AUTHENTIC MYANMAR CUISINE

Recipes from

Restaurant
Yangon, Mandalay, Bagan

Preface
We, the People of Myanmar are very proud of Our religion, culture and heritage, which goes back to many centuries. We live very modestly although Myanmar is surrounded by neighbouring Thailand, Laos, China, India, Bengladesh and Malaysia, who have become “modernized” and influenced by the western culture. Our way of life reflects in our cuisine which remain traditional and unique. Rice is the main product of Myanmar and the country is rich in agricultural products, fruits as well as fresh water ‘river’ fish, meat and poultry. Therefore Myanmar peoples’ staple food is ‘Rice’ accompanied by many different kinds of ‘curries’ and ‘salads’ which are typically of Myanmar taste and different from the food of neighbours. Our lunch or dinner consists of hot steam rice, soup of vegetables. Main dishes of either chicken, fish, prawns, pork or mutton. Myanmar being staunch Buddhist mostly abstain from eating beef although one can find the most delicious beef curries in the menu. There is always a salad side dish and ‘Ngapi - Yay’ (seasoned fish paste) which is a must for all Myanmar. Because of our simple way of life, our delicious Myanmar cuisine is subtle intaste, easy to prepare and cook. Myanmar family very rarely buy our own local food from the outside shops and always like to have ‘home - cooked’ meals enjoyed by the whole family, relatives and friends. Myanmar meals are always the centre of family gatherings. Therefore, the kitchen is one of the most important parts of the Myanmar house and it is a busy place from the break of dawn as we prepare meals for offering to the Buddhist alter, the monks and of course for the family. Myanmar cuisine is therefore, the important part of our daily life. Lets explore into the different ways of preparing and cooking it.

Elephant House Bangkok, Yangon.

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Introduction
When preparing the Green Elephant Myanmar Cuisine recipes, we must also write about the birth of the Green Elephant Restaurants. Cherie Aung - Khin, the CEO and owner of Elephant House of Bangkok, Thailand and Yangon, Myanmar, is the leading designer and exporter of Myanmar rattan, wood, lacquerware products to many countries. After introducing her own original designs of top quality exclusive furniture, home furnishings and accessories to the International Market, she decided to introduce the ‘little known’ Myanmar cuisine. Firstly by opening the MANDALAY RESTAURANT, the only Myanmar restaurant ever opened in Thailand at Sukhumvit Soi 11, Bangkok in 1983 and then the GREEN ELEPHANT RESTAURANT at No.12, Inya Road in Yangon in May 1995. This restaurant became famous Internationally as the only first class restaurant not only in Yangon but also in Myanmar, which offers the authentic, home cooked Myanmar cuisine which became ‘unforgettable’ for all the visitors to Myanmar. Visit to Myanmar became incomplete if you did not visit any of the Green Elephant Restaurant. The present Green Elephant Restaurant is situated on Thirimingalar Road, just off the main Pyay Road. Yangon and can easily seat 200 persons at a time. Years have passed since the opening of the ‘Green Elephant Restaurant’ which is widely recommended in all the major guide books, but the taste and high quality of food is unchanged. You will find many customers who have become ‘repeaters’ after the first introduction of Myanmar cuisine upon their arrival in Myanmar. You must also go to the GREEN ELEPHANT BAGAN RESTAURANT on the Aye-yar-waddy River Bank in New Bagan city also known as the RIVERVIEW, opened since 1990.The GREEN ELEPHANT MANDALAY RESTAURANT, recently opened in February 2002. Your visit to Yangon, Bagan and Mandalay is incomplete if you do not visit all the Green Elephants, which offer different but authentic Myanmar cuisine of the three cities. We have the pleasure of taking this opportunity to introduce and explain the traditional cooking of the Myanmar cuisine.

