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Assorted Vegetable Salad
Mi Mi Khaing
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Ingredients
Mixing agents: shrimp powder, cooked boil, fish sauce, baked shrimp paste, fried onions, roasted sesame seeds, tamarind juice made thick in quantity.
Quantity of mixing agents will depend on how many vegetables you prepare, and a guide is given in Step 3 below:
Methods
Prepare vegetables, cutting small: beans in diagonal slices, cabbage in fine shreds, cauliflower and broccoli in small sprigs or flowerlets, bean sprouts top and tail, okra in 1/2-inch pieces after boiling whole, green chili whole, and onions halved.
Boil each vegetable separately in minimal amount of water, flavored with thick tamarind juice (2 tablespoons to 1 cup Water). Do not over boil. Drain out when just done, squeeze out water, and keep this separately.
For every 2 cups of vegetables, take 1/4 teaspoon baked shrimp paste and mix with 1 teaspoon, cooked oil to a smooth paste.
Mix each vegetable with this; add 1 teaspoon fish sauce, 1 1/2 teaspoons roasted sesame seeds lightly pounded, and 1 1/2 teaspoons shrimp powder to every 1 1/2 cups of vegetables.
Taste and add sauce if more salt is needed. Treat onions and chilies in the same way.
Arrange different vegetables on a long serving dish, in separate piles. Dress with fried onions.

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