Shan Rice Ball (Kao Som – Tha Min Chin) is one of the most
popular Shan foods in Myanmar. This is a homemade food that is simple
and easy to cook. Usually in Shan State, we cook this food on
weekend or when the family or friends gather, prepare it in a large
portion and enjoy it for lunch or snack.
Now it becomes one of my
favorite comfort foods. I have introduced Inlay version on my previous
post but this time I introduce Keng Tung (Kyaing Tong) version which is
my favorite. Of course hometown food is the best food ever.
Ingredients (2 servings)
1 cup of uncooked rice (cook it a bit softer than regular)
1 medium tomato
1 medium potato
1/2 head of medium onion
2 pieces fermented dry bean
dry chilies as liking
1/2 teaspoon of turmeric powder
50ml of cooking oil
1 teaspoon of salt
Ingredients
Add little turmeric powder to water and boil the tomato.
Boil potato until soft or cook it in microwave for sever minutes and mash it well
Slice onion finely, fry it to crispy, and set aside.
Fry dry chilies with the remaining oil.
Keep the oil for dressing.
Peel the tomato skin and chop it well.
Grill or fry the dry fermented soy bean.
Ingredients
Add cooked tomato, potato, little crispy onion, and oil to the cooked rice. Season with salt.
Mix it well with wooden spoon until becoming sticky, adjust the taste and shape it to flat round or as liking.
Serve warm or at room temperature topping with crispy onion, fried fermented soy bean and chilies.
Source – Read entire story here