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Contents
Preface 1 2 4 Introduction

Myanmar Ingredients Seasonings The Recipes Yangon Chicken Curry Prawn Curry Pork Curry 6 7 8 5

Butter Fish Curry Beef Curry 9

Chicken & Squash Curry Lentil Soup 11

10

Myanmar Tangy Soup

12 13

Stir Fried Water Spinach With Mushrooms Potato Curry 14 15 16 17

Glass Noodles Salad String Beans Salad Coconut Noodles

Coconut Rice 18 Lentil Rice 19 Fried Dried Shrimps with Chilli 20 Vegetable Pickle 21 Beans Curry 22
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Myanmar Ingredients and Seasonings

Ginger

Turmeric

Tamarind

Garlic Onions Dried Chillies

Coriander Lemon Grass

Chillies

Lime

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Yangon Chicken Curry Yangon kyet thar hin
Preparation Time Cooking Time Serve Ingredients 2 lbs 1 teaspoon 2 tablespoons 6 3 1/2 cups 1/4 teaspoon 1 teaspoon 1 teaspoon : : : : : : : : : : : : 20 minutes 40 minutes 2 persons Chicken (drum stick or breast) Chilli powder Fish sauce Onions (thinly sliced) Garlic (crushed) Cooking oil Turmeric powder Curry powder Salt

Clean the chicken and cut into medium size pieces. Marinate in salt, fish sauce and turmeric powder. Fry the thinly sliced onions in the oil. When it becomes golden brown, remove from the oil and set aside. Heat oil in a pot over medium heat and put pounded garlic, chilli powder, and stir. When it is fragrant, add the chicken, 2 cups of water and fried onions and cover. Cook the meat until it is tender. When it is done, seasoned with the curry powder and shake thoroughly. Remove from heat. This curry must not be too dry and thick. Thin gravy is good for rice or bread. Practical suggestion : (1) Use a blender to get pounded ingredients. Medium blend. (2) Can add boiled baby potatoes. Need to add chicken stock for better taste. Serve with Rice or Bread. Vegetable salad goes with this main dish. Duck can be cook the same way. Without any chilli powder is another delicious way of cooking. Curry powder is exceptional. Instead of curry powder, can add coconut milk (Ready made packet) for different taste. (5)

Prawn Curry Pazun hin
Preparation Time Cooking Time Serve Ingredients 8 medium size 1/2 teaspoon 2 tablespoons 1/2 teaspoon 6 tablespoons 1/4 teaspoon 1/2 teaspoon 2 sprigs 2 1 2 1 : 15 minutes : 30 minutes : 2 persons

: : : : : : : : : : : :

Prawn Chilli powder Fish sauce Ginger Cooking oil Turmeric powder Salt Fresh coriander Green chillis Tomato Onions (finely chopped) Garlic (crushed)

Wash the prawn and remove the shell. Marinate in salt and turmeric powder. Pound the garlic, onion and ginger. Place this mixture and cooking oil in the wok or pan. Saute it over medium heat. Then add the tomato, and chilli powder. Cook with stirring constantly until fragrant. Finally put the prawn and fish sauce. Stir gently and cook until the gravy begins to have an oily sheen. Sprinkle with coriander. Remove from heat.

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Pork Curry Wet thar hin
Preparation Time Cooking Time Serve Ingredients 1.5 lbs 1 tablespoon 4 tablespoons 1/2 teaspoon 1 teaspoon 1 teaspoon 2 4 : 15 minutes : 40 minutes : 2 persons

: : : : : : : :

Pork Sugar Cooking oil Ginger Salt Dark soy sauce Onions (finely chopped) Garlic (crushed)

Clean the pork and cut into two inch, thin pieces. Marinate in salt. Put sugar in the pot, heat until it is become golden brown. Then put oil, garlic, onions, ginger and stir until fragrant. Add pork and 3 cups of water. Cook until the meat is tender. When a little bit of water left, put dark soy sauce for taste and colour. When it is done remove from heat. Practical suggestions : Instead of soy sauce, can use curry powder but need some chilli powder. Baby tomatoes can be mix but becareful, the gravy should not be thin.

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Butter Fish Curry Nga myin hin
Preparation Time Cooking Time Serve Ingredients 1.5 lbs 5 tablespoon 1/4 teaspoon 1/2 teaspoon 1 tablespoon 1/2 teaspoon 1 medium size 2 sprigs 2 2 : 15 minutes : 25 minutes : 2 persons

: : : : : : : : : :

Butter fish or any fish fillet Cooking oil Turmeric powder Salt Fish sauce Chilli powder Tomato Coriander Onions (finely chopped) Garlic (crushed)

Wash the butterfish or any white fish and cut into two inch pieces. Marinate in salt and turmeric powder. Heat the oil in the wok or pan. When the oil becomes cook put the pounded paste, chilli powder and tomato and stir until fragrant. Then add the fish and a little bit of water. Stir very gently and reduce the heat. When the meat is done, sprinkle with coriander and remove from heat. Practical suggestion : Just before taking out from the fire, squeeze some lemon for tangy taste (depending on personal taste).

