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Ingredients
2 1/2 cups glutinous rice flour Small, pinch salt
1 1/4 cups water 20, 5-inch square banana leaves OR foil squares
1 small or 1 pound grated coconut 12 ounces palm sugar OR 8 ounces brown sugar
1 teaspoon oil  
Directions
1. Mix flour with salt and water into stiff dough. Knead well, cover, and set aside.
2. Heat banana leaves to make pliable. Cut in 5-inch squares. If foil is used, prepare in 5-inch squares.
3. Grate coconut. Heat sugar with 1 to 2 tablespoons water.When melted, add coconut and stir over fire till water is well absorbed.
4. Coat palm and fingers with oil. Take 2 teaspoons of dough and, flatten on palm till 1/8 inch thin. Spoon coconut mixture on center and wrap as much mixture as can be covered securely.
5. Take a banana leaf or foil square by 2 sides; holding it in a. rough cone. Place pellet into cone formed. Fold down other sides of leaf, one side after the other, to form a flat top.
6. Lay pellets in steamer with flat side down to hold fold in place. The shape should be a pyramid.
7. Steam about 20 minutes. When, glutinous rice is cooked through; unwrap and serve 3 to 4 small pyramids per person.
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Sago or tapioca is transformed from dullness by the fragrance of palm sugar. The Burmese make something easier than the Goula Malacca served all over Southeast Asia as sago with palm-sugar syrup and coconut cream.

Ingredients
1 3/4 cups plus 1 cup water 1/2 teaspoon butter
1 heaping cup dry sago or tapioca 1 large or 1 1/2 pounds grated
2 cups solid palm sugar OR coconut
1 1 /2 cups maple syrup A pinch salt
Directions
1. Boil 1 3/4 cups water. Wash sago quickly; add to boiling water and stir.
2. Dissolve palm sugar in 1 cup heated water.
3. When sago begins to get transparent, strain in dissolved plam sugar (or add maple syrup). Boil a few minutes more till sago is cooked through. Pour into shallow buttered tray and let cool and set.
4. Grate coconut. Add large pinch salt and mix into grated coconut.
5. Scoop out spoonfuls of set sago; roll in coconut till well covered.
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Ingredients
1 1/2 cups raw glutinous rice 15, 6-inch square banana leaves
1 large or 1 1/2 pounds grated OR squares of foil
coconut 4 to 8 ripe bananas
2 tablespoons sugar 2 tablespoons sesame seeds
1 /2 teaspoon salt  
Directions
1. Wash and soak glutinous rice in water overnight.
2. Continue on following day: keeping 1/2 grated coconut aside, extract coconut cream from the other 1/2 as given on page Keep pure cream separately from milk.
3. Dissolve sugar and 1/2 the salt in diluted coconut milk Drain rice soak it in this.
4. Heat banana leaves to make them pliable. After cutting into squares keep small bits of leaf to reinforce inside. OR prepare foil in squares.
5. Peel bananas and cut and slice to get short finger-size pieces. C: each leaf or piece of foil, spoon 2 teaspoons rice, together with coconut milk that comes with it. Tay a piece of banana or. this with 1 tablespoon pure coconut cream. Cover with another 2 teaspoon of rice and coconut milk.
6. Wrap into a neat oblong package. Stack oblongs in a steamer. Cnvc and steam 45 minutes if banana leaves are used and 1 hour if foil is use'-? Top packet should be opened carefully. ''he rice should be done (no hart core) and just cling together without being gooey; though Burmese prefer it cooked longer and sticky.
7. Heat sesame seeds in dry pan till fragrant and crush or pound them slightly. Mix 1/4 easpoon salt in rest of grated coconut.
8. Just before serving, unwrap each packet. Layout on a plate. Sprinkle, with grated coconut and sesame seeds.
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Ingredients
2 tablespoons lepet 1 or 2 limes
3/4 handful dried shrimps Salt to taste
1/3 handful garlic 1 1/2 teaspoons oil
6 green chilies  
Directions
1. Wash and dry shrimps.
2. Peel and slice garlic lengthwise to fine slivers.
3. Chop green chilies small.
4. Mix altogether with squeezed gicirc arid salt to taste.
     Nuts are used by the Burmese as everywhere else, as far as the common peanut, walnuts, cashews, and a few others are concerned. But in greater use than these are various kinds of dried bean seeds, toasted and salted, e.g., soybeans, peas, broad beans, and others eaten crisp like peanuts. There are also the time fillers, or much tinier seeds, such as pumpkin, sunflower, and melon seeds, black and white. These are split and eaten at a rapid rate and with a nonstop motion like chewing gum, except that these seeds are considered highly nutritious. Then there are roots, tubers, and fleshy seeds which are boiled or toasted and then dipped in salt and raw sesame oil, e.g., toddy palm roots, winged bean roots, sweet potatoes, arrowroot, jackfruit seeds, etc.
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Ingredients
1. 12 Coconuts
2. 1/4 viss (2 2/3 cups)
Semolina or Suji
(wheatena)
3. 1/4 viss (1 3/4 cups) sugar
4. one teaspoon salt
5. Whites of 3 eggs.
6. 1/2 cup butter, margarine or ghee.
7. 3/4 cup raisins
or flower seed
Directions

            Extract milk from the coconuts by grating and pouring hot water on, and straining. This should give about 2 quarts milk. Add suji, sugar and salt to this juice. Let stand a half hour, then cook over a slow fire until it comes to boil. Fold in well-beaten whites of eggs. Add shortening. Put back on stove, stirring constantly in one direction, until mixture is thick, but not too sliff. And the raisins, and pout into greased baking dish. Almonds, sesamum or flower may be sprinkled on top. Back in slow over until top is brown. Slice when cool. Overnight is better.

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Inrgredients
1/4 ounce dry seaweed agar 1 cup (or to taste) sugar
2 each or 1 1/2 pounds grated 3 cups cooked rice flour
coconut droplets (optional)
1 cup raw sago or tapioca Crushed ice

Directions
1. Soak agar or tapioca
2. Extract coconut water as a cup to each squeezing, over the cheesecloth and coconut in a bowl. Let diluted extract total 8 pints, using boiling water for extraction.
3. Wash sago quickly and put into 4 cups boiling water; boil till transparent. Pour into flat pan to cool and set.
4. When agar has swelled, wash it clean and cut into 3/4-inch lenghths.
5. Strain diluted coconut milk into large jar. Dissolve sugar in it till desired sweetness is obtain. Let chill.
6. Rice droplets are bought ready to use; crush big bowlful ice.
7. To serve, fill glasses with sweet extract and put in 2 tablespoons each of rice droplets and sago, some agar strips, crushed ice, and 2 tablespoons of coconut cream.
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TRDITIONAL FOOD

Lethok son
Shan Rice Noodles (Khowsen)
Vermicelli Cook
Mohinga
Coconut noodle

SALAD

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

SNACK

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


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