Food is neutral, borderless, and welcomed by all. I was pleasantly surprised to discover that my deep affinity for Tamil Samayal has been reciprocated, with local Tamils embracing the foods from my culture!
After the Second World War, around three hundred thousand ethnic Indians from Burma—Tamils, Telugus, and Marwaris—returned to India, bringing their food culture and adapted palate with them, e.g., khauk swè. In Thanjavur, Tamil Nadu, migrants have popularized khauk swè in an area known as Burma Colony. In Chennai, a local version of the dish called Burma Atho (பர்மா அத்தோ) is sold by street vendors.
Dressing
150 g tamarind, soaked overnight in 400 g (2 cups) water [Yields: 350 to 396 g tamarind pulp]
15 to 40 g cilantro, chopped, adjust to taste
60 to 70 g garlic cloves, peeled and cored, finely chopped
150 g hot water
280 g (1 cup) sweet chili sauce
60 g (4 tbsp) Flying Lion® fish sauce
35 g (2 tbsp) Huy Fong® sriracha
40 g (3 tbsp) sugar, adjust to taste
Little bit of freshly squeezed lemon / lime juice
15 to 40 g cilantro, chopped, adjust to taste
60 to 70 g garlic cloves, peeled and cored, finely chopped
150 g hot water
280 g (1 cup) sweet chili sauce
60 g (4 tbsp) Flying Lion® fish sauce
35 g (2 tbsp) Huy Fong® sriracha
40 g (3 tbsp) sugar, adjust to taste
Little bit of freshly squeezed lemon / lime juice
Noodle Salad
470 grams dried noodles, boiled in 3 liters water with 2 tablespoons vegetable oil and drained
934 to 1000g (~5 to 6 large) Golden aloo, boiled and peeled
690 grams (1 large) cabbage, hard stems removed and thinly sliced
434 grams deep-fried tofu, thinly sliced
270 grams mung bean sprouts, microwaved on high for 2 minutes and fluffed
934 to 1000g (~5 to 6 large) Golden aloo, boiled and peeled
690 grams (1 large) cabbage, hard stems removed and thinly sliced
434 grams deep-fried tofu, thinly sliced
270 grams mung bean sprouts, microwaved on high for 2 minutes and fluffed
Garnish and Individual Seasonings
Fish sauce, adjust to taste
Golden brown fried onions
Fried garlic
Thinly sliced shallots
Roasted besan
A bunch coriander leaves (cilantro), coarsely cut using kitchen scissors
Crushed red chilies
Laoganma® fried chili oil
Golden brown fried onions
Fried garlic
Thinly sliced shallots
Roasted besan
A bunch coriander leaves (cilantro), coarsely cut using kitchen scissors
Crushed red chilies
Laoganma® fried chili oil
Example Mix (Serves 1)
¾ cup noodles
½ cup cabbages, thinly sliced
⅓ cup bean sprouts
⅓ cup thinly sliced deep-fried tofu
½ cup sliced aloo
2 tablespoons finely chopped coriander leaves
1⅓ tablespoons roasted besan
½ teaspoon roasted red chilli flakes
1 tbsp golden brown onions (birista) with 1 tbsp onion-infused oil
2 teaspoons fried chili oil
¼ cup dressing
¾ teaspoon fish sauce
½ cup cabbages, thinly sliced
⅓ cup bean sprouts
⅓ cup thinly sliced deep-fried tofu
½ cup sliced aloo
2 tablespoons finely chopped coriander leaves
1⅓ tablespoons roasted besan
½ teaspoon roasted red chilli flakes
1 tbsp golden brown onions (birista) with 1 tbsp onion-infused oil
2 teaspoons fried chili oil
¼ cup dressing
¾ teaspoon fish sauce
