Myanmar - Moh Let Saung (Coconut Milk with Sago)

Moh Let Saung 

(Coconut Milk with Sago)

A cooling drink of saga coconut milk and calm sugar which can be served as a dessert.

Ingredients

-       l cup sago

-       4 cups water

-       ¾ cup chopped palm

-       ice cubes

-       4 cups coconut milk

-       sugar

Directions

-       Wash and soak sago for approximately l hour, drain and put m a large saucepan with 3 cups of the water.

-       Bring to the boil and simmer over a moderate heat until sago grains are clear.

-       Cool and chill.

-       Put palm sugar in a small saucepan with remaining water and heat gently until the cakes of sugar dissolve.

-       Cool and strain the syrup.

-       For each serving, put approximately 4 tablespoons of chilled sago into a tall glass, add 3 tablespoons syrup (or more according to taste) and mix well.

-       Add 2 3 ice cubes and fill up with coconut milk.

-       Stir and serve immediately.

Myanmar - Coconut Cream Sherbet (Shwe-Yin-Aye)

Coconut Cream Sherbet 

(Shwe-Yin-Aye)

Ingredients

-       1/4 ounce dry seaweed agar

-       2 each or 1 1/2 pounds grated coconut

-       1 cup raw sago or tapioca

-       1 cup (or td taste) sugar

-       3 cups cooked rice flour droplets (optional)

-       Crushed ice

Directions

-       Soak agar in water.

-       Extract coconut water (Or buy Coconut Milk Tin).

-       Set aside pure cream extract.

-       Let diluted extract total 8 pints, using boiling water for extraction.

-       Wash sago quickly and put into 4 cups boiling water; boil till transparent.

-       Pour into flat pan to cool and set.

-       When agar has swelled, wash it clean and cut into 3/4-inch lengths.

-       Strain diluted coconut milk into large jar.

-       Dissolve sugar in it till desired sweetness is obtained.

-       Let it chill.

-       Rice droplets are bought ready to use; crush big bowl full ice.

-       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 table-spoons of coconut cream.

Myanmar - Wheat Noodle in Coconut Chicken Soup (Ohn-no-kauk-swey)

Wheat Noodle in Coconut Chicken Soup 

(Ohn-no-kauk-swey)

Ingredients

-       2 lb chicken

-       5 tbsp fish sauce

-       1 teasp salt

-       1 tbsp chily powder

-       1 tbsp oil

-       1 pc coconut (50 gm of thick coconut milk)

-       3 boiled eggs

-       1 lb onion

-       10 tbsp pea powder

-       3 lb wheat noodle

Directions

-       Chop chicken.

-       Boil chicken and chicken bones 2 quarts of water

-       Add fish sauce and boil for 15 minutes

-       Drain out soup to a container, remaining boiled chicken.

-       Throw away chicken bones.

-       Add oil, salt, chily powder and fry for 5 minutes

-       Add coconut milk and pea powder.

-       Remix with the chicken soup

-       Add 2 more quarts of hot water

-       Add 1/2 lb of quartered onions to soup

-       Boil for 15 minutes in low heat

-       In each small plates, prepare these on table:

o    Chilly powder

-       Boil egg and remove shell.

-       Thinly slice 1/2 lb of onion, wash in water.

-       Drain water.

-       Fry dried thick rice noodle

-       Serve noodle and soup in seperate bowls.

Myanmar - Spiced Coconut Sweet Potato

Spiced Coconut Sweet Potato

Serves 4

Ingredients

-       1 Onion, chopped

-       3 Garlic Cloves, crushed

-       2 Large Chillies, finely chopped

-       1 teasp Ground Turmeric

-       1 teasp freshly grated Root Ginger

-       Salt and Black Pepper

-       1 tbsp Soy Sauce

-       240ml/8fl.oz. Coconut Milk

-       360ml/12fl.oz. Water

-       1 tbsp Lemon Juice

-       450g/1lb Sweet Potato, peeled and sliced

Directions

-       Place all the ingredients apart from the sweet potatoes in a large saucepan, bring to the boil, stirring then reduce the heat and simmer for 5 minutes.

-       Add the sweet potato, mix well and simmer for 20 minutes or until the potatoes are tender.

-       Serve hot.

Myanmar - Burmese-Style Coconut Spiced Fruit Rice

Burmese-Style Coconut Spiced Fruit Rice

Serves 6

Ingredients

-       1 ts Vegetable oil

-       1 c Chopped onion

-       1/2 c Water, divided

-       4 c Cooked white rice, unseasoned

-       4 tb Grated coconut or:2 ts Coconut flavoring)

-       3 Bay leaves

-       1 ts Ground cinnamon

-       1/4 ts Curry powder

-       1/4 ts Ground tumeric

-       1/4 ts Ground cloves

-       Salt and pepper to taste

Directions

-       Combine oil, onion and 2 tablespoons water in large non-stick skillet.

-       Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown.

-       Add remaining water and all other ingredients; lower heat.

-       Cover and cook until heated through.

-       Remove bay leaves before serving.