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a burmese style tamarind leaf salad. perhaps only inspired by burmese style tamarind leaf salad. it has undergone adjustment and modification.
tamarind leaves 50 g fermented onions[a] 60 g red bell pepper 50 g peanuts 30 g fried shallot[b] 4 tbsp fish sauce 1½ tsp crushed red chili ¼ tsp shallot oil[b] 2 tsp
[a] lacto-fermented vegetables
i like to use fermented red onions. any onion would be fine. if your onion is not fermented, add lime or lemon juice to the recipe.
your peanuts are likely toasted already. mine often aren't. it's easily remedied[c]. if you have nuts that are not peanuts, use them. that's fine.
1. rinse the tamarind leaves. discard any particularly stiff stems or other unpleasantries.
2. chop red bell pepper and onions into reasonably sized pieces. 1-2 cm.
3. combine the ingredients in a bowl. ensure everything is well mixed. taste. adjust.