Htamin Jin
The Quirky Foodster Team
Ingredients
- Cooked rice, cooled — 4 cups (740 g / 1.6 lb)
- Cooked, flaked fish — 300 g (10.5 oz)
- Tamarind pulp, soaked and strained — 2 tbsp (30 g / 1 oz)
- Tomatoes, chopped — 2
- Onion, finely chopped — 1
- Fish sauce — 2 tbsp
- Turmeric — 1 tsp
- Crispy fried garlic — 1/4 cup (25 g / 1 oz)
- Roasted peanuts, crushed — 1/4 cup (35 g / 1.25 oz)
- Chopped coriander, to garnish
- Fried chillies, to garnish (optional)
Method
- In a large bowl, combine the cooled rice with the strained tamarind pulp, mixing thoroughly until evenly coloured and slightly tangy.
- Add the turmeric and fish sauce, mixing well.
- Fold in the flaked fish, chopped tomato and onion.
- Mix everything together thoroughly by hand, breaking up any rice clumps.
- Transfer to a serving platter and top generously with crispy fried garlic, crushed peanuts and chopped coriander.
- Garnish with fried chillies if desired, and serve at room temperature.
Introduction: A tangy, herb-flecked sour rice salad from Shan State, mixed with fish and colourful garnishes, traditionally served at festive gatherings.
Cultural Background: Htamin jin is closely associated with Shan festivals and celebrations, its rice soured with tamarind and tomato, then mixed by hand with fish and fresh vegetables into a vibrant, communal dish shared among guests.
Tips: Mix the rice and tamarind together thoroughly while the rice is still slightly warm, as this helps it absorb the tangy flavour evenly. This dish is traditionally mixed by hand for the best texture, though a spoon works fine too.
Variations: Add finely chopped pickled vegetables for extra tang. Use chicken in place of fish for a different protein.
Storage: Best eaten fresh; refrigerate leftovers in an airtight container for up to 1 day.
Reheating: This dish is served at room temperature and is not reheated.
Nutrition: Per serving (approx.): 340 kcal, 16 g protein, 10 g fat, 46 g carbohydrate.
FAQs:
Q: What region is htamin jin most associated with?
A: Shan State, where it’s a well-loved feature of
Q: Is this dish served warm or cold?
A: It’s traditionally served at room temperature, allowing the
- Cooked rice, cooled — 4 cups (740 g / 1.6 lb)
- Cooked, flaked fish — 300 g (10.5 oz)
- Tamarind pulp, soaked and strained — 2 tbsp (30 g / 1 oz)
- Tomatoes, chopped — 2
- Onion, finely chopped — 1
- Fish sauce — 2 tbsp
- Turmeric — 1 tsp
- Crispy fried garlic — 1/4 cup (25 g / 1 oz)
- Roasted peanuts, crushed — 1/4 cup (35 g / 1.25 oz)
- Chopped coriander, to garnish
- Fried chillies, to garnish (optional)
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