You can side your fried tofu with Chillies Oil for the sauce and dipping, which should be another essential ingredient in households. You can mix soy sauce, vinegar, and roasted white sesame for another sauce. I will list everything you would need to enjoy your Fried Chickpea Tofu.

I fry the Pan-Fried version with little oil on a marble/granite coating pan as a note about frying. You can use your air-fryer if you are used to it. Traditionally, Burmese people also do a deep-fried version with lots of oil in a wok. You can try any option based on your preference. Pan-fried ones come out a little soft inside with firm in the outer layer. Deep-fried ones come out more crispy.

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We mainly use red and yellow Lentils. We use Lentils so widely that we even introduce them to our babies when they start solid food under 12 months old time. But we would cook it regularly to our elders at homes as well. Because Lentils are one of the superfoods for everyone and this should be your go-to food when you are vegan.

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But I have always seen my grandmother, aunts, and cousins made at home while growing up. They all love spicy food so much. Burmese people would put this chilies oil on noodles, rice, and salad like they do with Garlic Oil and Onion Oil. Following recipes I have published go very well to pair with this Chillies Oil as well; Coconut Rice, Tumeric Rice, Rice Noodles Salad, and San Byoke Rice Porridge.

Very easy to make as follows and you only need very few ingredients.

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Sometimes, people cook this with overnight leftover rice which shortens the cooking time. And sometimes they just boil short-grain raw rice with a 1:2 ration of rice: water and cook a long time in the slow cooker. My tips would be to blend 2/3 of rice in a blender ahead of cooking to speed up your cooking time if you do have not much time to spend cooking. No matter what, the main point is to break down the rice to be a thick and smooth consistency of rice soup.

You can also serve your San Byoke with crispy onion oil or garlic oil to add flavor and color to your meal. And consider chilies oil if you are a fan of spicy flavor. Some people like to eat with fried dough or other fritters as well. I like to top with garnish like spring onion and parsley. My relatives love it with Shan mustard pickles.

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There are 2 ways Laphat Tote would be served in the traditional Burmese community. If we are serving guests, we would serve on a big round plate with each ingredient in each place. But If we eat at home with family and friends,  we would mix it all in a big bowl and share it together generously.

Laphat is served in homes to both family and guests as well as Burmese cater and serves this from wedding to funerals culturally and traditionally. Laphat can be served as a side dish, main dish, and a dish in a dessert session.

Ingredients can be varied according to individual preferences. You can adjust the amount, flavors, and ingredients based on occasion and availability. Following the recipe is a classic way of how families enjoy it at home.

To create this Tea Leaves Salad easily at home, get our Marvelous Laphat and Crunchy Delight beans mix to have premium Tea Leaves Salad flavors.

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Burmese serve Mont Di in 2 forms traditionally, in soup and as a salad. Rakhine people would serve it spicy with chilies and fermented fish paste traditionally. For us, vegan version, we can use soy sauce and light mushroom sauce as our main ingredients to flavor this Mondi in both soup and salad versions.

People from other parts of Burma, we serve this Mont Di salad with different and many ingredients mainly all-vegan such as crispy tofu, fresh cabbage, onion, peanuts, crispy shallots, crispy beans fritters, parsley, and so on.

Following is my version, but no matter what Burmese version, you have to have roasted chickpea powder, garlic oil, onion oil to make amazing Burmese salads.

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Usually, vegetarian and vegan versions of Burmese Aloo Hin, Potatoes Curry is cooked with potatoes alone. I added Portobello Mushroom to add more nutrition, enhancing the earthy sense from the combination of potatoes and mushrooms.

Pair this curry with steamed coconut rice.

Photography – Tam

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Making cooked onion oil is the same as how we make garlic oil.

I can’t imagine all those Burmese rice salads, noodles salads, and veggies salad without the touch of sweet onion oil involving. Burmese use crispy onion/shallots alone as topping in some desserts as well. Onion oil is our national dressing for salads. I know no Burmese don’t love onion oil or crispy onion/shallots in our food.

According to my experience, smaller red shallots make a sweeter flavor than big white onion. But it is still caramelized and gets sweeter when it gets cooked at a high temperature.

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All Burmese households have oil cooked with onion, garlic, and chilies in glass jars as kitchen necessary items. They smell great; they add flavors and colors to our salads. Sometimes, we pour any of those oil on top of rice, sprinkle salt and eat with something crispy or fries, making easy and comfortable food for traditional Burmese people.

The following information is to make Garlic Oil. You can store it in a glass jar for few weeks at average room temperature.

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This Coconut Rice is the best made with long grain rice or Thai jasmine rice, as my friendly advice.

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