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| Coconut Rice (Suitable for Electric Rice Cooker) |
|
| 1 large or 1 1/2 pounds grated |
1 tablespoon salt |
| fresh coconut |
1/2 teaspoon turmeric |
| 4 cups raw rice |
3 cloves |
| 2 tablespoons oil |
1 stick cinnamon |
| 4 medium onions |
3 or 4 bay leaves |
|
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| 1. |
Grate coconut and extract milk in this way: put in fine cloth,
knead, set aside thick milk. Add 1/2 cup hot water, knead, set aside liquid.'
Repeat with more water till total of 8 cups liquid is obtained. |
| 2. |
Clean and wash rice well, drain, put in degshee or cooker. |
| 3. |
Mix into it coconut milk, oil, onions (peeled and quartered),
salt, turmeric, and spices. |
| 4. |
Put over good heat. Cover and stir occasionally to prevent
sticking. After the mixture comes to a boil, continue stirring till only a
little liquid remains. |
| 5. |
Place pot e per embers only and put red-hot coals over lid. OR:
place pot in moderate oven for 10 to 15 minutes. This part is important to
obtain an aromatic taste. |
| 6. |
Serve with accompaniments which must offset richness. See Menus, Chapter 12.
This recipe can be used with electric rice cooker omitting step 5. |
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| Kneaded Fish Rice |
| A one-dish meal, this is sold at five-day bazaar
meets an the Shan uplands. A strong fingered man sits cross-legged: around him
basins of cooked fish, rice, and flavoring ingredients. He debones, kneads
hard, mixes rapidly, dresses,' and serves each portion ' on a counter at which
the queue sits on, haunches. As in all Shan areas, hot tea and chilies are on
the house, with buffalo skin crisps and garlicky shoots as extras.
|
| 3 1/2 pounds fresh, whole fish |
1 teaspoon ginger powder |
| ngayan, catfish, or perch
|
1 1/2 cups chopped tomatoes |
| 2 teaspoons (or to taste) salt
|
2 large onions, for slicing |
| 1 teaspoon turmeric
|
8 spring onions (scallions), bulb |
| 1 1/4 cups oil
|
and stalk |
| 1 1/2 cups onion, finely chopped
|
2 teaspoons chili powder, coarse |
| 1 tablespoon dried garlic chips
|
8 cups soft-cooked rice |
| 1 teaspoon or less chili powder
|
Buffalo skin crisps OR potato crisps |
|
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| 1. |
Clean fish. Chop in 2-inch chunks keeping head whole if there
is one. Rub-with 1 teaspoon salt and half the turmeric. |
| 2. |
Heat 1/3 cup oil. Fry in it the chopped onion, garlic, chili,
and ginger till aromatic. Add tomatoes, and cook 5 minutes. Add fish. Stir
carefully while adding 3 cups water, cover, and cook 25 minutes.
|
| 3. |
Slice 2 onions finely and evenly. Chop spring sralks for
greens) into small pieces. |
| 4. |
Remove fish chunks from broth. Leave head in broth and boil 15 minutes more.
From chunks take flesh, pressing to detect bones, and remove. |
| 5. |
Place pot e per embers only and put red-hot coals over lid. OR:
place pot in moderate oven for 10 to 15 minutes. This part is important to
obtain an aromatic taste. |
| 6. |
Heat zest of oil. Fry sliced onions light brown, drain, and set aside. Reheat
oil, put in coarse-pounded chili, take pan off fire and let chili cook and
color oil red while still in plan: Drain off chili and set aside: Add rest of
turmeric and shredded fish to oil, cook a few minutes while stirring. |
| 7. |
On a long platter, arrange 2/3 of rice in 6 oblong portions.
Sprinkle each with shredded fish and chopped spring onion greens. Cover with
rest of rice, pressing each portion into good shape. Dress tops with remaining
fried onion and sides with fried chili, crisps, and spring onion bulbs. |
| 8. |
Serve with hot clear tea and extra crisps. |
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| Fried Rice |
|
| Fried rice, as a one-dish meal, is, with slight variations,
common to all Asia's rice regions. Its recipes are simple. Here is a note on
the important points in such simple recipes.
|
| 1. |
The cooked rice must be cold enough and dry enough to get the
grains to separate. |
| 2. |
In preparation or flying, get every grain in touch with the
flavoring ingredients. |
| 3. |
Fire must be very hot and rice moved all the time in frying.
