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RICE

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Fried Rice
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Danbauk
Butter and Lentil Rice

Curry

Roast Chicken
Red-Gold Pork
Fried Fish, Hot
Vegetable Curry
Pickled Bamboo Shoots and Pork
Burmese Egg
Curry
Chicken Curry(Burmese)
Chicken Curry(Indian)
Full Flavor Pork
Mutton Curry
Beef Slow Cook
Duck Curry
Fish Curry
Prawn Curry

Roast Chicken
3 pounds,or 9 good pieces chicken 2 inches ginger root
1/2 to 3/4 teaspoon cayenne pepper 1/4 cup oil mushrooms
3/4 teaspoon black pepper 2 medium onions
2 tablespoons thick soy sauce 8 garlic cloves
1. Disjoint chicken into 9 best pieces. Wash and rub with salt, cayenne pepper, black pepper, and soy sauce.
2. Scrape ginger root, slice in 1/8-inch slices, then cut into strips 1/8-inch wide.
3. Heat oil. Fry ginger till light brown. Drain. Add-chicken to the oil and brown it on each side.
4. Add 1 cup water, with remaining soy from marinade and half the fried ginger. Lower heat and let simmer, covered.,
5. Soak mushrooms in water till swelled. Clean carefully. Peel onions and slice thickly. Peel garlic and halve cloves lengthwise.
6. When chicken as tender, correct seasoning, adding more soy as desired. Add onions, garlic,mushrooms, and 1/2 cup water, and cook till water is absorbed. Arrange serving dish with crisp ginger, onions, and garlic over chicken.
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Red-Gold Pork
2 1/2 pounds pork with fat, lean, and rind 1 teaspoon chili, powder
1 1/2 tablespoons thick soy sauce 3 small onions
1 1/2 tablespoons thick soy sauce 1/3 to 1/2 cup oil
1 teaspoon black pepper 1 1/2 tablespoons thin soy sauce
2 inches ginger root Salt to taste
3 teaspoons garlic chips  
1. Cut. pork in 1 1/2-inch cubes and dub hard with thick soy sauce and pepper.
2. Scrape' ginger, cut 1 inch in thin slices, then strips. Chop and mash the other inch. Soak garlic chips in 2 teaspoons water and mash. Extract red from chili with 1/3 cup water. Peel onions and cut in rings.
3. Heat oil. Put in .ginger- strips. Before they ,burn, put in pork. Fry 3 to 5 minutes: Extract juice of mashed garlic and ginger with 1/2 cup water. Add this to pork, lower heat, cover, and simmer. Keep ginger and garlic solids.
4. When water is absorbed, add thin soy sauce and chili water. Simmer till tender. Add onion rings, cover, and cook till rings axe clear, all water is absorbed, and pork is well browned. Add salt if needed.
5. Drain pork and onions and arrange in serving dish. Reheat oil and fry garlic and ginger solids till crisp. Drain and put on pork. Pour hot- oil over whole and serve.
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Fried Fish, Hot
2 1./2 pounds fish, 1 heaping teaspoon tamarind
ngamyin, butter, or catfish paste
1/3 teaspoon turmeric 1/2 cup 6i1
2 tablespoons fish sauce 2 teaspoons chili powder, coarse
2 medium onions 3/4 teaspoon shrimp paste
1. Clean and cut fish in 2-inchpieces. Rub with turmeric and fish sauce.
2. Slice onion finely arid evenly. Soak tamarind in 1 cup water and work out thick juice.
3. Heat oil and fry onions. till golden. Drain. Fry fish, browning each side slightly. Drain:, Drain oil and save; clean pan, and put back 1 tablespoon oil. Fry chili powder crisp and' drain, leaving a trace of chili in pan.
4. Put back 2 tablespoons oil, strain in tamarind juice, 'add shrimp paste and stir well. Put in fish and marinade. Cover and simmer. Turn once, avoid sticking, and cook till sauce is absorbed.
5. Pour in rest of oil and fry 3 to 5 minutes. Pour sauce over fish on serving dish and arrange chili and fried onions on top.
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Vegetable Curry
2 medium potatoes 1 /2 cup diced saltfish
3/4 cup diced green beans 2 teaspoons dried garlic chips
3/4 cup sprigged cauliflower 1 1/2 cups onion, chopped finely
1 medium eggplant Large pinch turmeric
3/4 cup cut okra 1/2 cup oil
3 medium tomatoes, fairly green 1 teaspoon ginger powder
2 green chilies 1 teaspoon chili powder
1 small bunch coriander leaves Salt to taste  
1. Peel and cut potatoes and eggplant into 1-inch cubes. Keep eggplant under water. Cut green beans into 1-inch lengths and saltfish into 3/4-inch cubes. Wash okra, dry, and cut into 1-inch lengths. Chop one tomato finely, and 2 tomatoes in chunks. Trim stalks from chilies. Chip coriander leaves.
2. Soak garlic chips in 1 1/2 teaspoons water.
3. Heat oil; put in garlic, onion, turmeric, ginger, and chili powder and try till fragrant. Add saltfish, finely chopped tomato, and coriander. Stir and cook 3 to 5 minutes.
4. Add potatoes, 1 cup water, 1 teaspoon salt and cook 10 to 12 minutes Add green beans, eggplant, cauliflower, and green chilies successively, with 3/4 cup water. After 5 minutes add tomatoes cut in chunks and okra. Correct for salt and cook about 2 minutes after okra is in.
