Bone the lamb and cut into 1" cubes. Combine all
ingredients in a large bowl, mix, cover and
refrigerate overnight. Skewer cubes and grill over
charcoal about 7 min. per side.
Burmese Chicken Curry
If one were to cross indian and Chinese food, and the result were successful, it would taste like this Burmese
dish, a curry with many dimensions of flavor, served on top of egg noodles! This is an involved dish to make,
but is a meal in itself. Recipe originates from the book "Asian Pasta" by Linda Burum.
Serves 8 to 10.
Ingredients
1/2 cup vegetable oil
1/2 teaspoon turmeric
3 large onions, chopped finely
4 cloves garlic, minced
2 tablespoon ginger finely minced
1 teaspoon cayenne pepper
2 teaspoon ground cumin
1 teaspoon ground coriander
3 teaspoon garam masala
4 whole chicken breasts and 3 whole chicken legs
1 cinnamon stick
1 bayleaf
8 cups chicken broth
2/3 cup chick pea flour or dried yellow split peas
2 cups coconut milk
1 tablespoon fish sauce
salt to taste
2 lbs fresh Chinese egg noodles
Condiments
Peel and slice 12 garlic cloves crosswise. Fry them in 4 tablespoon oil until they are golden. Remove
and cool.
3 hard cooked eggs quartered
2 red onions slivered lengthwise
3 green onions thinly sliced
2 limes or lemons cut into wedges
1 bunch fresh coriander sprigs, trimmed.
2 tablespoon crushed dried Asian Chili peppers sauted
in 1 tablespoon vegetable oil
Directions
Heat the vegetable oil in an 8 to 12 quart pan or Dutch oven. Stir in the turmeric and cook it for one
minute. Add the onions and cook on medium heat stirring occasionally, until the onions are limp but not
browned, about 20 minutes. Add the garlic, ginger, cayenne, cumin, coriander and garam masala. Cook
and stir the mixture about 1 minute. Add the chicken pieces and stir to coat them with the onions and
spices. Add the cinnamon, bay leaf, and chicken broth, and simmer for 25 minutes.
Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour in a blender or mortar and mix
3/4 cup of the resulting flour with 1 1/3 cups water. Stir the mixture into the soup. Add the coconut milk,
cover and simmer for an additional 30 minutes. Thaw egg noodles if frozen. Put noodles in a large pot of
boiling water and boil for 6-7 minutes. Drain noodles and stir in a couple of teaspoon of vegetable oil to
keep them from sticking together and set aside.
Remove the pan from the heat and carefully lift out the chicken pieces. Remove the meat from the bones
and return it to the sauce. Add fish sauce and salt to taste. Serve the noodles of a platter and the curry and
condiments separately. Diners first serve themselves to noodles, then the curry, then to the condiments
they like.
Nga Baung Doke
Fish in Banana Leaves
Serves 4
Ingredients
750 g ( 1½ lb) fillets of firm fish
1 teaspoon salt
teaspoon ground black pepper
½ teaspoon ground turmeric
2 medium onions
4 cloves garlic
I teaspoon finely grated fresh ginger
¼ teaspoon chilli powder, optional
1 tablespoon thick coconut milk
1 tablespoon ground rice
2 teaspoons sesame oil
8 leaves of Chinese mustard cabbage
large pieces of banana leaf or aluminium foil
few springs fresh coriander leaves
Directions
Cut fish into 8 pieces of equal size wash and dry well then sprinkle with half the salt, pepper and turmeric.
Leave aside while preparing remaining ingredients. Slice one onion and set aside. Chop the other onion
and put into container of electric blender with garlic and ginger, chili powder and coconut milk. Blend to
a puree.
Mix puree with remaining salt, pepper and turmeric. ground rice and sesame oil. Put in the pieces
of fish and mix well. Slice the thick middle rib out of the mustard cabbage leaves and use in another dish
(lettuce or spinach leaves may be used if these are not available). Cut banana leaves into pieces large
enough to wrap the pieces of fish and scald them or hold over heat to make them pliable. On each piece of
banana leaf put a leaf of mustard cabbage and on it a piece of fish and some of the spice mixture. Top with a
few coriander leaves and some of the sliced onion.
Wrap fish first in the cabbage leaf, then make a parcel
with the banana leaf. Fasten with short bamboo skewers or wooden toothpicks. Alternatively wrap in foil.
Put in a steamer and steam over gently boiling water for 20 25 minutes. Serve in the leaves. Guests open
their parcels on their own plates. Serve a bowl of white rice alongside.