Frying must go on long enough for rice to be almost crisp in parts but not hard
and not burned. |
| 4. |
It is usually cooked in quantity, so care must be taken not to
crowd the pan. Good tossing is essential. If necessary, fry in several batches. |
| 5. |
Burmese eat "Chinese fried rice" with one indispensable
accompaniment: raw onion, green chili, and lime, mixed together as a side
relish. |
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| Simplest Chinese Fried Rice |
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| Housewives tend to put many ingredients into fried rice, but the result is not always as tasty as that which a good
restaurant with an eye to economy and greater skill can serve. Try this for minimum ingredients: |
| 7 to 8 cups
cooked, cold rice |
6 large Chinese sausages |
| 1 tablespoon (or to
taste) salt |
5 tablespoons oil* |
| 2 to 3 tablespoons soy
sauce |
5 eggs |
| 3/4 teaspoon black
pepper, |
2 onions, peeled and
sliced |
|
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| *Some oil will come from sausage. If other meat is used instead, oil shculd be increased. |
| 1. |
Put rice in basin, break
up, and put in salt,; soy
sauce, and 1/2 of epper. Mix
with fingers till thoroughly
homogenized. |
| 2. |
Put whole sausages into
a pan with 4 tablespoons
water. Cover and cook till
water is absorbed: Cut
sausages in
diagonal slices 1/8 inch
thick, fry in a trace of oil
till fragrant. Drain and set
aside. |
| 3. |
Beat eggs with large
pinches salt and pepper.
Pour out excess oil from
sausage pan leaving just
enough for omelette. Fry
eggs, drain out as omelette,
cut into short strips. |
| 4. |
Add rest of oil to pan,
heat, put in sliced onions,
and before they brown, put
in mixed rice, keeping fire
very hot and
tossing. Keep on at spitting
heat till all parts get
frying treatment well. |
| 5. |
Mix into the pan the
fried sausages and egg and
keep tossing. |
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| Fried Rice with
More Ingredients |
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| Housewives tend to put many ingredients into fried rice, but the result is not always as tasty as that which a good
restaurant with an eye to economy and greater skill can serve. Try this for minimum ingredients: |
| 12 ounces pork |
3 medium tomatoes |
| 1 1/2 teaspoons garlic,
chopped |
1 cup green peas,
shelled |
| 1 1/3 tablespoons salt |
2 medium onions |
| 1/2 teaspoon pepper |
2 large green chilies |
| 12 ounces prawns |
2/3 cup oil |
| before shelling |
7 cups rice, cooked and
cold |
| 2 carrots |
1 tablespoon soy sauce,
thick |
|
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| 1. |
Boil pork with 1 1/2
cups water, 1/2 of chopped
garlic, 1 teaspoon salt, and
pinch pepper. As soon as
pork is tender, cut in thin
slices. Set stock aside. |
| 2. |
Shell and
clean prawns and cut in
small pieces. |
| 3. |
Cat
carrots in fine slices; chop
tomatoes, slice onions,
remove chili seeds and cut
skin in strips. Pound rest,
of garlic finely. |
| 4. |
Heat
1/3 of oil in small pan, fry
onion till clear, add
tomato. When tomato liquid
is absorbed, put in prawns
and pork. Cook 5 minutes.
Add carrots, peas, and 3
tablespoons pork stock.
