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Myanmar (Myanmar Recipes)

World Cuisine Recipes

 

   Because Myanmar has diverse geographical features, favourable seasonal conditions and is naturally endowed with fertile soil and water resources, it boasts an abundant supply of food in a great variety all year around. Myanmar people enjoy rice as their main food and it comprises about 75% of the diet. Rice is served with meat or fish, soup, salad and vegetables all cooked in their own ways, and some relishes to complement the meal. During meals, all the dishes are laid out on the dining table and served together so that diners can make their own choices and combinations. Although the dishes are prepared in a variety of ways, the most common method is to cook meat or fish in oil, seasoned with pounded onion, garlic, ginger, turmeric, chili and spices, and simmer until all or most of the water evaporates. The essential and most popular condiment is a kind of relish made from preserved fish or prawn, served with chili powder.
Burmese-Style Pork Curry
Servings: 6
Ingredients:
1/4 cup peeled slivered fresh ginger
1 1/2 lbs country-style boneless pork ribs, cut into 1-inch cubes
2 tablespoons red curry paste
1/4 cup light brown sugar
2 1/2 cups water
2 teaspoons ground turmeric
1 tablespoon soy sauce
1/4 cup thinly sliced shallots
2 tablespoons minced garlic
1/4 cup fresh lime juice
Cooking Instructions:
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.
Chicken and Vegetable Fritters
Servings: 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
Cooking Instructions:
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. 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. Serve with Achin (Sour Sauce Dip) or other Burmese dip.
King Prawn Salad
Servings: 4
Ingredients:
2 tbsp Sesame Oil
225 g/8 oz Raw King Prawns (jumbo shrimps), peeled and deveined
4 Spring Onions, thinly sliced on the diagonal
10 cm/4-inches Cucumber, cut into 5 cm/2-inch julienne strips
1 tbsp freshly chopped Coriander (cilantro), finely chopped
1 teasp Fish Sauce
2 fresh Red chillies, finely chopped
The juice of 1 Lemon
Cooking Instructions:
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. Remove the prawns from the pan with a slotted spoon and cut into thin slices diagonally. Place the prawn slices in a mixing bowl together with the remaining ingredients and toss to mix well. Serve immediately.
Oxtail and Watercress (Nwa Mee Hinga)
Servings: 3-4
Ingredients:
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
Cooking Instructions:
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. 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. 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. Add the watercress, cover the pan, and cook for 3 minutes more. Serve hot.
Pork and Pumpkin Stew
Servings: 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
Cooking Instructions:
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.
Rakhine Noodle (Rakhine Moat-tee)
Servings: 6-8
Ingredients:
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)
Cooking Instructions:
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.
Red Pork Pot Roast
Servings: 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
Cooking Instructions:
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.
Rice Noodles with Curry (Kyazangi Kaukswe)
Servings: 6-8
Ingredients:
1x1.5 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
Cooking Instructions:
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.
Squid and Dandelions (Pyi-Gyi Nga Kazun Ywet)
Servings: 4
Ingredients:
1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut -into 1/2-inch round slices
1/4 lb Dandelion greens, green -leaves only, halved
Cooking Instructions:
Watercress and Swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste. Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let stand for 15 minutes. 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. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid. Serve warm with other dishes.
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
Cooking Instructions:
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.
 

World Cuisine Recipes

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