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| This dish is most festive. It is a meatless one which Burmese
regard as ample. It can be served with a big platter of fried chicken
alongside. The idea of this dish is a salad, but bases and mixing ingredients
are merely prepared and set out so that guests may mix their own at the table.
A sample mixture is given at the end of the recipe. |
| Base |
| 2 tablespoons oil
|
4 cups boiled noodles |
| 6 cups boiled rice |
4 cups grated green papaya |
| 1 tablespoon paprika |
4 cups sliced beancurd |
| A pinch turmeric |
4 cups boiled bead sprouts |
| 4 cups boiled transparent vermicelli
|
2 cups sliced onion |
| 4 cups boiled and sliced potatoes
|
2 cups soaked algae (seaweed) |
| Mixing Ingredients |
| 3 cups oil
|
2 cups fish sauce |
| 2 cups sliced onions
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2 cups powered dried shrimps |
| 1/2 cup sliced garlic
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3/4 cup chili powder |
| 2 tablespoons tamarind paste |
1 or 2 extra garlic bulbs |
| 2 cups gram flour
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1 or 2 extra garlic bulbs
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insert images |
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| Soup |
| Prepare as Sliced Gourd with Grilled Fish Soup, but substitute banana stems for
gourd slices. If these are not available, any clear, peppered soup will do. |
| To prepare base |
| 1. |
Rice: heat 2 tablespoons oil; add paprika and turmeric. Set heat lowest setting
and extract, red from paprika into oil, stirring well. Strain red oil into rice
and mix well.
|
| 2. |
Vermicelli: soak; when soft, cut in short lengths, boil, and drain. |
| 3. |
Potatoes: boil, peel, and slice in 1/4 inch thick slices.
|
| 4. |
Noodles: fast boil in water, drain, run cold water through, drain again, and
mix with a trace of oil, and set aside.
|
| 5. |
Papaya: peel and grate. Squeeze out liquid to make crisp: |
| 6. |
Beancurd: using whole, fried, 2-inch squares, cut into strips and fry again
until crisp.
|
| 7. |
Bean sprouts: trim and boil 5 minutes. Drain. |
| 8. |
Onion: Peel, cut in even rings, and soak in water till needed. |
| 9. |
Algae (seaweed): soak in water, wash well when swelled. Arrange pleasing in two
separate piles on lone dishes, one for each end of the table. |
| To prepare mixing ingredients |
| 1. |
Heat 3 cups oil. Fry finely, sliced onions and garlic till light gold, one
after another. When oil is cool, mix all together in a bowl. |
| 2. |
Soak tamarind in hot boiled water. When soft, knead well and add water as
needed to make 1 pint; drain into a serving bowl. |
| 3. |
Gram flour, if bought raw, should be roasted in a dry pan. |
| 4. |
Fish sauce should be of best quality. |
| 5. |
Dried powdered shrimps should be cleaned before pounding. |
| 6. |
Make chili powder from roasting dried chilies, cooling, and pounding coarsely,
or from pan-roasting powder. |
| 7. |
Peel garlic bulbs. |
| 8. |
Prepare banana stems by cutting them in rings from innermost tender part. |
| 9. |
To serve, divide accompaniments in two and serve at each end of long table (oil
with fried onion and garlic, tamarind juice, gram flour, fish sauce, shrimps
powder). Chili powder and raw garlic are served in smallest dishes. Soup may be
served in a big tureer with small soup bowls. |
| Sample Mix |
Onto your plate 1 1/2 heaping
tablespoons rice, 1 heaping tablespoon each of vermicelli, noodles, potatoes,
bean sprouts, papaya, onion slices, crisp beancurd, and algae. Put over this 3
teaspoons shrimp powder, 2 teaspoons gram flour, 2 teaspoons oil And fried
contents, and 1/2 tablespoons chili powder.
