Spiced Coconut Sweet Potato
Burmese Noodles
Myanmar Coconut Rice
Mohinga #1 (Fish Soup)
Mohinga #2 (Hot Fish Soup)
Burmese Tofu Salad
Chin Yay Hinn (Green Soup)
Toasted Rice and Fish Soup
Spiced Coconut Sweet Potato Serves 4 35 min
Vegan
1 Onion, chopped
3 Garlic Cloves, crushed
2 Large Chilies, finely chopped
1 tsp Ground Turmeric
1 tsp freshly grated Root Ginger
Salt and Black Pepper
8 fl. oz. Coconut Milk
12 fl. oz. Water
1 tbsp Lemon Juice
1 lb Sweet Potato, peeled and sliced
1. Place all the ingredients apart from the sweet potatoes in a large saucepan, bring to the boil, stirring then reduce the heat and simmer for 5 minutes.
2. Add the sweet potato, mix well and simmer for 20 minutes or until the potatoes are tender. Serve hot.
Burmese Noodles Serves 4 15 min
Vegetarian
11 oz Rice Noodles
Salt
3 tbsp Vegetable Oil
4 oz Carrots, chopped
4 tbsp fresh or frozen Green Peas
2 tsp Soy Sauce
2 tsp Wine Vinegar
2 tsp Tomato Purée or Ketchup
1 tsp Chili Powder
1 tsp Garam Masala
1 TB freshly chopped Coriander (Cilantro) Leaves
1. Bring a large pan of salted water to the boil, break the noodles into short lengths add to the boiling water and cook for 5-8 minutes or until just tender.
2. Meanwhile, heat the oil in a saucepan until very hot, add the carrots and peas and stir-fry for 1 minute.
3. Add the soy sauce, vinegar, tomato paste, chilli powder and garam masala and continue to cook for 5-8 minutes or until the vegetales are tender-crisp.
4. Drain the noodles well, add to the vegetable mixture and mix well. Serve hot sprinkled with the coriander.
Myanmar Coconut Rice Serves 4 35mins plus standing
Vegetarian
20 fl.oz. Milk
11 oz Freshly Grated Coconut
2 TB Peanut Oil
12 oz Long Grain Rice
2 Onions, grated
Salt
1. Place the milk in a medium saucepan, bring to the boil then add the shredded coconut. Mix well then remove form the heat, cover and leave to stand for 1 hour.
2. Heat the oil in a fry pan, add the rice & onions and fry, stirring, for about 3 min.
3. Add the rice mixture to the milk and coconut mixture, season with salt and bring to the boil.
4. Reduce the heat, cover, and simmer gently for 30 minutes, or until the rice has absorbed all of the liquid, adding a little more milk or water if the mixture becomes too dry before the rice is tender. Serve hot.
Mohinga #1 (Fish Soup) Serves 4-8 45 min
3 TB cooking oil
1 Onion, grated
4 Garlic Cloves, crushed
1 inch freshly grated Root Ginger
1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
1 tsp Chili Powder
1 tsp Turmeric
50 fl. oz. Water
3 fl. oz. Fish Sauce (or more to taste)
2 Small Onions, quartered
4 TB Rice Flour mixed with a little cold water
1 lb Catfish or any firm fish
1 lb Fine Rice Noodles
Garnishes
2 Hard Boiled Eggs, quartered
Shredded Spring Onions
Shredded Green Beans (raw or cooked)
Slices of Fried Gourd or Squash
Fresh Coriander Leaves
1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chili 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.
Mohinga #2 (Hot Fish Soup) Serves 4-8 45 min
3 TB cooking oil
1 Onion, grated
4 Garlic Cloves, crushed
1 inch freshly grated Root Ginger
1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
1 tsp Ngapi (Shrimp Paste)
1 tsp Turmeric
40 fl. oz. Water
3 fl. oz. Fish Sauce (or more to taste)
2 Small Onions, quartered
4 TB Rice Flour mixed with a little cold water
1 lb Sea Bass
5 fl. oz. Coconut Cream
1 lb Fine Rice Noodles
Garnishes
2 Hard Boiled Eggs, quartered
Split Pea Fritters
Chili Flakes
Fried Shredded Onion
Fresh Coriander Leaves
1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, Shrimp paste 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 together with the coconut cream. 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.
Burmese Tofu Salad Serves 4 25 min
Vegetarian
14 oz Tofu, thinly sliced
3 Garlic Cloves, crushed
1 TB Soy Sauce
2 inches freshly grated Root Ginger
3 TB Vegetable Oil
1 tsp Chili Powder
1 Onion, thinly sliced
1 TB Tamarind Juice
1. Place the sliced tofu in a shallow serving dish together with the garlic, soy sauce, and ginger. Mix well and set aside.
2. Place the oil and chili powder in a wok or frying pan and heat over a low heat for about 5 minutes, stirring well.
3. Raise the heat and when the oil is very hot, add the onions and stir fry for about 5 minutes or until browned.
4. Add the tamarind juice and continue to cook for a further 1-2 minutes.
5. To serve – pour the onion and oil mixture over the tofu, mix well and serve immediately.
Chin Yay Hinn (Green Soup) Serves 4-6 35 min
2 tsp Sesame Oil
1 Onion, finely sliced
2 Garlic Cloves, crushed
½ tsp Ground Turmeric
2 Green Tomatoes, chopped
2 oz Greens e.g. spinach, Spring Greens
40 fl. oz. Fish Stock
1 tsp Shrimp Paste or Ngapi
1. Heat the oil in a large saucepan add the onion, garlic and turmeric and fry, stirring for 30 seconds.
2. Add the tomatoes, greens, stock and shrimp paste, bring to the boil stirring well then reduce the heat and simmer for about 10 minutes or until the vegetables are tender. Serve hot.
Toasted Rice and Fish Soup Serves 4 60 min
8 oz Sea Bass or Red Snapper, cut into 1 inch slices
½ tsp Ground Turmeric
2 TB Fish Sauce
2 oz Long Grain Rice
3 TB Vegetable oil
½ Onion, thinly sliced
1 Garlic Clove, thinly sliced
½ inch Fresh Root Ginger, thinly sliced
1 stalk Lemon Grass, slightly crushed or 1 teasp Ground Lemon Grass
1 lb Tinned Bamboo Shoots
1 tsp Shrimp Paste or Ngapi
40 fl. oz. Fish Stock
1. Rub the fish slices with turmeric and fish sauce and set aside.
2. Heat a frying pan until hot then add the rice and toast over low heat for 4 to 5 minutes, stirring frequently,
until rice turns a light brown color.
3. Heat the oil in a large saucepan, add the onion and fry until crisp and brown. Remove from the pan with tongs and set aside.
4. Reheat the oil in the pan, add the garlic and ginger and stir-fry for 2 minutes then add the lemongrass and fry for a further 1 minute.
5. Add the fish and its marinade to the pan and fry for 2 minutes.
6. Add toasted rice, shrimp paste and bamboo shoots and cook, stirring for 2 min.
7. Add the stock, bring to the boil then reduce the heat to low and cook for 20 minutes, or until the rice is tender. Serve hot.
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