Burmese rice "salad" recipe (htamin lethoke)

From Marisa Ferraz, Sun Pictures, Broome WA

Served cold Serves approx. 12

I used to love it when my mother made this, says Marisa. My brothers and I used to sit around and mum would make up this huge bowl and feed us using her fingers. When we got older we tried to mix it ourselves but it just didnt taste the same as mums, hence she is still mixing it for us! Mum always said that each serving could have a different flavour and texture depending on whether you liked the mix dry or wet, regardless it was always a taste sensation. Another great reason for liking this meal is that there is hardly any cooking involved and you could use any vegetables you have in the fridge, cook up enough of the main ingredients and keep them in the pantry for future use.

2 cups long grain rice, washed several times then cooked

(Use 3 1/2 cups of water general rule when cooking rice is to add 1 1/2 cups of water per 1 cup of rice)

2 cups oil

2 tbspn paprika. Chilli oil can be used as a substitute

4 large onions, finely sliced

1 clove garlic, finely sliced

2 cups chickpea powder (besan) *pkt tamarind mix with

1 cup hot water to thin out and drain discard pulp

8 carrots, finely grated

cabbage, finely sliced*5 large potatoes, boiled and sliced

1 pkt egg noodles, fresh or dried

1 pkt rice vermicelli

Crushed dried chilli, to taste

pkt fresh bean sprouts

1 cup dried prawns, ground

Fish sauce to taste

If you like you can increase the quantity of vegetables

Available from Indian, Sri Lankan and Pakistani grocery stores