Mix very well. Eat at once before taste is
unbalanced by absorption. Come back for mare, but do not put more than, this on
your plate at one time. Or take only 3 or 4 preferred bases at a time. |
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| Ingredients |
| 5 pounds pork, meat and bone |
4 tablespoons powdered soybean |
| 8 pints water |
wafer OR 1 tablespoon hot |
| 2 cups chopped onion |
bean paste |
| 4 teaspoons garlic chips |
1/3 cup oil |
| 1 1/2 teaspoons ginger powder |
1/2 teaspoon turmeric |
| 1 teaspoon chili powder
|
1 tablespoon (or more) salt |
| (omit if hot bean paste is used)
|
2 1/2 pounds dry big rice noodles |
| Small Accompaniments: |
|
| 1 cup dried silk cotton blossom(optional)
|
3 limes |
| 3/4 cup chopped fried garlic' |
crisp bean or rice crackers |
| 3/4 cup roasted sesame seeds-
|
1 cup oil |
| 3/4 cup 'coriander leaf |
1 pound pork chitterlings |
| 3/4 cup spring onion greens |
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| Directions |
| The main dish is simple to cook, but the accompaniments take time.
Some of them can be done the day before. Read all instructions before getting
started. |
| 1. |
Separate ,pork meat from bone and rind. Boil bones and rind for stock in 8
pints water. Chop me-at finely, but do not mince.
|
| 2. |
Mince or pound onions, garlic, ginger, and chili for main dish. Dip tomatoes in
boiling liquid and peel. Chop finely. Toast soybean cakes, cool, and pound to
powder. |
| 3. |
Heat 1/3 cup oil. Add onions, garlic,, chili, ginger, and turmeric; fry,
stirring, till aromatic. Add chopped meat; stir, cook till water is absorbed.
Add tomatoes and salt, stir, cover, and cook till tomato liquid is reduced.
|
| 4. |
Add stock, and bring to boil. Add soybean powder or bean paste, more salt to
taste; and let simmer for as long as required till use.
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| 5. |
In large pot boil extra water and when fast-boiling, put in rice noodles. When
done, drain, run cold water through; drain well and set aside. |
| 6. |
While ma-in dish- is simmering or during other intervals, prepare
accompaniments: If cotton blossom is, used, wash and boil for 30 minutes or
till tender. It is included here to provide crunch, having no flavor of its
own..
|
| 7. |
Heat 1/3 cup oil. Chop garlic small and fry till gold; drain off. If done ahead
of time, keep crisp either by covering with oil used for frying, or drain dry,
let cool, then keep in airtight container. |
| 8. |
Pan-roast sesame seeds till just fragrant and pound finely. Chop coriander and
spring onion greens small, and cut limes in wedges. |
| 9. |
Add 1 cup oil. to pan and deep fry buffalo crisps or other crackers. If buffalo
crisps area used, cook oil to smoking first. Then let it cool, put in crisps,
and let heat rise till they swell and cook slowly. Bean and rice crackers cook
at once in hot oil: '' |
| 10. |
Keep curry simmering on lowest heat, adding water if reduced. On table have
fried garlic, sesame, and chitterlings in small dishes; blossom, chopped
greens, and lime on one plate; crackers in a large bowl. |
| 11. |
Serve in soup bowls, putting 1/2 cup noodles in each. Stir curry and ladle from
bottom 1 cup or more over each bowl of noodles. Serve at once. Guests may add
as they like from all accompaniments, and mix in bowl, except crackers which
are eaten separately between mouthfuls. |
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| Ingredients |
| 2 1/2 pounds dry transparent |
1 1/2 teaspoons ginger powder |
| vermicelli |
Large pinch turmeric |
| 1/3 cup dried mushrooms |
1 tablespoon salt |
| 1/4 cup dried flowers |
1/3 cup oil |
| 3 pounds chicken |
2 cups minced onion |
| 1 teaspoon ground black pepper
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1 teaspoon chili powder |
| 8 pints water |
| 3 eggs |
| 1 large or 1 1/2 pounds grated
|
1 to 2 tablespoons fish sauce |
| coconut |
1/2 cup chopped spring onion |
| 3 teaspoons garlic chips
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greens |
| Small Accompaniments: |
|
| 6 eggs
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6 limes |
| 1/2 cup chopped garlic
|
Tongchai (pickled Chinese |
| 1/2 cup oil
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radish) bought in jars |
| 1 /2 cup chili powde |
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insert images |
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| Directions |
| 1. |
Soak vermicelli in water. Soak mushrooms and dried flowers separately. |
| 2. |
Clean chicken and disjoint it. Set aside giblets., Rub the rest with half the
pepper and,, boil in 6 pints, water, for 15 minutes. |
| 3. |
Extract coconut milk . Use about 4 cups hot water altogether.
