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Recipe
Burmese Gin Thoke Melon Salad
Ingredients (Serves 6)
½ small seedless watermelon (2 ½ pounds)
½ ripe cantaloupe melon (1 ½ pounds)
¼ ripe honeydew melon (1 pound)
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)
¼ cup sesame seeds, toasted
¼ cup lime juice (from 3-4 limes)
¼ cup Kikkoman Less Sodium Soy Sauce
½ cup extra virgin olive oil
2 tablespoons plus 1 teaspoon sugar
1 ¾ teaspoons kosher salt
1 cup dried green lentils
2 cups wide-flake unsweetened coconut
1 ¼ cups raw blanched peanuts
4 fresh kaffir lime leaves, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Courtesy of Chef Susan Feniger and Chef Kajsa Alger