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Pickled Bamboo Shoots and Pork
Pickled bamboo shoots sold as white, fermented, sour shoots have a characteristic aroma relished by Burmese. The sourness is offset with fresh fish to make a secondary accompaniment to rice. Upland people cook it more often with pork and thicken it to form a main accompaniment.
1 1/2 pounds pork 1/3 cup oil
1 teaspoon shrimp paste 1 teaspoon ginger powder
1 tablespoon fish sauce 1 tablespoon fish sauce 1 teaspoon or less chili powder
1/3 teaspoon turmeric 4 tablespoons finely ground,
1 pound bamboo shoots roasted peanuts
2 teaspoons dried garlic chips 1 1/2 teaspoons salt
1 1/2 cups onions, chopped finely  
1. Cut pork in 1-inch cubes. Rub with shrimp paste, fish sauce, and turmeric.
2. Cover bamboo shoots with Water in a pot and bring to a boil. Brain. Cut in long and slender pieces and wash lightly. While shoots are coming to boil, soak garlic chips in 1 1/2 teaspoons water.
3. Heat oil; fry garlic, onion, ginger, and chili till fragrant. Add pork, stir, cover, and cook about 7 minutes. Add 1 cup water, cover, and simmer 10 minutes.
4. Add bamboo shoots and 4 to 5 cups water and cook at least 20 to 30 minutes to get full flavor.
5. Mix peanuts to a paste, add to pot, boil, and correct for salt. For best flavor, let curry stand a few hours or overnight after coking.
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Burmese Egg Curry
Burmese use duck egg,, for cury as they consider them richer than fowl eggs which are more suited to other purposes
9 duck eggs oil 1/2 cup oil
1 ounce or 1/2 cup chopped saltfish, 1/3 teaspoon turmeric
ngabok (preferably fermented) 1 teaspoon ginger powder
2 teaspoons dried garlic chips 1/2 teaspoon chili powder
1 1/2 cups onions, chopped definely 3 teaspoons curry powder
2 small onions for slicing Salt as needed
3. medium tomatoes  
1. Put eggs in boiling water and boil 7 minutes. Drain and leave in cold water.
2. Cut slatfish in 3/4 inch cubes and wash we,ll. Slice small onions thinly and evenly. Chop tomatoes Peel eggs.
3. Heat oil in a large pan. Add turmeric. Fry sliced onion till golden, drain, and set aside. Reheat oil, put in whole, peeled eggs for 3 or 4 minutes, turining to brown them Drain.
4. Fry garlic and chopped onion on oil. When fragrant, add ginger and chili, then curry powder, chopped tamatoes and slatfish. Fry will water is absorbed. Halve eggs and lay them in pan. Add 1/2 cup water, cover and simmer.
5. When water is nearly all absorbed correct ro salt. Arrange serving dish with eggs surrounding saltfish and fried onions on top.
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Burmese Chicken Curry
2 1/2 pounds chicken 3/4 cup oil (1/2 cup if chicken is fatty)
2 teaspoons salt  
1/3 teaspoon turmeric 1 teaspoon chili powder
1 1/2 teaspoons ginger powder 3 medium tomatoes
3 teaspoons dried garlic chips 1 tablespoon fish sauce
1 1/2 cups onion, 1 1/2 teaspoons lemon grass
chopped finely powder
1. Chop chicken smaller than joint size. Wash off bone chips; rub with salt, turmeric, and ginger powder.
2. Soak, garlic chips, in 2 teaspoons water.
3. Heat oil. Put in onion and garlic and fry well over low heat till fragrant. Add chili powder, stir a minute; add chicken with rubbed stuff, raise heat, stir well and cover.
4. When chicken starts to brown and splutter slightly, lower heat, stir, and continue frying as long as it does not stick. When it starts to stick, put in 1/2 cup water, stir, cover, and let simmer.
5. When about half done for tenderness, squeeze in pulp of tomato and add fish sauce to taste. Stir in lemon grass powder. Cover and cook till tender.
6. Stir till done, with clear oil separating out on top, thick essence below, and curry a finished brown.
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Burmese Chicken, Indian Style
2 1/2 pounds chicken 1 1/2 cups onion, chopped finely
2 teaspoons salt 1 /2 cup oil
1/3 teaspoon turmeric 3 bay leaves
1 1/2 teaspoons ginger powder 1 teaspoon or less chili powder
2 teaspoons dried garlic chips  tablespoon curry powder
1. Disjoint chicken into serving sizes. Rub with salt, turmeric, and ginger powder.
2. Soak garlic chips in 1 1/2 teaspoons water.
3. Heat oil. Add bay leaves and 1 tablespoon chopped onion. As soon , as brown, lower heat, add rest of onion and garlic, stirring and frying well. Add chili, then half the curry powder, stirring over low heat.
4. Add chicken and rubbed stuff, raise heat slightly, cover, and cook till it starts to brown.
5. Stir, add 2 cups water, lower heat, cover, and simmer till done.
6. Add rest ,of curry powder, and cook till .gravy is 'educed fairly thick.
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Full Flavor Pork
2 1/2 pounds pork with rind, fat, 1 teaspoon shrimp paste
and lean 1 tablespoon fish sauce
1 teaspoon (or to taste) salt 1 tablespoon soy sauce
