43. Burma/Myanmar

Thar Kwae Yine

Ingredients

2 cups of Black Sticky Rice ( Nga Cheik )
400ml of Coconut milk water
4 tablespoons of Sugar
¼ teaspoon of Salt
10 tablespoons of Brown Sugar

Directions

1. Rinse rice in several changes of water until no longer cloudy.
2. Add rice in the rice cooker and cover it with double water than normal.
3. Add salt and brown sugar to the rice, stir the ingredients well and let it soak for 8 hours.
4. After soaking for 8 hours, turn on the rice cooker.
5. Add coconut milk water and sugar to a small pot and bring to a boil.
6. To serve individually, place one scoop of sticky rice in a bowl and add coconut milk water on top.

Burmese Rolls

Country: Burma 
Course: Appetizers 
Makes: 8 to 12 servings 

 

Ingredients:

• 2 tbsp oil
• 2 tbsp finely chopped onion
• 8 oz ground lamb
• 1 tsp ginger garlic paste
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp hot madras curry powder
• 2 tbsp finely chopped cilantro
• 2 green chiles, finely chopped
• 1 tbsp rice vinegar
• 1 cup bean sprouts (I used a lot less)
• 1 dozen egg roll wrappers

Directions:

1. Brown the onions in the oil. Now add the ginger-garlic paste and the ground lamb.
2. Add the curry powder, pepper and salt to taste. Continue to cook over a medium flame until the meat is cooked through (about 10 minutes).
3. Add the cilantro, chili peppers and vinegar. Stir until the peppers begin to soften up a little. Remove from heat and let cool.
4. Lay out one egg roll wrapper so that it is oriented as a diamond shape. Put a line of about 1 tsp of filling on the wrapper and top that with a few bean sprouts.
5. Roll the bottom point of the diamond over the filling, then fold over the two middle points of the diamond.
6. Roll up completely, keeping the seam side down. Continue until you've run out of filling.
7. Deep fry in three inches of oil, or pan fry. To pan fry, just add about a half inch of oil to your frying pan and keep turning until golden brown on all sides.
8. Serve hot with sour dipping sauce.

Sour Dipping Sauce

Country: Burma 
Course: Condiment 
Makes: 4 to 6 servings 

 

Ingredients:

• Juice of 1 lime
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 chopped garlic clove
• 1 chopped green chili
• 1 tbsp cilantro, minced

Directions:

1. Mix all ingredients together in a small bowl. Serve.

Mohinga

INGREDIENTS

For the Ground Toasted Rice:

½ cup uncooked jasmine rice

For the Broth:

3 quarts water

1½ teaspoons freshly ground black pepper

1½ teaspoons freshly ground white pepper

5 dry bay leaves

3 stalks lemongrass—peeled, bruised with the back of a knife and cut into 3-inch pieces

4-inch piece ginger, thickly sliced crosswise

Kosher salt, to taste

6 (2½ pounds) catfish fillets, skinned and pin bones removed

For the Soup:

⅓ cup vegetable oil

1 stalk lemongrass, finely minced

¼ cup garlic, minced

3 tablespoons ginger, minced

1 tablespoon paprika

1 teaspoon turmeric

2 red onions, peeled and diced into ½-inch pieces

¼ cup fish sauce

Kosher salt, to taste

For serving:

10 ounces fine round rice noodles

½ cup chopped cilantro, divided

4 hard-boiled eggs, sliced in half

2 limes, cut into quarters

½ medium (6 ounces) red onion, thinly sliced

DIRECTIONS

1. Preheat the oven to 350º. Lay out the uncooked rice evenly on a sheet pan and toast in the oven until the rice is golden brown, 30 minutes, stirring every 10 minutes. Allow the toasted rice to cool to room temperature then grind to a powder in a spice grinder. Set aside.

2. Meanwhile, make the broth: In a 4-quart stockpot, add the water, black and white peppercorns, bay leaves, lemongrass and ginger, and season lightly with salt. Bring the mixture to a boil, reduce to a simmer and cook for 15 minutes.

3. Carefully lower the fish fillets into the pot. The fish may not be covered completely with water, but that's OK. Bring the mixture to a simmer and cook the fish gently for 15 minutes. Using tongs and a slotted spoon, carefully lift the fish out of the broth and reserve for later.

4. Strain the broth, rinse the pot and pour the broth back into the pot. Heat over medium heat and bring to a simmer. In a small bowl, whisk together the powdered rice and a ladleful of broth until no lumps remain. Stir the mixture into the broth and bring to a simmer until it barely thickens.

5. Meanwhile, make the soup: In a wok or large skillet, heat the oil over high heat. Add the lemongrass, garlic and ginger, and stir-fry for 1 minute. Add the cooked fish, paprika and turmeric, and mash into a paste using the back of a spoon, 2 to 3 minutes. Pour the contents into the broth and bring to a simmer. Add the red onions and fish sauce, and cook for 10 minutes. Season with salt and keep hot until ready to serve.

6. Meanwhile, cook the noodles: Bring a separate pot of water to a boil. Add the noodles and cook until tender, 3 to 4 minutes. Drain the noodles in a colander and rinse under cool water. Shake off any excess water and divide the noodles among 4 bowls. Ladle the soup over the noodles and top each bowl with cilantro, a hard-boiled egg, lime wedges and thinly sliced red onion. Then serve.

