Gin Thoke

(Ginger Mix) This after meal digestive tid bit is pronounced jintho . The Burmese are a very relaxed people. They sit around talking for a long time after meals and eat snacks like this instead of sweet desserts. Offer individual portions in very tiny bowls. and eat with the fingers.

125 g (4 oz) very tender fresh ginger 4-6 tablespoons lemon juice 2 tablespoons peanut oil 1 tablespoon sesame oil 12 cloves garlic, sliced 2-3 tablespoons sesame seeds salt to taste

Ideally, the ginger root should be so young that the skin is almost transparent and the roots tipped with pink. If the ginger you buy is more mature, use the small knobs growing off the main root. (The rest of the ginger can be peeled and preserved in a jar by covering with dry sherry Use in cooking.) Scrape skin off ginger with a sharp knife and cut ginger into very thin slices, then cut the slices into fine slivers. Marinate in lemon juice for at least 1 hour and the ginger will turn pink. Meanwhile, heat peanut and sesame oil in a small frying pan and fry the sliced garlic slowly until pale golden. Remove from heat immediately (it burns easily) and drain on absorbent paper. Allow to cool and become crisp. Put sesame seeds in a dry frying pan and stir constantly over moderate heat until golden brown. Turn immediately on to a plate to cool. When ready to serve. drain ginger from lemon juice and put in a bowl. Add salt to taste and sprinkle with garlic and sesame seeds. Toss together lightly.

Moh Let Saung

strain in dissolved palm sugar (or add maple syrup). Cool and strain the syrup. Add 2 3 ice cubes and fill up with coconut milk. Put palm sugar in a small saucepan with remaining water and heat gently until the cakes of sugar dissolve. Stir and serve immediately. add to boiling water and stir. Wash sago quickly. Cool and chill. Palm Sugar Sago (Thagu-Pyin) Sago or tapioca is transformed from dullness by the fragrance of palm sugar.(Coconut Milk with Sago) Food Advertising by 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. 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 coconut 2 cups solid palm sugar OR 1 1/2 cups maple syrup A pinch salt Directions Boil 1 3/4 cups water. Dissolve palm sugar in 1 cup heated water. add 3 tablespoons syrup (or more according to taste) and mix well. For each serving. Boil a few minutes more . put approximately 4 tablespoons of chilled sago into a tall glass. Bring to the boil and simmer over a moderate heat until sago grains are clear. The burmese make something easier than the Goula Malacca served all over Southeast Asia as saga with palm-sugar syrup and coconut cream. When sago begins to get transparent.

Pour into shallow buttered tray and let cool and set. Add half coconut cream and pour into shallow dish large enough to fill up to 1 1/2 inches thick only. Add drops of coloring to the remaining mixture and stir them in.) Clean the swelled agar. (Or buy it from super market. Let set well and cut in diamonds. Measure it by cupfuls. Keep this pure cream separately. Reheat the 1/4 set aside. roll in coconut till well covered Seaweed Jelly (Kyaukchaw) Ingredients 2 ounces dry seaweed agar 2 cups sugar 2 medium or 1 1/2 pounds grated coconut Coloring Directions Soak agar in water 2 hours ahead to swell. adding water till there are twice as many cups as agar. Combine with rest of coconut cream and pour onto earlier jelly. Add large pinch salt and mix into grated coconut. Strain diluted coco-nut into cooking pot. Set aside about 1/4 of this in a bowl. Grate coconut. Put grated coconut into a clean wet cloth and squeeze pure cream from it.till sago is cooked through. Grate coconuts. 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 . Scoop out spoonfuls of set sago. Extract pure coconut milk. Add sugar and agar and boil till all agar is dissolved. Let cool.

together with coconut milk that comes with it. using boiling water for extraction. wash it clean and cut into 3/4-inch lengths. Continue on following day: keeping 1/2 grated coconut aside. OR prepare foil in squares. some agar strips. Keep pure cream separately from milk. To serve. boil till transparent. and 2 table-spoons of coconut cream. Set aside pure cream extract. 6-inch square banana leaves OR squares of foil 4 to 8 ripe bananas 2 tablespoons sesame seeds Directions Wash and soak glutinous rice in water overnight. Let it chill. Wrapped Bananas (Kauknyintok) Ingredients 1 1/2 cups raw glutinous rice 1 large or 1 1/2 pounds grated coconut 2 tablespoons sugar 1/2 teaspoon salt 15. extract coconut cream from the other 1/2. Wash sago quickly and put into 4 cups boiling water. Let diluted extract total 8 pints. Rice droplets are bought ready to use. Heat banana leaves to make them pliable. Extract coconut water (Or buy Coconut Milk Tin). spoon 2 teaspoons rice. Pour into flat pan to cool and set. After cutting into squares keep small bits of leaf to reinforce inside. crush big bowl full ice. Drain rice and soak it in this. Strain diluted coconut milk into large jar. . When agar has swelled. On each leaf or piece of foil. Peel bananas and cut and slice to get short finger-size pieces. Dissolve sugar in it till desired sweetness is obtained.Directions Soak agar in water. Dissolve sugar and 1/2 the salt in diluted coconut milk. fill glasses with sweet extract and put in 2 tablespoons each of rice droplets and sago. crushed ice.