Kyazangi Kaukswe (Rice Noodles with Curry
Serves 6-8
Ingredients
1 x 1.5 kg (3 lb) roasting chicken
1 teaspoon ground turmeric
2 teaspoons salt
1 1/2 tablespoon curry powder
1 1/2 cups thick coconut milk
3 large onions, finely sliced
3 cloves garlic, crushed
1/2 cup chick pea flour
2 cups thin coconut milk
4 eggs hard boiled
500 g ( I lb) rice noodles, dried or 1 kg (2 lb)
fresh rice noodles
Directions
Take 2 teaspoons chilli oil (1 teaspoon of chilli powder and 2 tablespoon of olive oil). Joint chicken and put into
a saucepan with turmeric, salt, curry powder and just enough water to almost cover. Bring to boil then
reduce heat, cover and simmer until chicken is tender. Cool, then discard bones and cut meat into small
pieces. Cook thick coconut milk in a saucepan, stirring constantly, until it becomes thick and oil rises to
the top. Keep cooking until it is very oily, then add half the onions and all the garlic and fry, stirring, until
they start to color. (Set aside remaining onion to be served raw with the finished dish.)
Add chicken meat
to the frying onions and cook, stirring constantly for a few minutes. Set aside. Mix chick pea flour with
cold water to form a thin cream. Add thin coconut milk to the pan and when it comes to a boil stir in the
chick pea flour mixture. Cook and stir constantly until it thickens, taking care it does not become lumpy
or stick at the base of the pan.
Add strained chicken stock a little at a time until the gravy is as thick as
that of a stew. Add the chicken and onion mixture. If dried rice noodles are used, they will have to be
soaked 2 hours in cold water. then drained and boiled in a large amount of water until cooked through. Do
not overcook. Drain well. Bring the chicken combination to simmering point, stir in chilli oil and remove
from the heat. Serve in a large bowl. with noodles, sliced hard boiled eggs and raw onions served
separately.
Kyethar Susie Kyaw Stir-Fried Chicken with Chile
Source: Aung Aung Taik, Under the Golden Pagoda: The Best of Burmese CookingThis Burmese chicken stir-fry is distinguished from a Chinese stir-fry by the use of characteristic Burmese
ingredients: fish sauce, turmeric, lots of garlic and chili, and brown-fried onions as a garnish. The
velveting step is not traditional and is a Chinese technique that allows the use of far less oil than called for
in the original recipe.
Marinate the chicken
2 cups boneless chicken breast, cubed
2 tblsp fish sauce
1/4 tsp turmeric
Combine the chicken cubes with the remaining ingredients and marinate for 20 minutes or more.
Brown-fry the onions
1 large white onion, thinly sliced
1/2 tsp turmeric
1 tblsp oil
Heat the oil over medium heat in a wok or skillet. Add the onions and turmeric. Cook, stirring
occasionally, until the onions are dark brown. [1] Set aside on paper towels to drain. Keep the remaining
oil in the pan.
Velvet Chicken
1 egg white, beaten lightly
1 tblsp cornstarch
pinch salt
Mix the velveting ingredients well, add the chicken, and refigerate for at least 30 minutes. Meanwhile,
bring a small pot of water to a simmer. Add the chicken to the water, stirring once just to separate. Cook
until the chicken just turns white, and then immediately strain the chicken into a collander.
Stir-fry
3 large cloves garlic, minced
1 tblsp crushed chili
1/4 tsp turmeric
2 green onions, shredded
Re-heat the pan you used to fry the onions over medium-high heat. Sauté the garlic with the crushed chili
and turmeric until golden. Add the chicken and green onions and cook 2 or 3 minutes until the chicken
is done. Serve garnished with the brown-fried onions.
Notes
1.You can cook the onions in a very small amount of oil if you use a cooking spray with lecithin and
keep the pan covered.
Nwa Mee Hinga (Oxtail & Watercress)
Serves 3 hungry people or 4 sorta hungry people
1 lb Oxtail, divided into
-sections
2 Cloves garlic, chopped fine
1 tb Fish sauce (nam pya ye)
1/2 ts Salt
4 c Water
1/8 ts Pepper
1/2 bn Watercress, divided into -stems
The combination of oxtail and watercress gives the
soup a rather unconventional flavor and makes it a
fine luncheon dish. It is reputed to be nourishing for
nursing mothers. Watercress is specified, as
substitute for the traditional green known as 'chaste
leaf' or 'Indian wild pepper' (Vitex trifolia),
kyaung- ban in Burmese.
1. Broil the oxtail in a gas or electric broiler
until well roasted and slightly charred, about 15
minutes. Better still, barbecue over charcoal to
impart a slightly smoked flavor.
