Burmese Gin Thoke Melon Salad

MAKE
Burmese Gin Thoke Melon Salad
Recipe makes 6 servings
w h at t o u s e
1/2 small seedless watermelon
(about 2 ¹/₂ lbs)
1/2 ripe cantaloupe melon
(about 1 ¹/₂ lbs)
1/4 ripe honeydew melon
(about 1 lb)
2 (3-inch) pieces young ginger
peeled and minced (¹/₃ cup); or
2 (3-inch) pieces of regular fresh
ginger, peeled and minced (¹/₃ cup)
1/4 cup sesame seeds, toasted
1/4 cup low-sodium soy sauce
1/2 cup extra virgin olive oil
2 Tbsp. plus 1 tsp. coconut sugar
1 3/4 tsp. kosher salt
1 cup dried green lentils
2 cups wide-flake coconut,
unsweetened
1 1/4 cups raw peanuts, blanched
4 fresh kaffir lime leaves, chopped
(or use lime zest)
1/4 cup lime juice (from 3 to 4 limes)
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Courtesy of Chef Susan Feniger and Chef Kajsa Alger
MAKE
Burmese Gin Thoke Melon Salad (continued)
H ow to u s e i t
Start by cutting up the melons: • Trim off the rind of all
3 melons, remove any seeds, and cut the flesh in to ½ inch dice.
Put all of the diced melon in a large mixing bowl. 2 Marinate the
melons: • In a separate bowl, combine the ginger, sesame seeds,
lime juice, soy sauce, ¼ cup of the olive oil, 2 tablespoons of
the sugar, and ½ teaspoon of the salt. • Mix well and pour over
the melon. Toss, and let marinate at room temperature while you
prepare the rest of the salad. 3 Prepare the lentils: • Put the lentils
and 4 cups cold water in a small saucepan set over high heat,
and bring to a boil, about 5 minutes. Reduce the heat to low and
simmer for 15 minutes. • Add 1 teaspoon of the salt and cook for
5 minutes, or until the lentils are tender but not mushy. • Drain,
rinse with cold water to chill, and then stir into the melon mixture. 1
Toast the peanuts and coconut: • Combine the coconut, peanuts,
kaffir lime, remaining 1 teaspoon sugar, remaining ¼ cup olive oil,
and remaining ¼ teaspoon salt in a large sauté pan. • Toast the
peanut mixture over medium-low heat, stirring it constantly, until
the coconut and peanuts have toasted, somewhat unevenly, to a
golden brown, 3 to 4 minutes. • Remove from the heat and set
aside to cool. 5 Just before serving, add the peanut mixture to the
melon mixture and stir gently to combine. Serve in a large bowl,
preferably at room temperature.
4
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GE T TO KN OW. . .
Susan Feniger
Susan Feniger is a celebrated
chef, author and successful
restaurant entrepreneur, known
for her globally-influenced cuisine
showcased at her solo venture
STREET in Hollywood and the
Border Grill restaurants in Santa
Monica, Downtown Los Angeles,
Las Vegas and LAX, with longtime
collaborator Mary Sue Milliken.
A classically-trained graduate of
the Culinary Institute of America,
she was a trailblazer from the start,
landing a job at Chicago’s famed
Le Perroquet as one of the first
women in the all-male kitchen.
Susan further honed her culinary
skills on the French Riviera before
opening City Café in 1981, which
forever changed the culinary landscape of L.A. by offering eclectic dishes from
around the world. This led to a much larger CITY restaurant in 1985, a pivotal year
in which the tiny space was transformed into the first Border Grill, a “taco stand”
serving authentic home cooking and street foods of Mexico.
A natural teacher, Susan has co-authored six cookbooks, including her latest,
Susan Feniger’s Street Food. Susan is a veteran of 396 episodes of The Food
Network’s popular “Too Hot Tamales” and “Tamales World Tour” series and
competed on Bravo’s “Top Chef Masters” in 2010.
Susan’s restaurants delight omnivores, vegetarians and vegans alike. Both
Border Grill and STREET participate in Meatless Mondays because she believes
in the health benefits and sustainability of plant-based nutrition. Throughout her
career, Susan has been committed to green principles by shopping organic at
(continued on the next page...)
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GE T TO KN OW. . .
Susan Feniger (continued)
farmers’ markets, by recycling and using sustainable materials. Of her support
for Thrive Forward and encouraging plant-based choices, Susan says: “18% of
greenhouse gas emissions come from livestock—more than from transportation
and in terms of health, Americans eat about twice as much of the daily protein
recommended by the USDA. When you cut meat, you reduce the risk of cancer,
cardiovascular disease, diabetes, and obesity, as well as make room for more
veggies, whole grains, and beans packed with vitamins and fiber.”
To learn more about Susan, visit eatatstreet.com, like her on Facebook or
follow her on Twitter @SusanFeniger.
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