We’d like to take a moment to congratulate chef Susan Feniger on her brand new cookbook, STREET Food, which highlights the globally diverse dishes from her Hollywood restaurant, STREET. Let’s face it, making specialties from Egypt, Tunisia, India, and beyond feel approachable to the average home cook is no easy feat, but she pulls it off with the help of some seriously inspirational photography. As of yesterday, you can pick up the book at a number of local and online retailers, but in the meantime try this recipe for her Burmese melon salad. We’ve just spied the first early orbs of cantaloupe and honeydew at the market. Put that melon-baller away and try something new.
From the book:
“If it’s melon season, you have to make this. In Burma (Myanmar), gin thoke, meaning ‘ginger mix,’ is a blend of crispy fried garlic, sesame seeds, and ginger, and is eaten as a sweet digestive snack after meals. Although not native to the region, melons are a refreshing and delicious complement to this dressing, together making a perfect summertime side dish. The ginger is key to this salad. Ideally the gingerroot should be so young that the skin is almost transparent and the roots are tipped with pink.”
½ small seedless watermelon (2½ pounds)
½ ripe cantaloupe melon
¼ ripe honeydew melon
2 (3-inch) pieces young ginger (see page 209), peeled and minced
(¹⁄ ³ cup); or 2 (3-inch)
pieces regular fresh
ginger, peeled and minced
(¹⁄ ³ cup)
¼ cup sesame seeds, toasted
¼ cup lime juice (from
3 to 4 limes)
¼ cup low-sodium soy sauce
½ cup extra virgin olive oil
2 tablespoons plus
1 teaspoon sugar
1¾ teaspoons kosher salt
1 cup dried green lentils
2 cups wide-flake unsweetened coconut
1¼ cups blanched raw peanuts
4 fresh kaffir lime leaves, chopped (see page 21)
1. Start by cutting up the melons: Trim off the rind of all 3 melons, remove any seeds, and cut the flesh into ½inch dice. Put all of the diced melon in a large mixing bowl.
2. 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. 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.
4. 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 mediumlow 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.