✦ Burmawala Kitchen ✦
How to Use Thami Letto
It takes about three minutes. The hardest part is not eating it straight from the jar.
The Classic Method
This is how Htamin Let Thok has been eaten in Burma for generations. Rice, topper, mix, eat. Simple as that.
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1
Cook your rice
Use whatever rice you have. Basmati, jasmine, long grain, short grain. All work well. Cook it as normal and leave it slightly warm rather than piping hot. Freshly cooked rice absorbs the topper better than cold rice straight from the fridge.
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2
Add Thami Letto
Spoon 1 to 2 generous tablespoons of Thami Letto directly onto the rice. If it is your first time, start with one spoonful and adjust to taste. Most people end up going back for more.
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3
Mix it through completely
This is the key step. Use a fork or spoon to mix the topper all the way through the rice until every grain is coated. Do not just stir the top. Get into it. The oil carries the spices and the peanut and sesame mixture should reach every corner of the bowl.
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4
Add your toppings
This is where the dish comes alive. Scatter fresh coriander, thinly sliced white onion and a few spring onions over the top. Squeeze over a generous amount of fresh lemon or lime juice. The acidity lifts everything and balances the richness of the topper.
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5
Eat immediately
Htamin Let Thok is best eaten straight away while the rice is still warm. The warmth opens up the spices and the fresh herbs wilt just enough to soften without losing their fragrance. This is not a dish that benefits from sitting around.
The Best Toppings to Finish
Beyond Rice
Thami Letto was born on rice but it does not stop there. Once you have a jar on the counter you will start putting it on everything. Here are the eight uses we come back to again and again.
Noodles
Any noodle works. Cook, drain, mix through while warm. Rice noodles are closest to the original tradition.
Toast with a Fried Egg
Spoon onto toast, place a fried egg on top. The heat from the egg warms the oil and the whole thing becomes something special.
Scrambled Eggs
Stir through in the last 30 seconds off the heat. Do not overcook it. Residual warmth is enough to bloom the spices.
Fried Rice
Add a generous spoonful in the final minute over high heat. Toss quickly. The peanuts caramelise slightly and the whole dish transforms.
Chicken or Salmon Marinade
Mix with lemon juice and a little oil. Coat and marinate for at least an hour. The gram flour forms a crust when grilled.
Dipping Sauce
Loosen with warm water and soy sauce until pourable. Use for dumplings, spring rolls or flatbread.
Grain Bowls
Mix through warm quinoa, bulgur or farro. It acts as your dressing, seasoning and main flavour all at once.
Flatbread
Warm a flatbread, spread Thami Letto generously, top with sliced onion and coriander. A meal in under two minutes.
✦ Tips from the Kitchen
- Always use a clean dry spoon when taking from the jar. Any moisture will shorten the shelf life.
- Once opened, keep the jar in the fridge and use within 3 to 4 weeks.
- If the oil has separated slightly after refrigerating, give it a good stir before using. This is completely normal.
- Slightly warm rice absorbs the topper far better than cold rice. If you are using leftover rice, warm it through first.
- Do not be shy with the lime juice. The acidity is not optional. It balances the richness and lifts the whole dish.
- If you are using Thami Letto in a stir fry or fried rice, add it last. Too much heat will burn the peanuts.
- Both versions work interchangeably in any of the recipes above. Choose fish for deeper umami, choose vegan for a nuttier, creamier result.
Cook the rice. Add the topper. Mix until every grain is coated. Finish with coriander, onion and lime. Eat immediately. That is the whole recipe.
✦ Burmawala Kitchen ✦
Ready to Give It a Go?
Two versions. Handmade in Hackney. Ready to use straight from the jar.