1/3 teaspoon turmeric 1/2 cup oil
1 1/2 teaspoons or less chili powder 4 pieces dried mango
1 1/2 teaspoons ginger powder OR 1 tablespoon fruit vinegar
1 1/2 cups onion, chopped finely 1 whole bulb garlic
1. Cut pork in 2-inch cubes. Rub well with salt, turmeric, chili; and ginger powder.
2. Add onion, shrimp paste, fish sauce, and soy sauce to .pork. Mix thoroughly with pressure of fingers for some time. Add oil, mix; add water enough to cover, and put on fire.
3. Soak mango in water till soft. Peel and slice garlic fairly finely, lengthwise. When meat starts to get tender, put in mango and garlic, stir, lower heat, cover tightly, and simmer till very tender.
4.  When tender, stir gently and correct seasoning. Turn down heat when dark red-brown curry, shows clear oil above thick gravy or essence., N.B. Oil is not heated first in this recipe as rind of pork, which, is best part, will tenderize less
easily if put in hot oil.
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Mutton Curry
3 pounds mutton or lamb 3/4 cup oil
3 tablespoons curry powder 2 or 3 bay leaves
1 1/2 teaspoons salt 1 1/2 teaspoons or less chili
1/2 teaspoon turmeric powder
3/4 cup curds or yoghurt 1 1/2 teaspoons ginger powder
2 teaspoons dried garlic chips 2/3 cup chopped. tomatoes
1 1/2 cups onions, chopped finely 1 1/2 tablespoons soy sauce
1. Cut mutton in 1 1/2-inch cubes. Rub with half curry powder, salt,, turmeric, and curds. Let set for two hours.
2. Soak garlic chips inn 1 1/2 teaspoons water.
3. Heat oil, add bay leaves and chili. Stir, and before chili gets dark, add onion, garlic, and ginger. Fry well.
4. Add mutton and marinade. Raise heat for 5 to 10 minutes, stirring. Then lower heat, cover, and simmer till meat starts to
tender.
5. Add rest of curry powder, chopped tomatoes, and soy sauce. Continue cooking, stirring till oil is clear and meat is tender.
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Beef Slow Cook (Suitable for Crock Pot)
2 1/2 pounds beef 2 teaspoons ginger powder
1 1/2 tablespoons fish sauce 3/4 cup oil (less if beef is fatty)
1/3 teaspoon turmeric 2 teaspoons salt
1 tablespoon vinegar chips 2 or 3 cinnamon sticks
1 1/2 cups onions, chopped finely 5 cloves
1 teaspoon chili powder 5 peppercorns
1. Cut meat in 2-inch cubes. Rub well with fish sauce, turmeric, and vinegar. Leave overnight (if cool) or a few hours.
2. Soak garlic chips in 2 teaspoons water.
3. Rub ,beef with garlic, onion, chili, ginger, oil, and mix well. Add water just to cover. Cover tightly and cook over slowest fire.
4. When first water is gone; add small amounts as needed till meat is tender.
5. When tender, correct for salt. Put in bay leaves, cinnamon, cloves, ,and peppercorns; cook slowly, stirring till oil on top is clear.
6. This recipe can be used for cheaper cuts cooked in a crock pot.
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Duck Curry (Suitable for Crock Pot)
1 (3-pound) duck 3 teaspoons dried garlic chips
1/3 teaspoon turmeric 1 1/2 cups onion, chopped finely
1 tablespoon salt 2/3 cup oil (less if duck is fatty)
3/4 teaspoon black pepper 3 bay leaves
2 tablespoons soy sauce 1 teaspoon ginger powder
1/2 cup curds or yoghurt 1 teaspoon chili powder
1. Cut duck to approximately 2-inch portions. Rub with turmeric, salt, pepper, and soy sauce. Add curds and let stand two hours or more.
2. Soak garlic chips in 2 teaspoons water.
3. Heat oil, add bay leaves. Lower heat, add garlic and onions, fry till fragrant. Add ginger and chili.
4. Add duck, stir, raise heat slightly; stir, cover, and let cook about 10 minutes.
5. Add water, one-half, cup at a time, as needed, to simmer over low heat till tender.
6. Correct seasoning, cook, stirring carefully till water is absorbed and only clear oil above thick essence remains.
7. This recipe is suitable for cooking in a crock pot.
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Fish Curry
2 1/2 pounds fish (cod) 2/3 cup oil
1/2 teaspoon turmeric 1 teaspoon ginger powder
1 to 2 teaspoons salt 1 teaspoon chili powder
2 teaspoons dried garlic chips 1 tablespoon fish sauce
1 1/2 cups onions, chopped 8 spring onion (scallion) bulbs
2 large tomatoes
1. Cube fish into 1 1/2- to 2-inch pieces, rub with turmeric and salt.
2. Soak garlic chips in 1.1/2 teaspoons water. Chop onions finely. Skin arid chop tomatoes.
3. Heat oil. Put in fish, fry about 3 minutes each side, turning, carefully. Drain off and set fish aside.
4. Into oil put garlic and onion, and fry till fragrant, stirring over low heat. Add ginger. and chili. Put in finely chopped tomato and fish sauce. Cook a few minutes.
5. Add water, one-half, cup at a time, as needed, to simmer over low heat till tender.
6. Put in fish, add 1/3 cup water, cover, and simmer, shaking pot carefully from time to time till cooked (about 20 minutes).
7. Clean spring onions, cut 3-inch long bulbs, and add to pot. Cover arid cook 3 minutes more.