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Beef Curry Ah Mè Thar Hin
Preparation Time Cooking Time Serve Ingredients 2 lbs 1/2 cup 6 3 2 1 tablespoon 2 tablespoons 1 tablespoon 1 teaspoon 1/4 teaspoon 1 teaspoon 1 teaspoon : 40 minutes : 90 minutes : 2 persons : : : : : : : : : : : : Beef Cooking oil Onions (thinly slice) Garlic (chopped) Caraway leaves Fish sauce Vinegar Curry powder Chilli powder Turmeric powder Salt Ginger (chopped)

Clean the beef and cut into one inch pieces. Marinate in salt, turmeric powder, fish sauce and vinegar for at least 20 minutes. Place the oil in the pan, fry the sliced onions until crispy. Remove from oil and set aside. Heat oil in pot, saute garlic chilli powder and caraway leaves till fragrant. Add beef, fried onions and cover. Wait for 10 minutes and put 4 cups of water or more to become meat is tender. When it is done, sprinkle with curry powder, stir thoroughly and move from heat. Practical suggestion : Can add boiled baby potatoes. Serve with coconut or beans rice together with vegetable salad. (9)

Chicken and Squash Curry Kyet tha kar la thar hin
Preparation Time Cooking Time Serve Ingredients 1.5 lbs 2" long slice 2 sprigs 1 teaspoon 2 tablespoons 5 tablespoons 1/4 teaspoon 1 teaspoon 1/2 teaspoon 2 3 5 : 20 minutes : 40 minutes : 2 persons

: : : : : : : : : : : :

Chicken Medium size gourd or green squash Lemongrass (white part only) Chilli powder Fish sauce Cooking oil Turmeric powder Salt Shrimp paste Onions (finely chopped) Garlic (crushed) Green chilli

Clean the chicken and cut it into 2 inch pieces. Marinate in salt and turmeric powder. Peel the gourd, wash and cut it into 1 inch chunks. Wash the lemongrass and tie like a bundle. Heat oil in pot. When oil begins to cook additionally add the onions, garlic, chilli powder, lemongrass and stir till fragrant. Then put chicken and 2 cups of water, fish sauce and fish paste. When the meat become tender, finally put the gourd, green chillies and 2 cups of water. Keep cooking until gourd start to soft. Don’t overcook the gourd. Stir thoroughly and remove from heat. Served hot with pounded shrimp paste, mix with chilli and garlic. (10)

Lentil Soup Pe ni lay hin cho
Preparation Time Cooking Time Serve Ingredients 8 oz 1 3 tablespoons 1 teaspoon 1 teaspoon 1/4 teaspoon : : : 10 minutes 30 minutes 2 persons

: : : : : :

Lentil Onion Cooking oil Salt Fish sauce Turmeric powder

Fry the thinly sliced onion until it is becomes golden brown. Remove from the oil and set aside. Wash the lentil. Put it in the pot, with a little bit of water, turmeric powder, cooking oil. Heat it until fragrant. Stir thoroughly. Then add 4 cups of water, salt and fish sauce. Boil until the peas become tender and soft, then remove from heat. Place in the soup bowl and sprinkle with fried onion. Serve hot. Practical suggestions : This soup goes very well with either chicken or beef curry.

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Myanmar Tangy Soup Monlar Oo Chin Ye Hin
Preparation Time Cooking Time Serve Ingredients 1lb 2 tablespoons 1 tablespoon 3 tablespoons 3 tablespoons 1 teaspoon 1/2 teaspoon 1 teaspoon 2 sprigs 1 1 1 : 15 minutes : 35 minutes : 2 persons

: : : : : : : : : : : :

Daikon white radish Fish sauce Dried shrimps
Cooking oil

Tamarind juice Salt Turmeric powder Chilli powder Coriander Onion (finely chopped) Garlic (crushed) Tomato

Peel the daikon white radish and wash. Slice into small pieces. Heat oil in pot over medium high heat and saute the onion, garlic, chilli powder and turmeric powder till fragrant. Add dried shrimps, tomato and stir fry for 3-5 minutes. Then add the daikon white radish, fish sauce, salt, tamarind juice, 2 cups of water and bring to a boil. Simmer for 15 minutes and sprinkle with coriander. Serve hot. Practical suggestion : Many type of leaves can be cook the same way. Can add, bamboo shoots or green squash. (12)

