Authentic Ezay Salad Recipe: Experience the Spicy Burst of Myanmar Cuisine

Ingredients

  • 2 large tomatoes
  • 1 large cucumber
  • 3 shallots
  • 4 cloves of garlic
  • 5 red bird's eye chilies
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon peanut oil
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • Fresh coriander leaves for garnish

Steps and instructions

  1. Chop the tomatoes, cucumber, and shallots into small pieces and place them in a bowl.
  2. Crush the garlic and chilies in a mortar and pestle until they form a paste.
  3. Add the garlic-chili paste to the bowl of chopped ingredients.
  4. In a separate bowl, mix together the fish sauce, lime juice, peanut oil, sugar, and salt to make the dressing.
  5. Pour the dressing over the chopped ingredients and garlic-chili paste. Stir well to ensure everything is evenly coated.
  6. Garnish with fresh coriander leaves before serving.

Tools for making

  • Cutting board - To chop the vegetables
  • Knife - For cutting the tomatoes, cucumber, and shallots
  • Mortar and pestle - To crush the garlic and chilies into a paste
  • Mixing bowl - To combine the chopped ingredients and dressing
  • Measuring spoons - To accurately measure the fish sauce, lime juice, peanut oil, sugar, and salt

Recipe variations

  • Add grilled chicken or shrimp to make it a protein-packed salad.
  • Replace the fish sauce with soy sauce for a vegetarian version.
  • Add sliced fresh Thai basil or mint leaves for an extra burst of flavor.
  • Add diced avocado for a creamy twist.
  • Replace tomatoes with mango for a sweet and tangy variation.
  • Add crushed peanuts or sesame seeds for a crunchy texture.
  • Use rice vinegar instead of lime juice for a milder acidity.
  • Add a dash of honey for a touch of sweetness.
  • Replace the cucumber with jicama or daikon radish for a refreshing crunch.
  • Add sliced red bell peppers for a pop of color.

Recipe overview

This recipe is for Ezay, a popular Burmese salad that perfectly combines the flavors of fresh vegetables with a spicy chili-garlic paste and tangy dressing. This dish is easy to prepare, requires simple ingredients, and is perfect for those who love a balance of heat, sweetness, and tang in their food. In this recipe, you'll learn how to make your own garlic-chili paste and tangy dressing from scratch. The salad is composed of chopped tomatoes, cucumber, and shallots, which provide a refreshing contrast to the heat of the paste. It's a versatile dish that can be served as a side or enjoyed on its own. Let's get started!

Common questions

  1. Can I adjust the spiciness of the recipe?
    Yes, you can adjust the spiciness by adding or reducing the number of red bird's eye chilies according to your preference.
  2. Can I substitute any ingredients?
    While it's best to follow the recipe as closely as possible for optimal flavor, you can make some substitutions. For example, you can use red onion instead of shallots or replace fish sauce with soy sauce for a vegetarian version.
  3. How long does the salad stay fresh?
    It is recommended to consume the salad immediately after preparation to enjoy its fresh flavors. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours.
  4. Can I add other vegetables or herbs?
    Absolutely! This recipe serves as a base, and you can customize it by adding other vegetables such as bell peppers, carrots, or herbs like mint or Thai basil.
  5. Is this recipe gluten-free?
    Yes, this recipe is gluten-free as long as the brands of fish sauce and other condiments used are certified gluten-free.

Serving dishes and utensils

  • Cutting board - for chopping the vegetables
  • Knife - for cutting the tomatoes, cucumber, shallots, and garlic
  • Mortar and pestle - for crushing the garlic and chilies
  • Bowls - for mixing the ingredients and serving the salad
  • Whisk - for mixing the dressing ingredients
  • Serving platter - for presenting the salad
  • Garnish tools - such as tongs or tweezers, for placing the fresh coriander leaves on top

Origin stories

Ezay is a spicy and flavorful salad native to the stunning mountainous region of Bhutan. This country, known for its deep-rooted Buddhist traditions and dramatic landscapes, also boasts a vibrant culinary culture, with Ezay being a prime example. Interestingly, Bhutan is the only country in the world that has a 'Chili' as its national dish, which is a testament to their love for spicy food. Ezay, with its robust blend of fresh vegetables, fiery chilies, and pungent seasonings, embodies this fiery passion. This salad is often served as a side dish and is known to put a zesty kick into any meal. It's not just a salad, it's a celebration of Bhutanese culinary audacity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.