2. Put everything except the watercress into a pan,
and bring to a boil. Cover the pan and cook over
moderately low heat for 1 hour or more to tenderize
the meat until it comes away from the bone.
3. Add the watercress, cover the pan, and cook for 3
minutes more.
1/4 lb Dandelion greens, green -leaves only, halved
Directions
Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.
1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.
2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.
3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.
Serve warm with other dishes.
Pork And Pumpkin Stew
Ingredients
Recipe Based on: Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)
Serving Size : 6
Ingredients
2 Pounds Boneless Pork -- 2 inch cubes
1 Tablespoon Soy Sauce
1 Teaspoon Salt 1 Tablespoon Ginger -- finely chopped
1 Tablespoon Garlic -- finely chopped
1 Medium Onion -- chopped
1/2 Teaspoon Turmeric
2 Tablespoons Peanut Oil
1 Teaspoon Shrimp Paste
2 Teaspoons Chile Flakes
2 Cups Water
1 Pound Cubed Pumpkin -- or butternut squash
Directions
Marinate pork with soy sauce and salt for 1 hour. In a large saucepan, place pork, marinade, ginger, garlic, onion, turmeric, oil, shrimp paste, chili flakes and 1 cup water. Mix well, Bring to boil over moderate heat. Cover and cook for 40 minutes. Add remaining water and pumpkin. Cook 15 minutes or until the pork is tender and most liquid evaporated. Serve warm over white rice.
Red Pork Pot Roast
Ingredients
Recipe Based on: Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)
Serving Size: 6
Ingredients
2 Pounds Boneless Pork -- cubed
2 Tablespoons Soy Sauce
1/2 Teaspoon Salt
2 Tablespoons Peanut Oil
1 Tablespoon Brown Sugar
2 Cloves Garlic -- sliced
1 Inch Ginger -- chopped
2 Cups Water
Directions
Marinate pork in soy sauce and salt for 1 hour. Heat the oil, add the sugar and stir to dissolve and caramelize. Add garlic and ginger, stir fry 2 minutes. Add pork and mix well. Cover pan and cook 15 minutes stirring occasionally. Add water, cover and continue to cook for 45 minutes or until pork is tender and liquid is almost evaporated. Serve warm.
Chicken And Vegetable Fritters
Ingredients
Recipe Based on: Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)
Serving Size : 6
Ingredients
1 Cup Chopped Chicken -- uncooked
1 Medium Egg -- beaten
1/2 Teaspoon Salt
1/2 Cup Carrot -- grated
1/2 Cup White Radish -- grated
1/2 Cup Cabbage -- grated
1 Teaspoon Fish Sauce
1/2 Teaspoon Sugar -- optional
1 Medium Scallion -- thinly sliced
1 Tablespoon Cilantro -- chopped
1 Tablespoon Serrano Pepper -- chopped
1 Tablespoon Rice Flour
1/4 Cup Peanut Oil
Directions
Mix the chicken, egg, salt, carrot, radish, cabbage, fish sauce, sugar, scallion, cilantro and serrano. Mix well. Add rice flour and mix well. Heat the oil in a skillet. Prepare
Fritters about 3 inches long and 1/2 inch thick using about 1/2 cup of mixture. Brown them in oil over moderate heat about 2 minutes on each side. Drain on paper towels. Serve warm.
Serving Ideas : Serve with Achin (Sour Sauce Dip) or other Burmese dip
Wheat Noodle in Coconut Chicken Soup (Ohn-no-kauk-swey)
Ingredients
2 lb chicken
5 tbsp fish sauce
1 teasp salt
1 tbsp chily powder
1 tbsp oil
1 pc coconut (50 gm of thick coconut milk)
3 boiled eggs
1 lb onion
10 tbsp pea powder
3 lb wheat noodle
Directions
Chop chicken.
Boil chicken and chicken bones 2 quarts of water
Add fish sauce and boil for 15 minutes
Drain out soup to a container, remaining boiled chicken. Throw away chicken bones.
Add oil, salt, chily powder and fry for 5 minutes
Add coconut milk and pea powder.
Remix with the chicken soup
Add 2 more quarts of hot water
Add 1/2 lb of quartered onions to soup
Boil for 15 minutes in low heat
In each small plates, prepare these on table:
Chilly powder
Boil egg and remove shell. Slice.
Thinly slice 1/2 lb of onion, wash in water. Drain water.
Fry dried thick rice noodle
Serve noodle and soup in seperate bowls.