Stir Fried Water Spinach With Mushroom Mho Kazun Ywet Kyaw
Preparation Time Cooking Time Serve Ingredients 8 oz 8 oz 4 2 2 tablespoons 3 tablespoons 1/2 teaspoon 1/2 teaspoon : 10 minutes : 10 minutes : 2 persons

: : : : : : : :

Water spinach Straw mushrooms Green chillis Garlic (chopped) Light soy sauce Cooking oil Salt Sugar

Wash the mushrooms and water spinach and cut it. Place the pan and heat with oil. Fry the garlic for awhile and add mushrooms, salt, sugar and cover. Cook 3 minutes and add water spinach and soy sauce and stir thoroughly. Do not over cook the leaves. Serve hot.

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Potato Curry Ahlu Hin
Preparation Time Cooking Time Serve Ingredients 1 lb 1 tablespoon 4 tablespoons 1 teaspoon 1/2 teaspoon 1 teaspoon 1 teaspoon 2 1 : 10 minutes : 35 minutes : 2 persons

: : : : : : : : :

Small potatoes Fish sauce Cooking oil Salt Turmeric powder Curry powder Chilli powder Onions (finely chopped) Garlic (crushed)

Peel the potatoes and wash. Heat oil in pot and saute the onion, garlic, chilli powder and turmeric powder till fragrant. Add the potatoes, fish sauce, salt and 2 cups of water. Cook untill the potatoes are soft. When it is done, sprinkle with curry powder. Remove from heat.

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Glass Noodles Salad Pe kyar zan thoke
Preparation Time Serve Ingredients 12 oz 4 oz 6 oz 2 2 1 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons 1/2 teaspoon 4 stems : 20 minutes : 2 persons

: : : : : : : : : : : :

Glass Noodles Fresh shrimps Pork (finely chopped) Onions (thinly slice) Green Chillies (cut small pieces) Tomato (thinly slice) Fish Sauce Lime juice Cooked oil Peanut Sugar Saw-leaf herb (cut)

Boil the glass noodles until it is becomes soft and remove from the water and drain. Wash the fresh shrimps and take out the shell. Fry them with a little bit of oil for a while. Cook the pork with a little bit of salt also. Put all the glass noodles in the big bowl add with shrimps, pork, onions, tomatoes, sugar, green chillies, cooked oil, fish sauce, lime juice and mix well. Scoop on the plate and sprinkle with saw-leaf herb. Ready to serve.

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String Beans Salad Pè Thee Thoke
Preparation Time Serve Ingredients 1 lb 2 1 2 tablespoons 2 tablespoons 2 tablespoons 1/4 teaspoon 2 tablespoons 1 tablespoon 1 tablespoon : 20 minutes : 2 persons

: : : : : : : : : :

String beans Onions (thinly slice) Garlic (chopped) Fish sauce Lime Cooking oil Turmeric powder Peanuts (pounded) Dried shrimp (pounded) Sesame seeds

Wash the string beans. Put in the pan and bring to the boil. Cook for 3-5 minutes, soak in cold water and drain. Cut it into small pieces. Fried the sliced onions and garlic until crispy. Put all the string beans into the big bowl, combine with all ingredients. Mix well. Scoop onto the plate and sprinkle with crispy onions. Practical suggestion : Cauliflower, carrot (grated), bean sprouts, cucumber can be cooked the same way. Tomatoes can be used un-cooked. Mix vegetable salad is also very good. Serve with meat, chicken or fish curry.

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Ohn - No Khaukswe (Coconut Noodles)
Preparation Time : 40 minutes Serve : 4 persons Ingredients 1 lb : Boneless chicken 4 tablespoons : Fish sauce 4 tablespoons : Oil 1 tablespoon : Chilli powder 1/2 teaspoon : Turmeric powder 2 teaspoon : Sugar 2 teaspoon : Salt 4 : Onions 2 : Garlic 50 gm : Chickpea powder 8 cups : Water 1 1/2 cups : Coconut milk
(tin or ready made packet)

Garnish 4

: Duck eggs (hard boiled - peeled and sliced) 2 : Onions (finely sliced) 4 : Sprigs coriander (chopped) 2 : Limes (cut quarter) 2 lbs : Fresh noodles 1/2 lb : Crispy noodles (crashed into bite size pieces) 4 teaspoons : Chilli flakes 2 tablespoons : Fish sauce

