, but you could say the same for Singaporean or Malaysian food, and those seem remarkably different from Burmese cooking.
|Khausa. From Nikoz Fusion Grill, Sugarland, TX.|
For Foodapalooza 2012, I decided to prepare my version of thoke. Near as I can tell, thoke carries a refreshing range of textures, and a blend of flavors that range from spicy to savory and a hint of herbal aroma.
I based the thoke on daikon radish. I shaved the daikon with a vegetable peeler into long "noodles", and did a quick 15 minute pickle with julienned ginger, salt, vinegar and sugar. While this was marinating, I prepared the rest of the ingredients: chopped cilantro, toasted sesame seeds, pan toasted peanuts, and a bit of sesame oil. Drained the daikon, tossed these together, and topped with a healthy dusting of bonito flakes* (katsuoboshi), and a fried lotus root chip. Tangy, crisp and crunchy.
|Daikon thoke. Foodapalooza 2012 style.|