Burmese Gin Thoke Melon Salad and Honeydew Cucumber Cooler Recipes


Kathie Lee & Hoda: Susan Feniger Interview

Kathie Lee and Hoda talked with Susan Feniger, restaurant owner and author of Susan Feniger’s Street Food, and she shared her recipes for Burmese Gin Thoke Melon Salad and Honeydew Cucumber Cooler. Also, check out Susan’s Korean Miso-Glazed Chicken Wings with Ginger Scallion Dipping Sauce Recipe.

Susan Feniger: Burmese Gin Thoke Melon Salad Recipe

Kathie Lee and Hoda talked with Susan Feniger, as she shared her Burmese Gin Thoke Melon Salad and Honeydew Cucumber Cooler recipes.

Kathie Lee Gifford and Hoda Kotb talked with Susan Feniger, as she shared her Burmese Gin Thoke Melon Salad and Honeydew Cucumber Cooler recipes.



  • 1/2 small seedless watermelon
  • 1/2 ripe cantaloupe melon
  • 1/4 ripe honeydew melon
  • Two pieces young ginger peeled and minced (1/3 cup); or two pieces of regular fresh ginger, peeled and minced (1/3 cup)
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup lime juice
  • 1/4 cup low sodium soy sauce
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons plus one teaspoon sugar
  • 1 3/4 teaspoons kosher salt
  • 1 cup dried green lentils
  • 2 cups wide-flake unsweetened coconut
  • 1 1/4 cups raw blanched peanuts
  • 4 fresh kaffir lime leaves, chopped


  1. Cut up the melons: Trim off the rind of all three melons, remove any seeds, and cut the flesh in to ½-inch dice
  2. Put all of the diced melon in a large mixing bowl
  3. Combine the ginger, sesame seeds, lime juice, soy sauce, ¼ cup of the olive oil, two tablespoons of the sugar and ½ teaspoon of the salt in a separate bowl
  4. Mix well and pour over the melon
  5. Toss and let marinate at room temperature while you prepare the rest of the salad
  6. Put the lentils and four cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes
  7. Reduce the heat to low and simmer for 15 minutes
  8. Add one teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy
  9. Drain, rinse with cold water to chill, and then stir into the melon mixture
  10. Combine the coconut, peanuts, kaffir lime, remaining one teaspoon sugar, remaining ¼ cup olive oil, and remaining ¼ teaspoon salt in a large sauté pan
  11. Toast the peanut mixture over medium-low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes
  12. Remove from the heat and set aside to cool
  13. Just before serving, add the peanut mixture to the melon mixture and stir gently to combine
  14. Serve in a large bowl, preferably at room temperature

Susan Feniger: Honeydew Cucumber Cooler Recipe


  • Juice of 2 limes
  • 4 kaffir lime leaves, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 very ripe honeydew melon
  • 6 small cucumbers, chopped
  • 1/2 cup sugar
  • Ice


  1. Combine 3 cups of cold water with the lime juice, kaffir lime leaves and salt into a pitcher
  2. Peel, seed and cut the melon into small pieces
  3. Puree small batches of the melon with some of the cucumbers, some of the lime water, and the sugar in a blender on high speed, blending until smooth, about 3 minutes
  4. Pour into a large pitcher or container
  5. Continue pureeing the ingredients until you have used them all up
  6. Stir well, and chill in the refrigerator for at least 1 hour



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