Popular as a digestive snack after meals in Burma, this is offered in very small bowls, and eaten with the fingers.
125 g/4 oz very tender fresh ginger
6 tablespoons lime or lemon juice
2 tablespoons peanut oil
1 tablespoon oriental sesame oil
12 cloves garlic, sliced
3 tablespoons white sesame seeds
salt to taste
The ginger should be very young with pink tips and almost transparent
skin. If more mature, select the small knobs which grow off the main
Scrape skin off ginger and cut ginger into very thin slices. Stack and
cut into fine slivers, pour lime or lemon juice over and leave for at
least an hour. The action of the acid turns the ginger pink.
Heat both kinds of oil in a small pan and over low heat fry the
sliced garlic slowly until pale golden. Remove from heat as soon as it
reaches this stage. Do not let it brown or it will taste bitter. Cool
on paper towels to drain and crisp. Toast sesame seeds in a dry frying
pan over moderate heat until golden brown, shaking pan or stirring to
keep them from burning. Turn immediately onto a plate to cool. Just
before serving drain ginger and put into a bowl. Add salt to taste and
sprinkle with garlic and sesame seeds.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)