Thanhat

== Description ==
Thanhat (Burmese cucumber salad) can last for about a week when kept in a fridge. It’s a great side dish as well as a “snack” for vegetarians.
== Ingredients ==
* 3 pieces large cucumber
* 60 ml white vinegar
* 60 ml sesame oil
* 3 pieces large onions
* 6 cloves garlic
* 1½ tablespoons white sesame seeds
* 1 teaspoon turmeric powder
* 2 teaspoon sugar
* salt and vinegar to taste 
== Directions ==
# Peel cucumbers and cut into half lengthwise.
# Remove the seeds then cut 2 inches in length.
# Put cucumbers in a saucepan.
# Add vinegar.
# Add water until it covers the cucumbers.
# Add a pinch of salt then cover the pan and let it simmer until the cucumbers are slightly tender.
# Drain the cucumbers and set aside.
# In a pan, toast the sesame seeds until they pop then set aside.
# In a wok, heat 1 tablespoon sesame oil and fry onions and garlic.
# Set aside when they turn dark brown.
# Add the rest of the oil, turmeric, sugar and some vinegar for dressing.
# Stir the mixture over low heat until sugar dissolves.
# Let the dressing cool.
# Arrange cucumbers in a bowl.
# Pour salad dressing.
# Garnish with onions, garlic and sesame seeds.
Category:Burmese Salads
Category:Burmese Vegetarian
Category:White vinegar Recipes
Category:Sesame oil Recipes
Category:Cucumber Recipes
Category:Sesame seed Recipes
Category:Recipes that need photos