Put into pan large enough to have 1 1/2 inches deep only. Strains diluted extract and dissolve in it the semolina and sugar. Add to it-melted butter and oil. stirring all the time. or continue over embers with hot coals placed evenly over top lid. take off fire and bake in slow oven. Lay on a plate. and 1/2 the poppy seeds. Cover with another 2 teaspoons of rice and coconut milk. Beat eggs well. After 5 minutes. Cover and steam 45 minutes if banana leaves are used and 1 hour if foil is used. Mix 1/4 teaspoon salt in rest of grated coconut. Wrap into a neat oblong package. Rich Semolina (Sanwinmakin) Yield: 12 Ingredients 3 each or 2 pounds grated coconut 4 ounces oil 1 pound semolina 1/4 teaspoon salt 1 pound sugar 2 ounces raisins 5 eggs 3/4 cup poppy seeds 4 ounces butter or ghee Directions Grate coconut hand extract cream (Or buy Coconut Milk Tin. Just before serving. raisins. Top packet should be opened carefully. . Sprinkle with grated coconut and sesame seeds. Cook slowly. Keep pure and diluted extracts separately. Let stand 30 minutes. though Burmese prefer it cooked longer and sticky. Keep stirring as color yellows then browns slightly. unwrap each packet. The rice should be done (no hard core) and just cling together without being gooey. Stack oblongs in a steamer. and keep stirring.).Lay a piece of banana on this with 1 tablespoon of pure coconut cream. Add pure coconut cream and salt. Heat sesame seeds in dry pan till fragrant and brush or pound them slightly. Add to above mixture.

When cake is solid. Take a banana Food Advertising by leaf or foil square by 2 sides. press rests of poppy seeds on top and continues baking till well browned. Hidden Treasure Monpetok Ingredients 2 1/2 cups glutinous rice flour Small pinch salt 1 1/4 cups water 20. . Place pellet into cone formed. cover. 5-inch square banana leaves OR foil squares. Heat sugar with 1 to 2 tablespoons water. If foil is used. Fold down other sides of leaf. 1 small or 1 pound grated coconut 12 ounces palm sugar OR 8 ounces brown sugar 1 teaspoon oil Directions Mix flour with salt and water into stiff dough. prepare in 5-inch squares. Knead we11. Coat palm and fingers with oil. Grate coconut. add coconut and stir over fire till water is well absorbed. Heat banana leaves to make pliable. Let cool overnight if possible. holding it in a rough cone. When melted. Spoon coconut mixture on center and wrap as much mixture as can be covered securely. and set aside. to form a flat top. Take 2 teaspoons of dough and flatten on palm till 1/8 inch thin. Cut in diamonds. Cut in 5-inch squares. one side after the other. They keep well.

As soon as it is thick enough to lightly coat back of spoon. Steam about 20 minutes. then return yolk mixture to saucepan and cook over hot water or on very low heat. Stir this into the mango pulp. The shape should be a pyramid. Unflavoured gelatine 2 tablespoon water 1 cup cream Directions Turn freezer to its coldest setting. 1 3/4 cups plus 1 cup water Mango Cake Ingredients 2 cups milk 2 eggs ½ cup caster sugar 1½ to 2 cups of mango pulp. Pour a little of the hot milk on to the yolks. Meanwhile separate eggs and beat the yolks with half the sugar in a bowl until thick and light. do not allow to reach simmering point or the custard will curdle. . stirring constantly. egg whites and whipped cream and return to freezer trays. Pour into freezer tray and freeze until mushy. Scrape half frozen custard into a bowl and beat with rotary beater until it is smooth. but do not let it melt. Bring water to the boil so gelatine dissolves. unwrap and serve 3 to 4 small pyramids per person. Sprinkle gelatine over cold water in a cup and stand the cup in a small saucepan of water. remove from the heat and keep stirring until it cools somewhat. Beat egg whites until soft peak forms. Chilling bowl and beater helps in hot weather Fold in the mango pulp.Lay pellets in steamer with flat side down to hold fold in place. When glutinous rice is cooked through. Whip the cream until it holds soft peaks. Do not over-beat or the ice cream will have a buttery texture. Stir all the time. Put milk in a saucepan and bring slowly to the boil. flesh or canned 1 tsp. Freeze until firm. add remaining sugar and beat until soft and glossy.

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