Cover and simmer till water
is absorbed. |
| 5. |
Mix rice
well with 2 tablespoon salt,
soy sauce, and pepper. Heat
remaining oil in large pan
till it smokes, put in rice,
toss over heat, and fry 5
minutes at least. Add meat
and vegetable mixture, then
chili strips, and continue
to toss and fry till well
done, adding rest of finely
pounded garlic before last
stirring. |
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| Danbauk or Pillau
Rice Simplified to Burmese Taste |
|
| This and the
recipe following are of Indian
and Muslim origin, using ghee
(clarified butter) instead of
oil. People from Old India have
resided in Burma so, long that
decades ago such dishes were
adapted and commonly used by the
Burmese. |
| 2 (3-pound) chickens. |
1 cup ghee (clarified
butter) |
| 3/4 teaspoon turmeric |
3 or 4 bay leaves |
| 1/8 teaspoon saffron |
1 cinnamon stick |
| 1 /2 teaspoon pepper |
3 cloves |
| 2 tablespoons salt |
6 cardomoms |
| 1 cup curds or yoghurt |
1 1/2 teaspoons ginger
powder |
| 5 cups raw rice |
1 cup cream |
| 2 1/2 cups onions,
chopped finely |
8 ounces raisins
(optional, |
| 1 tablespoon dried
garlic chips |
not favored by the
Burmese) |
| 5 large onions for
slicing |
2 ounces, almonds,
chopped |
|
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| 1. |
Disjoint
chicken; take pieces and
-rub with pinch turmeric,
pepper, 1 1/2 teaspoons
salt, and soak in curds:
Boil bony
bits for stock. |
| 2. |
Wash rice
and cook it in 5 cups water
or less, till water is
absorbed (i.e. rice must not
be fully cooked). |
| 3. |
Pound, the
finely ,chopped onions. Soak
garlic in 2 teaspoons water.
Slice the 5 large onions
evenly and finely. |
| 4. |
Heat 1/2
cup ghee. Fry in it sliced
onion till light gold. Drain
and set aside, |
| 5. |
Into ghee
put bay leaves, cinnamon,
-cloves, and cardomoms. When
aroma rises, put in 1/2
teaspoon turmeric and
pounded
onion, garlic, and ginger.
Fry over lowered heat till
fragrant. Add chicken, stir,
and cook over raised heat 5
minutes Then add marinating
liquid (curds), cover, and
simmer till tender. |
| 6. |
To 2 cups
stock add cream; -saffron,
and rest of salt and stir
in. When meat is tender,
melt rest of ghee separately
and assemble on table the
following: rice, fried
onions,, cooked meat, mixed
liquid, melted ghee,
raisins, and chopped
almonds. |
| 7. |
Into a
large pot put in evenly
distributed layers a portion
of each of the above in this
order: ghee, rice, onions
(and raisins and almonds if
used), meat. pieces, arid
mixed liquid. Repeat once
more but have some .rice and
liquid remaining. Cover with
rice layer. Mix liquid with
gravy from meat pan and pour
it slowly to get all of it
into pan of packed mixture. |
| 8. |
Cover pot
and bake in moderately slow
oven (3250) for .half an
hour at least-Or put over
very-slow fire with hot
coals on flat lid. |
| 9. |
Serves 8
with accompaniments as given
under Menus, Chapter 12. |
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|
| Butter and Lentil
Rice (Suitable for Electric Rice
Cooker) |
|
| 1 1/2 cups raw split-pea
lentils |
2 cloves |
| 2 1/2 cups raw rice |
3 or 4 bay leaves |
| 2 large onions |
1 teaspoon turmeric |
| 4 tablespoons ghee |
OR 1/16 teaspoon saffron |
| OR 5 tablespoons
butter |
1 cup shelled green peas |
| 4 cardomoms |
1 tablespoon salt |
|
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| 1. |
Ahead of
time wash and soak lentils
to shorten cooking time
later. |
| 2. |
Boil
lentils till halfway done. |
| 3. |
Wash and
drain rice. Slice onions. |
| 4. |
Heat ghee
or butter, put in spices,
and let, aroma rise. Put in
half the, sliced onion. When
it begins to, brown, put in
turmeric; rest of onion;
green peas, lentils, and
salt Stir well. If saffron
is used, dissolve it in 2
tablespoons hot water and
add it to the 41/2 cups
water for the rice. |
| 5. |
Add rice;
mix well, then, add 4 1/2
cups water, cover, and cook
over nigh heat: Stir, once
or twice before it comes to
a boil. |
| 6. |
As water
is absorbed, lower heat;
shake pot with lid on.
Continue to cook very slowly
till rice is dry and fluffy,
shaking pot once or twice
more. |
| 7. |
Serve with
accompaniments as given in
Menus, Chapter 12. |
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