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Beancurd Salad
Mi Mi Khaing
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1 block yellow beancurd (4 by 4 by 3 inches)
12 garlic cloves (Probably 1 to 2)
3 tablespoons chopped coriander leaves
2 tablespoons roasted sesame seeds
6 tablespoons oil
1 teaspoon or less chili powder
1 tablespoon soy sauce
3 tablespoons vinegar
1 1/2 tablespoons roasted gram flour
Salt to taste
Slice half the beancurd into strips 3 by 1/2 by 1 inch thick. Cut rest into 2-inch squares, 1/2 inch thick.
Peel and chop garlic. Chop coriander finely. Pound roasted sesame seeds till powdered.
Heat oil hot; fry the squares of beancurd till outsides are browned. Remove curds from pan and drain. Lower heat and fry garlic till pale gold. Remove garlic and drain. Pour away oil except for 1 1/2 tablespoons. Fry chili powder in this and set aside.
Cut fried beancurd squares into thin strips with scissors. Mix together the two beancurds, sesame seeds, coriander, soy sauce, vinegar, chili and oil, roasted gram flour, and fried garlic. Mix well, and correct for salt.

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