BURMESE DEEP-FRIED CHAYOTE FINGERS WITH TAMARIND SAUCE
SOURCE: NAOMI DUGUID. BURMA: RIVERS OF FLAVOR.
To annex Burma and further its interests eastwards, the British Empire employed the might and services of its former nemeses from Nepal known as Gurkhas into its military ranks. Recognized for their fearless combat prowess, a reputation that still stands today, each Gurkha soldier possibly had chayote as a field ration in their missions and campaigns. What else could be the reason why Burmese people named the vegetable, gurkha thi or “Gurkha gourd”, after the guards of their colonial masters?
Ingredients
Chayote Fingers
1/2 pound/250 grams chayote
1/2 cup/80 grams rice flour
1/8 teaspoon/0.4 grams turmeric
1/2 teaspoon/3 grams salt
1/2 cup/120 mL lukewarm water
1 tablespoon/5grams minced ginger
Tamarind Sauce
1/4 cup/40 grams tamarind pulp, preferably unsweetened OR obtained fresh from ripe tamarind fruits
1/2 cup/120 mL hot water
2 medium cloves of garlic, minced
3 green cayenne chiles, seeded and minced
1/2 teaspoon/3 grams salt
1/2 teaspoon/2 grams sugar
Cooking oil, preferably peanut oil
Specific Equipment
2 mixing bowls
Wire whisk
OPTIONAL: Fork
Sieve
Spoon
OPTIONAL: Small saucepan
Mortar and pestle OR food processor
Deep-bottomed frying pan OR wok
Tongs
Strainer
Plate lined with paper towels
Serves 4
Instructions
1. Peel the chayote and cut into quarters lengthwise. Discard the seed. Slice each quarter thinly into thirds.
2. Combine rice flour, turmeric, and salt in a small mixing bowl. Whisk in lukewarm water until the batter is smooth and well-blended and the rice flour has completely dissolved. Stir in the ginger and let the batter rest for at least 10 minutes.
3. Soak tamarind pulp in hot water on a separate mixing bowl for 10 minutes. Mash the tamarind with a fork, if desired or use fingers to separate the tamarind flesh from the seeds and fibers.
4. Press the tamarind through a sieve to collect as much tamarind liquid as possible. Reduce the tamarind liquid to half or until thick, if desired.
5. Mash the garlic and green chiles to a paste with a mortar and pestle or food processor. Stir the garlic-chile paste into the tamarind liquid. Correct seasoning with salt and sugar and set aside.
6. Heat 2 inch-/5 cm- deep oil in a deep-bottomed frying pan or wok over medium to medium high heat. The oil will be hot enough for deep-frying if a tablespoon of batter floats immediately without burning after sinking to the bottom.
7. Stir the batter again. Coat 2 or 3 slices of chayote with the batter and slide them altogether into the hot oil so the slices will hold together like a bundle. Repeat with 3 or 4 sets of chayote slices, ensuring that they will not crowd in the hot oil. Fry for 7 to 8 minutes or until golden while using the tongs to move the chayote bundles around for even cooking.
8. Lift the chayote bundles from the frying pan or wok and drain off excess oil through a strainer. Transfer the fried chayote to a plate lined with paper towels to allow the latter to absorb any residual oil.
9. Transfer the fried chayote to a serving platter. Serve the tamarind sauce separately or drizzle with the thick tamarind sauce, if desired.
