Friday, June 15, 2012

Myanmar - Mohinga


Serves 4-8


-       3 tbsp cooking oil
-       1 Onion, grated
-       4 Garlic Cloves, crushed
-       2.5cm/1-inch freshly grated Root Ginger
-       1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
-       1 teasp Chilli Powder
-       1 teasp Turmeric
-       1.5L/50fl.oz. Water
-       90ml/3fl.oz. Fish Sauce (or more to taste)
-       2 Small Onions, quartered
-       4 tbsp Rice Flour mixed with a little cold water
-       450g/1lb Catfish or any firm fish
-       450g/1lb Fine Rice Noodles
-       Garnishes
-       2 Hard Boiled Eggs, quartered
-       Shredded Spring Onions
-       Shredded Green Beans (raw or cooked)
-       Slices of Fried Gourd or Squash
-       Fresh Coriander Leaves


-       Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.
-       Add the water, fish sauce, quartered onions and rice flour mixture.
-       Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming.
-       Once the soup has thickened, reduce the heat and simmer for 20 minutes.
-       Cut the fish into chunks then add to the soup.
-       Mix well and continue to cook for a further 10 minutes.
-       Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.
-       To serve – place a portion of noodles in individual soup bowls and top with the soup.
-       Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.

No comments:

Post a Comment