Appetizer Salad

Myanmar Style U.S. Potato and Rice Tofu Salad

  • Ready Time: 40min
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  • Prep Time: 25min
    Cook Time: 15min
  • Serves: 3
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  • U.S. Frozen Straight Cuts - 300g
  • Cooked rice - 300g
  • Tofu (sliced into strips) - 100g
  • Garlic oil - 200g
  • Pea flour - 3 tbsp
  • Dried shrimp powder - 3 tbsp
  • Peanuts (crushed into pieces) - 3 tbsp
  • Fish sauce - 1 tbsp
  • Tamarind juice - 2 tbsp
  • Chili powder - 2 tbsp
  • Glass noodles (boiled) - 100g
  • Roasted peanuts - 50g
  • Fried anchovies - 50g
  • Lime - 1
  • Coriander - 50g
  • Bean sprouts (blanched) - 50g
  • Chicken powder - 1 tbsp
  • Fried shallots - 3
  • Lettuce - 3 pcs

Prep Time: 25min | Cook Time: 15min

  1. Fry the U.S. Frozen Straight Cuts until golden brown with oil at180°C or when the oil becomes hot and set aside. Slice them into strips to add to the salad. 
  2. Add the rice to the salad bowl. Add the tofu, glass noodles, coriander, bean sprouts, peanuts, dried shrimp, pea flour, and the fried U.S. potatoes into the bowl. Add garlic oil, fish sauce, chicken powder, tamarind juice and mix well. When the taste is to your liking, serve the salad on a plate and garnish with roasted peanuts, fried anchovies, lime and chili powder on the side. Serve it with the soup you prefer.


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