Title: Gin Thoke,ginger Mix
Categories: Burma Kosher Snack Spice
Yield: 4 Servings

125	g	Very tender fresh ginger
5	tb	Lemon juice
2	tb	Peanut oil
1	tb	Sesame oil
12		Cloves garlic, sliced
3	tb	Sesame seeds
		Salt to taste

This after meal digestive tid bit is pronounced jintho . The Burmese a very relaxed people. sit around talking for a long time after meals and eat snacks like this instead of sweet desserts. Offer individual portions in very tiny bowls. and eat with the fingers.

Ideally, the ginger root should be so young that the skin is almost transparent and the roots tipped with pink. If the ginger you buy is more mature, use the small knobs growing off the main root. (The rest of the ginger can be peeled and preserved in a jar by covering with dry sherry Use in cooking.) Scrape skin off ginger with a sharp knife and cut ginger into very thin slices, then cut the slices into fine slivers. Marinate in lemon juice for at least 1 hour and the ginger will turn pink. Meanwhile, heat peanut and sesame oil in a small frying pan and fry the sliced garlic slowly until pale golden. Remove from heat immediately (it burns easily) and drain on absorbent paper. Allow to cool and become crisp. Put sesame seeds in a dry frying pan and stir constantly over moderate heat until golden brown. Turn immediately on to a plate to cool. When ready to serve. drain ginger from lemon juice and put in a bowl. Add salt to taste and sprinkle with garlic and sesame seeds. Toss together lightly.

Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

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