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 - Schwe Payon Hinjo (pumpkin soup with Thai basil)

Schwe Payon Hinjo 

(pumpkin soup with Thai basil)

Really a lovely "sweet" Burmese soup--fragrant, spicy, and with an even balance between light and filling. Will go well with a sandwich for lunch--or stimulate an appetite for a cold supper in the summer or a sustaining supper in the winter. Or you can go traditional and serve it simultaneously with other Burmese dishes, where it will play the role of beverage. Serve warm to 4 people as a course.

Ingredients

-       1 Tablespoon peanut oil

-       3 cloves garlic, coarsely chopped

-       1 and 1/2 pounds pumpkin or other winter squash, peeled, seeded, and cubed

-       4 cups chicken stock (or, traditionally, water)

-       salt and pepper to taste 1/2 cup Thai (or sweet) basil leaves, finely sliced

Directions

-       Heat oil in a medium saucepan, then lightly saute the garlic for 3-5 minutes, until it is fragrant.

-       Add the cubed pumpkin and stock to the pan and bring to a boil.

-       Reduce heat, cover, and simmer for 25 minutes, until pumpkin is tender.

-       Puree in a blender, solids first, until smooth.

-       Season with salt and pepper.

-       When ready to serve, stir in finely sliced basil and ladle into bowls.

Myanmar - Katen Joshi (Burmese lentil soup)

Katen Joshi 

(Burmese lentil soup)

This "sweet" Burmese soup is ferociously filling, thanks to all the substantial, deep fried garnishes. Really yummy, with so much heat and crunch and flavor accenting the bland dal foundation. Serve barely warm to 4 as a meal.

Ingredients

-       2 cups red lentils

-       6 cups water

-       1/4 cup cilantro, chopped

-       salt and pepper to taste

-       Garnishes:

-       2 hot green chile peppers, cut into rings and soaked in white vinegar to cover for at least an hour.

-       2 cups chopped sweet onions, cooked slowly in 1/3 cup peanut oil until dark and carmelized.

-       2 potatoes, peeled and grated and cooked in an inch of hot oil until crisp and golden brown, then drained on paper towels.

-       2 cups bread cubes, cooked in an inch of hot oil and butter until golden crisp--watch carefully, this goes fast.

-       1 cup cilantro, chopped.

Directions

-       Wash the lentils thoroughly, then pour into a large pot with 6 cups of water.

-       Bring to a boil, then reduce heat to medium and cook partially covered until the lentils lose their shape and make a thick porridge.

-       Stir in the chopped cilantro, season to taste, and set aside.

-       While the lentils are cooking, begin preparing the garnishes, in the order given.

-       As they're done, place in small bowls to pass with the soup.

-       When ready to serve, pour the soup (barely warm) into a tureen and take it and the garnish bowls to the table. Invite your guests to put 2-3 ladles full of soup into their soup bowls and heap the garnishes in a pile in the middle of the bowl.

Myanmar - Chin Hin (Sour Soup)

Chin Hin 

(Sour Soup)

Ingredients

Sourgreens such as tenderyoung tamarind weaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks) If rhubarb stalks are used cut them into short lengths and boil then strain and use the Liquid combined with spinach or other green leaves.

+

-       2 teaspoons sesame oil or corn oil

-       1 onion, finely sliced lengthways

-       2 cloves garlic, crushed

-       ¼ teaspoon ground turmeric

-       2 or 3 green tomatoes, chopped

-       1 cup torn spinach or other greens

-       4-6 cups fish stock or boiling water

-       salt to taste

               

Directions

-       Heat oil in a saucepan and when very hot fry the onion, garlic and turmeric, stirring for 30 seconds.

-       Add the tomatoes and spinach, stir well, then add the stock or water and bring to the boil.

-       Simmer vegetables are tender.

-       Taste and add salt as necessary.

-       Serve with rice.