I learned this homestyle Burmese recipe from Waimar’s family. Saute 1 chopped medium onion, 4 minced garlic cloves, ¾ tsp microplaned ginger, 1 chopped tomato, 5 oz white albacore tuna (drained from a can), ½ tsp turmeric, and 2 tsp paprika in a pot with a little oil. When wilted, add about 6 cups water, bring to a boil, and then add some tamarind powder (about ¾ oz, or slightly less than half a packet of 1.76 oz Mama Sita tamarind powder), 2 tsp tamarind paste, and shrimp paste (¼ to ½ tsp) to taste (see Note below). Fold in a chunky vegetable (here, 1 lb daikon radish peeled and cut into ¾ inch rounds) and bring to a boil. Cover and simmer until daikon is tender (about 30 minutes). Season to taste with a little (1-2 tsp) fish sauce as needed. Serve with jasmine rice. (Jan. 2013)
Note: The original family recipe uses greater amounts of seasoned tamarind powder and shrimp paste. However, to reduce sodium overall, I lowered the proportions of each and supplemented with tamarind paste to add depth and the quintessential tangy aspect of this soup. (Sept. 2018)
Cooking Adventures 