Wash the chicken, cut into small pieces and marinate with salt and 2 tablespoons fish sauce . Heat oil in the large pot , saute onion , garlic , ginger and turmeric till fragrant. Add chicken and chilli powder. Cover and cook for 10 minutes. Put a little bit of water and stir to prevent chicken sticking to pot. At the same time add chickpea powder to 1/2 cup of water and stir thoroughly to remove lumps. Pour all the water to the pot and bring to boil. Add chickpea powder paste. Cover and simmer for 30 minutes. Reduce heat and add coconut milk stirring occasionally , till the soup thicken slightly. On the table, arrange the garnishing items on a separate plates, around the central bowl of chicken coconut soup. To serve , take a portion of fresh noodles (6oz) add a little of garnishing and generous helping of soup. Practical Suggestion : Use 2 cubes of chicken broth. (Becareful can be salty) This can be a meal on its own. (17)

Ohn Htamin Coconut Rice
Cooking Time Serve Ingredients 4 Rice Cooker Measuring Cups 1 liter 1 cup 4 tablespoons 2 tablespoons 2 tablespoons 5 8 : : 30 minutes 6 persons

: : : : : : : :

Rice Water Coconut milk (ready made packet) Oil Sugar Salt Caraway leaves Small onions

Wash the rice and drain. Put all ingredients to the Rice Cooker and cook. Stir two or three times with wooden spoon during cooking. The Rice Cooker will automatically turn off when it is done and keep warm.

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Lentil Rice Pe Htamin
Cooking Time Serve Ingredients 4 Rice Cooker Measuring Cups 5 4 oz 4 oz 8 oz 1 liter 4 tablespoons 4 tablespoons 1 tablespoon 2 tablespoons 1/2 teaspoon : : 30 minutes 6 persons

: : : : : : : : : : :

Rice Caraway Leaves Cashew nuts Raisin Lentil Water Butter Oil Sugar Salt Turmeric Powder

Wash the rice and drain. Put lentil and 1/2 cup in a water pot and bring to boil till soft and nearly dry. Then add all the ingredients to the Rice Cooker and cook. Stir 2 or 3 times with wooden spoon during cooking. The Rice Cooker will automatically turn off when it is done and keep warm.

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Balachaung Gyaw Fried Dried Shrimps with Chilli
Ingredients 6 oz 2/3 cup 3 3 1 teaspoon 2 tablespoons 2 tablespoons : : : : : : : Dried shrimps (pounded with blender) Peanut oil Onions (sliced) Garlic (sliced) Shrimp paste (optional) Fish sauce or salt Chilli flakes

Heat oil in wok and deep fry onions and garlic separately till crisp. Remove from heat and set aside. Mix shrimp paste to a tablespoon of water and stir fry medium - low heat , add pounded dried shrimps, fish sauce paste and chilli flakes to 6 tablespoons oil, till mixture is crisp, fluffy and dry. Add fried onions and garlic and mix well. Practical Suggestion : Can be salty. Need to becareful before adding salt. Can serve with bread also.

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Vegetable Pickle Thee Sone Thanut
Ingredients 1 2 10 5 1/2 cup 1/2 cup 4 tablespoons 2 tablespoons 4 tablespoons 4 tabelspoons : : : : : : : : : : Medium size cauliflower Medium size carrots String beans Garlic (small cloves) Vinegar Oil Sugar Salt Mix curry powder Chilli powder

Wash all the vegetables and cut into medium size (about 1 1/2”) pieces. Set aside about 3 hours on slotted tray. Then remove into the large bowl. Heat the oil in wok and put all the ingredients except the vegetables. Stir occasionally for 5 minutes and remove from heat. Pour the mixture to the vegetables and stir well. Set for 2 hours. When completely cool, remove into a serving dish. Keep in the refrigerator can store 4-5 days.

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Pe Nyat Beans Curry
Preparation Time Cooking Time Serve Ingredients 1/3 cup 1 1/4 cup 1/4 teaspoon 1/2 teaspoon 2 1/2 lb : 15 minutes : 30 minutes : 2 persons

: : : : : :

Oil Water Turmeric powder Salt Onions (sliced) Lablab beans or any kind of beans (packet)

Heat the oil in a pan, fry the onions and turmeric till crisp. Remove from heat and set aside. Put the beans, salt and water to the onion infused oil. Cover and cook over a medium heat for 30 minutes. When it is soft, sprinkle the fried onions. Remove from heat.

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