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| 4. |
Moisten garlic chips. Remove chicken from pan, take off meat, and cut it small.
Cut giblets small. Rub all with ginger, turmeric, and salt, and set aside.
Return bones to pot and reboil.
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| 5. |
Heat oil. Put in onion, garlic, and chili; and fry till fragrant. Put in
chicken, stir, and cook till oil begins to look clear. |
| 6. |
Strain stock into pot and let simmer. Clean vermicelli and cut into short
lengths. Clean mushrooms and flowers of debris. Shred mushrooms slightly
smaller; and knot flower stems ,after removing hard knob at base of each stem.
Put vermicelli into pot. When it swells, put in flowers and mushrooms. When it
boils again, beat in 3 eggs, stir briskly so the eggs cook in fine shreds. Add
coconut extract, then add fish sauce till saltiness is correct. Add remaining
pepper and fmely chopped spring onion greens. Keep hot.
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| 7. |
To prepare accompaniments: Beat ,up. 6 eggs,-add a -pinch of salt, heat 1
tablespoon, oil, and fry as an omelette. When cool, cut in strips. Peel garlic
and chop finely Heat rest of oil till cooked; fry garlic golden. When oil is
cool, pour over garlic. Roast chili powder. Cut limes into wedges. |
| 8. |
Serve main dish in a big tureen. Supply soup bowls for eating, and put the egg
strips, fried garlic, chili powder, lime wedges, arid Chinese radish on the
table in small dishes. |
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| Ingredients |
|
1.
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Mo, (Thin Rice Noodles)
(For Hinga Soup)
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2 1/2 Viss (9 lbs)
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2.
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Nga Gyi (small fresh water cat fish)
or Nga Khu (cat fish)
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3/4 Viss (2 1/2 lbs)
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3.
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1 Coconut (for coconut milk) (can be deleted if coconut flavour is not
desirable)
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4.
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Ngapigaung (Salted fish)
(May be substituted with 5 ticals of fish sauce)
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2 1/2 ticals (1 1/2 oz)
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5.
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Ngan-pya-ye (prawn sauce)
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-
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1/4 Viss (14 oz)
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6.
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Lemon grass
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3 blades
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7.
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Dried chillies or chilly powder
(3 ticals for use in Hinga soup, 3 ticals for use as topping)
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6 ticals (3 1/2 oz)
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8.
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Tumeric powder
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one teaspoon
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9.
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Fresh ginger
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1/2 tical
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10.
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Garlic
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3 ticals (2 oz)
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11.
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Onions
- 1/4 viss finely sliced.
- 1/4 viss cut in quarters. (for use in cooking soup)
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1/2 Viss
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12.
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Gram dhal powder (cooked powder)
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6 ticals (3 1/2 oz)
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13.
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Rice flour (cooked flour)
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7 1/2 ticals (4oz)
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14.
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Cooking Oil
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1/4 viss (14oz)
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15.
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6 duck eggs hard boiled
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16.
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9 inches banana trunk (if unprocurable, increase amount of onions) (Item 7,
chilly can be decreased if less hotter flavour is desired)
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| Directions |
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1.
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Boil fish with 2 blades lemon grass, prawn sauce, salted fish, 3 chillies,
tumeric powder and water just to cover the fish. When done take the fish out
and remove the bones. Keep aside the broth.
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2.
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Pound the garlic, the ginger, 1 blade lemon grass and 1/2 of remaining chillies
(other half to be powdered and served in dish at table). Heat oil to smoking,
add the pounded ingredients. When they give forth an aroma, add the fish and
remove from fire and set aside.
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3.
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Boil together coconut milk, fish broth, and 1 gallon water. Mix and stir the
rice flour and the dhal powder each with a little water, and add to the liquid
ingredients. Boil about 1/2 hour. Clean, peel and slice the tender inner layers
of the banana trunk. Add this and onions cut in quarters. When tender, add
prepared fish. Add the hard-boiled eggs cut in quarters.