Tea-Leaf Salad

Ingredients6 servings

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• Tea-Leaf Dressing
• 2 tablespoons loose green tea leaves, such as sencha or Dragonwell
• 2 cups very hot water (about 190°F)
• 1 clove garlic, coarsely chopped
  

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• ½ teaspoon salt
  

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• 3 tablespoons fried garlic oil (see Tips) or canola oil
• 1 teaspoon distilled white vinegar
• Salad
• 4 cups shredded green cabbage
• 1½ cups roughly chopped cherry tomatoes

• ½ jalapeño or serrano chile, seeded and minced
• ¼ cup fried garlic (see Tips)
• ¼ cup coarsely chopped toasted peanuts
• ¼ cup fried yellow split peas (see Tips)
• 1 tablespoon fried garlic oil (see Tips) or canola oil
• 1 tablespoon lime juice
• 2 teaspoons fish sauce (see Tips)
• ½ cup coarsely chopped fresh cilantro
• 2 tablespoons dried shrimp powder (optional; see Tips)
• ¼ teaspoon crushed red pepper

• Preparation

  • Prep
    30 m
  • Ready In
    30 m

  1. To prepare dressing: Steep tea leaves in hot water for 3 minutes. Drain and press excess water out of the tea leaves (you can drink the tea). Let cool to room temperature.
  2. Combine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and vinegar.
  3. To assemble salad: Make a bed of cabbage on a round, rimmed serving platter or in a shallow bowl. Spoon the dressing into the center. Arrange piles of tomatoes, jalapeño (or serrano), fried garlic, peanuts and split peas around the dressing. Drizzle oil, lime juice and fish sauce over the top and sprinkle with cilantro, shrimp powder (if using) and crushed red pepper. Mix tableside with 2 forks.

  • Tips: To prepare Fried Garlic & Fried Garlic Oil: Place a fine-mesh strainer over a heatproof bowl. Heat ⅓ cup canola oil in a small skillet over medium heat. Reduce heat to low and add ¼ cup sliced garlic; cook, stirring frequently, until the garlic is golden brown, about 4 minutes. Pour the garlic and oil through the strainer. Transfer the garlic to a paper-towel-lined plate. Reserve the oil to use on salads. Store fried garlic airtight in a cool dark place for up to 1 month; refrigerate the oil for up to 2 months.
  • To prepare Fried Yellow Split Peas: Soak ⅓ cup yellow split peas in water for at least 4 hours or up to 12 hours. Drain and pat dry. Place a fine-mesh strainer over a heatproof bowl. Heat ¾ cup canola oil in a small skillet over medium heat. Add the split peas and cook, stirring often, until they start to turn a deep mustard color, 4 to 6 minutes. Pour the split peas and oil through the strainer (discard the oil). Transfer the split peas to a paper-­towel-lined plate. Store airtight at room temperature for up to 2 weeks.
  • Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
  • To prepare Dried Shrimp Powder: Put 2 Tbsp. dried shrimp in a coffee grinder reserved for grinding spices. Pulse until ground to a fluffy powder. Store airtight at room temperature for up to 3 days or freeze for up to 6 months.

Schwe Yin Aye

Ingredients Edit

• 1/4 ounce dry seaweed agar
• 1 can coconut milk
• 1 cup raw sago or tapioca
• 1 cup Sugar
• 3 cups cooked rice flour droplets (optional)
• crushed ice

Directions Edit

1. Soak the seaweed agar in water and set aside. Dilute coconut milk by cooking it over low heat for 10–15 minutes. Pour into a jar and set aside.
2. Wash sago and boil in 4 cups water. Boil sago until transparent. Pour sago in a tray and let it cool and set.
3. Wash agar and cut into 1-inch lengths. Dissolve Sugar in coconut milk and let it chill.
4. To serve, fill glasses with the sweetened coconut milk, 2-3 tablespoons of rice droplets (optional) and sago, agar strips and crushed ice.

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Falooda

MAIN INGREDIENTS:

•  milk
•   falooda sev
•   rose syrup

 INGREDIENTS

•   Milk - 2 cups, full fat
•   Jelly - 1/2 cup, cubed (raspberry or strawberry)
•   Rose syrup - 5-6 tbsps (or rooh afsa)
•   Falooda seeds - 1 tsp (sabja/basil seeds) soak in 1/3 cup water for 20-30 mts
•   Falooda sev - 1/2 cup
•   Pistachios - 5, sliced
•   ALmonds - 4, sliced
•   Vanilla ice cream - 4 scoops
•   Cherries - 2, for garnish (optional)

METHOD FOR MAKING FALOODA RECIPE

Bring milk to boil and simmer till it reduces to 1 1/2 cups. Turn off flame and bring to room temperature. Add 1 1/2 to 2 tbsps of rose syrup to the milk and mix. Chill until use.

Make jelly by following the instructions on the packet. Cool and refrigerate. Once cool, cut into small cubes and set aside.

Make falooda sev by following the link provided above. Place in cold water and refrigerate until use.

Soak falooda seeds in water for 30 mts and allow to bloom. Set aside.

Chill the serving glasses in the fridge for half an hour.

To assemble falooda: Take the chilled serving glass and add a generous tbsp of rose syrup or rooh afsa.

Add 2 tbsps of jelly cubes, followed by 2 heaped tbsps of bloomed falooda seeds.

Next layer with 1/4 cup of falooda sev/noodles. Slowly pour the chilled rose milk till 3/4th of the glass. Next add two scoops of vanilla ice cream on top.

Finally drizzle some rose syrup, garnish with sliced nuts and a cherry. Serve immediately to avoid the ice cream from melting and over flowing.

TIPS

•   You can add chopped fruits of your choice like apple and mango after layering with jelly cubes.
•   Falooda sev can be substituted with normal wheat vermicelli. Cook the vermicelli in water and little sugar and drain the water.

(Good Eats: Classic Fish and Chips)