Shan Rice Ball (Kao Som - Tha Min Chin) is one of the most popular Shan foods in Myanmar. This is a homemade food that is simple and easy to cook. Usually in Shan State, we cook this food on weekend or when the family or friends gather, prepare it in a large portion and enjoy it for lunch or snack.
Now it becomes one of my favorite comfort foods. I have introduced Inlay version on my previous post but this time I introduce Keng Tung (Kyaing Tong) version which is my favorite. Of course hometown food is the best food ever.
Ingredients (2 servings)
1 cup of uncooked rice (cook it a bit softer than regular)
1 medium tomato
1 medium potato
1/2 head of medium onion
2 pieces fermented dry bean
dry chilies as liking
1/2 teaspoon of turmeric powder
50ml of cooking oil
1 teaspoon of salt
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| Ingredients |
- Add little turmeric powder to water and boil the tomato.
- Boil potato until soft or cook it in microwave for sever minutes and mash it well
- Slice onion finely, fry it to crispy, and set aside.
- Fry dry chilies with the remaining oil.
- Keep the oil for dressing.
- Peel the tomato skin and chop it well.
- Grill or fry the dry fermented soy bean.
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| Ingredients |
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| Add cooked tomato, potato, little crispy onion, and oil to the cooked rice. Season with salt. |
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| Mix it well with wooden spoon until becoming sticky, adjust the taste and shape it to flat round or as liking. |
Serve warm or at room temperature topping with crispy onion, fried fermented soy bean and chilies.
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