I learned this simple but elegant Burmese snack from my friend Waimar and her mother. Here are general guidelines: peel cassava and cut into finger-like chunks, removing hard pith in center. Place cassava pieces in a microwave proof bowl with a lid, then add about ¼ cup water. Microwave on high until cassava is fully cooked – no longer chalky, and moist (warning: uncooked cassava can be toxic) – at least 6 minutes on high. Separately, using a mortar and pestle, grind about 2 Tbsp toasted sesame seeds with 1 tsp salt. Remove cooked cassava from baking dish and place in a mixing bowl. Drizzle 1-2 Tbsp toasted sesame oil over the cooked cassava, then sprinkle with all of the toasted sesame seed-salt mixture. Toss everything together, and serve. (Jan. 2015)
Cooking Adventures 