Rakhine Noodle (Rakhine Moat-tee)
Ingredients
(6-8 servings)
1 lb any good fish
2 tbsp shrimp paste
1 teasp salt
4 cloves garlic, crushed
1 tbsp pepper
2 teasp oil
5 tbsp pea powder
3 tbsp chily powder
3 tbsp tamarine
1 tbsp shrimp paste
10 pcs hot chillies
3 pounds thin rice noodle (1 lb if dried) (boil if dried)
Directions
Remove bones from fish if any.
Boil the top 5 items in 2 quarts of water for 20 minutes.
Take out 1/3 of boiled fish, and dry in a pan to get fish-powder with 1 tea spoon of
oil.
Fry 2 tbsp of chily powder in 1 tea-spoon of oil.
In each small plates, prepare these on table:
grind chillies
tamarind paste and water
shrimp paste and water
cooked pea powder
cooked chilly powder
Serve rice noodle in bowls. Mix a little of each from small plates. Serve the thin fish
soup in seperate bowl.
When some like to eat with soup, add the soup to noodle.
King Prawn Salad
Serves 4
Ingredients
2 tbsp Sesame Oil
225g/8oz Raw King Prawns (jumbo shrimps), peeled and deveined
4 Spring Onions, thinly sliced on the diagonal
10cm/4-inches Cucumber, cut into 5cm/2-inch julienne strips
1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.
2. Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes.
3. Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10 minutes.
4. Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.
5. To serve – place a portion of noodles in individual soup bowls and top with the soup. Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.
King Prawn Salad
Serves 4
Ingredients
2 tbsp Sesame Oil
225g/8oz Raw King Prawns (jumbo shrimps), peeled and deveined
4 Spring Onions, thinly sliced on the diagonal
10cm/4-inches Cucumber, cut into 5cm/2-inch julienne strips
1. Heat the oil in a wok or frying pan and when very hot add the prawns and stir-fry for 3 to 4 minutes, until they turn pink.
2. Remove the prawns from the pan with a slotted spoon and cut into thin slices diagonally.
3. Place the prawn slices in a mixing bowl together with the remaining ingredients and toss to mix well. Serve immediately.
Rakhine Mone-Ti
(Thin Rice Noodles And Fish Soup)
Rakhine nationals on the Bay of Bengal coast have a special way of making mohinga, the national dish. It is cooked different, served different, tastes different and is consumed different. It is worthy of its different name, Rakhine mone-ti. It may be enjoyed as a mixed salad accompanied by a soup or as noodles in clear fish soup.
thin rice noodles 1. 6 kg
pike conger 400 g
(nga-shwe) oil 320 g
turmeric a dash
ginger 2. 5 cm
garlic sliced 320 g
onion sliced 320 g
greater galangal 80 g
(pade-gaw)
shrimp paste 3 tsp
pepper 1/2 tsp
chili powder 2 tbs
tamarind 80 g
salt to taste
coriander leaves 160 g
Water to make 15 cups
Steps to cook
Boil fish till tender together with ginger and salt in water to just cover the fish. Debone the fish and slightly squeeze out the water when mashing it with the turmeric, and roast on slow fire in one tablespoon of oil till the fish becomes grainy. This is the fish garnish.
Strain the liquid in which the fish has been boiled, add shrimp paste and boil for 40'. Cool and let the solids settle. Take only the clear liquid. Place the roughly ground galangal together with 160 g of crushed garlic in a muslin bag in the liquid, add the pepper and boil 30' filling up with water to get 15 cups of liquid. This is the clear soup to serve ten persons.
Fry the remaining 160 g of sliced garlic in oil and remove the garlic into a dish adding 4 tbs of the cooked oil. This is the garlic garnish.
Fry the onion in the remaining oil till golden. Strain into another dish. This is the onion garnish.
Make paste of chili powder in 2 tbs of water and cook in the frying oil till the water evaporates. This is the chili sauce.
Dissolve the tamarind in warm water to form a thick sauce.
To Serve
Take noodles. Add roasted fish, tamarind sauce, chili sauce, fried garlic in oil, fried onions and coriander leaves and mix thoroughly. Serve soup in a separate bowl.
Alternately put all the above ingredients in a bowl and pour the soup into the bowl. This is served as Rakhine mone-to.
Mya Zin
Burmese-Style Pork Curry
This is a rich flavorful curry similar to many Thai curries, but lighter, without the use of coconut milk. Serve with large steaming bowls of jasmine rice!
Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.
Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
Add the ginger (with its water), the shallots, garlic, and lime juice.
Simmer for 5-7 more minutes, allowing the flavors to blend through.
Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.
Serve at once with steamed jasmine rice.
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