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4.
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When done, the Hinga is ready for serving. The Hinga, (the above gravy) is
served hot, with cold Mo (rice noodles) at table in separate serving dishes,
only combined in the individual servings. (see picture)
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5.
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Fry to golden brown the sliced onions and use as topping in each plate.
Powdered fried or smoked chillies (powdered coarsely), sliced lime, served as
accompaniments at table. Also common to add fried crispy beans and cut
coriander leaves. (to sprinkle over individual Mo dishes).
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| Ingredients |
| 3 1/2 pounds chicken |
5 whole dried chilies |
| 1/2 teaspoon turmeric |
(or)1 tablespoon paprika |
| 1 tablespoon salt |
1 cup oil |
| 8 pints water |
6 ounces dry rice noddles |
| 2 pounds grated coconut |
2/3 cup gram flour |
| 2 cups minced onion |
2 tablespoons fish sauce |
| 1/2 cup minced garlic |
| Small Accompaniments: |
| Rice noodles as a above |
1 cup chopped spring onion |
| 8 duck or fowl eggs |
greens |
| 1/2 cup dried chili powder |
5 limes |
| 3 sliced onions |
2 pounds dry wheat noodles |
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insert images |
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*In the U.S.A., "Thai Rice Vermicelli" is best
|
| Directions |
| 1. |
Wash fish well, rubbing catfish hard. Rub with half fish sauce and salt. Boil
in 5 pints water with whole chilies, and pressed fish or shrimp paste |
| 2. |
Roast and powder the peanuts. Onions, garlic, and ginger may be pounded. Toast
rice and gram flours in pan. |
| 3. |
when fish is cooked enough to flake off easilu, but before it disintegrates,
turn heat off. Take off meat and set aside. Pound bones well, put back into
broth, and mix. Strain broth carefully and
|
| 4. |
Heat 2/3 cup oil. Fry onion, garlic, and ginger till fragrant. Mix flaked fish
with turmeric, freeing it of bones; add to pot and cook well. Add strained
broth. Mix rice and gram flours to a paste and add to broth. Stir well to
prevent sticking of paste. Bring to boil and add 4 pints water or enough to
have desired thickness of gravy. Add remaining fish sauce to taste.
|
| 5. |
Peel 6 small onions. Remove outer layers of banana stem and cut rings from
tender insides. Put all in pot with lemon grass powder and simmer till onions
and banana stems are tender. |
| 6. |
For small accompaniments: hardboil the eggs. Peel large garlic bulb and cut
evenly in small slices. Heat 1/2 cup oil; fry garlic golden. Drain into small
dish and pour all but 3 tablespoons oil over garlic. Reheat 3 tablespoons oil
in pan and taking ti off the fire, fry 2 teaspoons chili powder to extract
redness. Strain and keep this red oil. Peel and cut eggs into sixths
lengthwise. |
| 7. |
Just before serving, put cut eggs and red oil into pot, floating ooil on top.
Meanwhile keep pot hot and prepare remaining accompaniments. |
| 8. |
Pound filleted fish in a lightly oiled mortar and pestle or in an electric
blender, removing any bones. When consistency is sticky, mix fish with a little
salt and form into flat pellets 2 inches in diameter. Heat remaining 1/3 cup
oil and fry pellets till brown. slice them to 1/8 inch thickness. |
| 9. |
Cut lime wedges. Chop coriander finely. Pan roast 1/2 cup chili powder. Crisp
bean or other crackers are usually bought separately to accompany. See Assorted
Fries for kinds to use. |
| 10. |
If dry rice noodles are used, put them in fast-boiling water. When done, drain,
run cold water through, and keep cold. |
| 11. |
Dish rice noodles onto a long serving platter. Put very hot curry in a big
tureen, fish slices on a salad plate, and crackers in a long dish. Place
coriander and lime on small plates and chili powder and extra sauce in small
dishes. |
| 12. |
Serve in large soup dishes, putting in 1/2 cup noodles with 1 cup of curry on
top, including preferred accompaniments to taste. The crackers are either
broken in small pieces and mixed in or eaten on the side.
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