Fermented Bean Paste Salad Recipe (Pon ye gyi thoke)

Fermented bean paste: A savory paste made from fermented beans, adding a deep umami flavor to the salad.

Cabbage: Thinly sliced to add a crunchy texture.

Tomato: Diced to provide a juicy and fresh element.

Onion: Thinly sliced for a sharp, pungent taste.

Garlic: Minced to add a robust, aromatic flavor.

Peanut oil: Used in the dressing for a rich, nutty taste.

Lime juice: Adds a tangy, citrusy brightness to the salad.

Fish sauce: Provides a salty, umami depth to the dressing.

Chili powder: Adds a spicy kick to the salad.

Sesame seeds: Toasted to bring a nutty crunch.

Cilantro: Chopped to add a fresh, herbal note.

When preparing the cabbage for this salad, ensure it is thinly sliced to allow for better absorption of the dressing. Use a sharp knife or a mandoline slicer for uniform slices. This will not only enhance the texture but also ensure that the flavors are evenly distributed throughout the salad.

• Fermented bean paste - Substitute with miso paste: Miso paste provides a similar umami flavor and fermented quality.

• Cabbage - Substitute with lettuce: Lettuce offers a similar crunch and can be used raw in salads.

• Tomato - Substitute with red bell pepper: Red bell pepper adds a sweet and crunchy texture, similar to tomatoes.

• Onion - Substitute with shallots: Shallots have a milder flavor and can be used raw in salads.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor if fresh garlic is unavailable.

• Peanut oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients.

• Lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• Fish sauce - Substitute with soy sauce: Soy sauce offers a salty and umami flavor, similar to fish sauce.

• Chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in the same quantity.

• Sesame seeds - Substitute with sunflower seeds: Sunflower seeds offer a similar crunchy texture and nutty flavor.

• Cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor that can replace cilantro.

• To store your fermented bean paste salad, transfer it to an airtight container. This will help maintain its freshness and prevent any strong odors from escaping.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The cabbage and tomato might release some liquid, so give it a good toss before serving.
• If you wish to freeze the salad, it's best to do so without the cabbage and tomato, as these vegetables don't freeze well and can become mushy upon thawing. Instead, freeze the fermented bean paste mixture separately.
• To freeze the fermented bean paste mixture, place it in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.
• Label the container or bag with the date and contents. This will help you keep track of how long it has been stored.
• When you're ready to use the frozen mixture, thaw it in the refrigerator overnight. Once thawed, mix it with fresh cabbage, tomato, and other ingredients as per the recipe.
• For the best flavor and texture, consume the thawed mixture within 1-2 months. The fermented bean paste will retain its rich, savory taste, making your salad just as delightful as the first time you made it.

• Gently warm the fermented bean paste salad in a non-stick skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the vegetables to maintain their crispness.

• Place the salad in a microwave-safe dish, cover it with a microwave-safe lid or a damp paper towel, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating. This method helps retain the freshness of the cabbage and tomato.

• For a more traditional approach, use a steamer. Place the salad in a heatproof dish and steam for about 3-5 minutes. This method gently warms the salad while preserving the flavors and textures of the ingredients.

• If you prefer a cold salad, simply let it come to room temperature before serving. This allows the flavors to meld together beautifully without the need for reheating.

• For an added twist, toss the leftover salad with some freshly sliced cabbage and tomato before serving. This refreshes the salad and adds a delightful crunch.

• If you have a sous-vide machine, place the salad in a vacuum-sealed bag and heat it in a water bath at 140°F (60°C) for about 10 minutes. This method ensures even heating while preserving the integrity of the vegetables and dressing.

• Mixing bowl: Use this to combine the fermented bean paste, cabbage, tomato, onion, and garlic.
• Small bowl: Use this to mix together the peanut oil, lime juice, fish sauce, and chili powder for the dressing.
• Knife: Essential for thinly slicing the cabbage and onion, dicing the tomato, and mincing the garlic.
• Cutting board: Provides a safe and sturdy surface for chopping and slicing vegetables.
• Measuring cups: Use these to accurately measure out the cabbage and tomato.
• Measuring spoons: Use these to measure the peanut oil, lime juice, fish sauce, and chili powder.
• Tongs: Useful for tossing the salad to ensure the dressing is evenly distributed.
• Spatula: Handy for scraping out every bit of the dressing from the small bowl.
• Toaster or skillet: Use this to toast the sesame seeds until they are golden brown.
• Serving bowl: Transfer the finished salad into this for a beautiful presentation.
• Chopping knife: Use this to chop the cilantro for garnish.

Prep ingredients in advance: Chop the cabbage, tomato, onion, and garlic ahead of time and store them in airtight containers.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Toast sesame seeds in bulk: Toast a large batch of sesame seeds and store them for future use.

Make dressing ahead: Mix the peanut oil, lime juice, fish sauce, and chili powder in advance and refrigerate.

Batch process cilantro: Wash and chop cilantro in bulk, then store it in the fridge for quick access.