Burma (Myanmar) – Mohinga

www.myhungrytum.com

Ingredients:

3 tablespoons cooking oil

1 onion (grated)

4 garlic cloves (crushed)

1 inch fresh ginger (peeled and grated)

1 teaspoon lemongrass (1 stalk fresh with outer tough leaves removed before chopping)

1 teaspoon chili powder

1 teaspoon turmeric powder

50 ounces water

3 ounces fish sauce

2 small onions (quartered)

4 tablespoons rice flour (mixed with a little cold water)

1 lb catfish skinned and filleted and cut into chunks

1 lb rice noodles thick or thin

For Garnish:

3 hard boiled Eggs peeled and halved

Chopped Coriander (Cilantro) leaves

Lime sliced to wedges

Sriracha Sauce or Chili Peppers diced for heat

Preparation:

Blend the Onion, Garlic, Lemongrass and Ginger into a paste in a food processor or mortar and pestle.

Heat the Oil in a saucepan.

Add the onion, the garlic, the ginger, the fresh lemon grass (finely chopped or 1 tsp of ground lemon
grass), the chili powder, and the turmeric to the oil. Cook on medium until fragrant.

Add water, fish sauce, small onions, and rice flour. Mix well, bring to a boil, and stir thoroughly to remove
lumps. Once thickened, reduce to a simmer for ~20 minutes.

Cut fish or fillet (for less work with bones), into chunks, add to the soup, mix, and cook for another 10
minutes.

On the side, boil water and add rice noodles for 5 minutes, until tender, and drain.

Serve soup on the noodles with garnishes on the side.

http://www.recipezaar.com/Mohinga-342166 Original Recipe