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Prawn Curry
Characteristic of Burmese prawn curry is that the prawn heads are left on, as tasty essences are inside them and should ooze out during cooking. With simplest cooking and fresh prawns, this makes the curry most flavorful.
3 pounds OR 9 5-inch prawns 2/3 cup oil
1 tablespoon fish sauce 1 teaspoon ginger powder
1/3 teaspoon turmeric 1/2 teaspoon chili powder
2 teaspoons dried garlic chips 2 medium tomatoes
1 cup onions, chopped finely Salt, as needed after fish sauce
1. To dress prawns: wash, chop off whiskers. At top of head, look for two tusk-like pieces. Pull out and in so doing a bag of black excretion should come out intact. Get it out cleanly anyway. Peel off shell. Slit 1/8 inch deep down center of back and remove black thread seen there. Wipe prawn clean. Rub with fish sauce and turmeric carefully.
2. Soak garlic chips in 1 1/2 teaspoons water.
3. Heat oil, fry garlic and onion on low heat till fragrant. Add ginger and chili, fry 1 minute.
4. Lay prawns in this. Cover and cook over raised heat for 5 minutes.
5. Add 2/3 cup water, stir or turn carefully. Cover and simmer about 20 minutes. Squeeze in tomato pulp, add salt if needed, and cook till curry is pinky red, with clear oil at top.

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TRDITIONAL FOOD

Shan Rice Noodles (Khowsen)
Vermicelli Cook
Mohinga
Coconut noodle

SALAD

Green Mango Salad
Radish Salad
Vegetable Salad
Baphinea Buds Salad
Prawn Salad
Eggplant Salad
Green Tomato Salad
Raw Cabbage Salad

SNACK

Palm-Sugar Sago (Thagu -pyin)
Kyauknyintok
Lepet Thok
NaNwinMaKin
Heart Cool(shwe-Yin-Aye)


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