In a rare outing into the restaurant nightlife of Washington D.C., we came upon a humble Burmese restaurant named Thamee, and we immediately fell in love. The honest simplicity and nuanced flavors of each dish drew out long reams of conversation on what it means to eat authentically and ethically. These conversations continue today, inspiring us to approach cooking as an art of appreciating the bounty of the season in all of its profusion and its limitation.
Most notably is the use of animal products. Not long ago (and still very much a standard in much of the world) animal products were not an every day indulgence. Often dried or otherwise used sparingly, they appear as accents to a dish rather than the centerpiece. We take that to heart in our own eating, focusing crops in season and mindfully making the most out of the ethically-raised local meats and dairy we consume.
- 2 cups shredded chicken breast
- 1/2 cup cilantro, chopped
- 2 baby red daikon radishes, grated (about 1 cup)
- 1 small granny smith apple, grated
- 1 Thai chili, finely chopped
- 2 tbsp roasted, salted peanuts, roughly chopped
- 2 tbsp toasted sesame seeds
- 1 garlic clove, minced
- 1 tbsp fresh ginger, grated
- 3 teaspoons lime juice
- 1 tbsp fish sauce
- 2 tbsp toasted sesame oil
- 1 tbsp palm sugar or honey
- Combine the garlic, ginger, lime juice, Thai chili, fish sauce, sesame oil, and palm sugar or honey in a small bowl and mix until fully incorporated.
- In a large bowl, combine the fish sauce mixture with the chicken, daikon, apple, and cilantro. Toss to combine.
- Serve chilled or at room temperature alongside freshly cooked rice or flatbreads.