You are on page 1of 18

CONTENTS

SOUPS & NOODLES


Burmese Choko Soup Burmese Soup with Cellophane Noodles Burmese Twelve Varieties Soup Mixed Noodle and Rice Salad Mixed Fried Noodles Khow Suey Bean Sprouts Fried in Batter

CHICKEN
Burmese Chicken Curry Mushrooms Fried with Chicken (Hmo Kway Kyet) Dry Chicken Curry Burmese Chicken

BEEF
Beef and Potato Curry Beef, Potato and Okra Curry Dry Beef Curry

SHRIMP
Dry Shrimp Curry Burmese Fried Shrimp Burmese Shrimp Fried in Batter

Burmese Choko Soup

Ingredients :
2 chokos, peeled and cut into half lengthways 2 tablespoon cooking oil 2 onion sliced lengthways 2 cloves garlic sliced lengthways 1 tablespoon dried shrimps 1/2 teaspoon dried shrimp paste 1/4 teaspoon ground turmeric 4 cups water

Method :
Further cut the chokos into thin slices. Heat a saucepan or wok and add some oil. Once the oil has been heated, add garlic, chokos, onion, shrimp paste, dried shrimps and turmeric. Mixed togehter over medium heat, tossing for a few minutes. Cover with a lid and cook for 10~12 minutes over low heat. Add water and continue to simmer for another 10 more minutes. If necessary, add a little salt according to preference. Serve hot with steamed white rice and some curries.

Burmese Soup with Cellophane Noodles

Ingredients :
10 cm cellophane noodles 125g shrimps, remove the head and shells 6 cups chick stock 2 finely sliced onion 2 cloves finely sliced garlic 6 sliced button mushrooms Soy sauce to taste 1 finely sliced zucchini is a disc shape Salt and pepper according to taste

Method :
Pour some hot water into a bowl and soak the cellophane noodles. Once softened, drained and cut them into short lengths. Bring the chicken stock to a boil. Add garlic and the onions.Add the drained cellophace noodles and cook till the noodles are soft. Add the shrimps, zucchini, mushrooms and soy sauce. Do not overcook the shrimps. Add salt and pepper according to your preference. Best to serve immediately while still hot.

Burmese Twelve Varieties Soup

Ingredients :
350g chicken meat 4 tablespoons cooking oil 2 eggls, medium size 2 sliced onions 2 cloves sliced garlic 6 slices chicken liver, boiled Soy sauce to taste 1 small choko 1/2 cup bean sprouts 1/2 cup cabbage, shredded 1/2 cup cauliflower shredded 1/2 cup sliced green beans 1/2 cup dried mushrooms, soaked 1/2 cup dried wood fungus, soaked 1 sprig celery leaves 2 scallions Salt and pepper to taste

Method :
Thinly sliced the chicken meat. Heat the wok and addin the cooking oil. Once hot, saute the onions and garlic. Add the meat slice and chicken liver and stir well. Add the soy sauce according to your taste. Cove the wok and cook for a 5 minutes. Add all the vegetables and cooked briefly, with the cover close. When the vegetables are wilted, transfer them onto a saucepan. Add 4 cups of water before bring it to a boil. Add the unbeaten eggs to the rapidly boiling soup just before serving. Add pepper and salt to taste.

Mixed Noodle and Rice Salad

Ingredients :
120 g egg noodles 60 g dried mung bean vermicelli 1 1/2 cups long grain rice 100 g dried rice vermicelli 1 cup bean sprouts, roots removed 2 potatoes, peeled and sliced 3 eggs Salt to taste 1 tablespoon water 1 teaspoon cooking oil 1/2 cup peanut oil 5 onions, quartered and sliced finely 20 cloves garlic, sliced finely 3 red chilies, seeded and sliced 3/4 cup dried shrimps, ground to a powder 1/2 cup fish sauce 3/4 cup tamarind concentrate 3 tablespoons chili powder

Method :
Add salt to 2 large pots to make a mildly salted water and bring to the boil. Add the long grain rice in one of the pot and cook for about 12 minutes or until soft. Drain, rinse and set aside. Add the eggs noodles to the other pot and cook for a few minutes until the noodles are tender. Transfer the egg noodles to a colander, rinse under running water and set aside. Place both vermicelli in 2 separate heatproof bowls and pour in with boiling water. Leave to soften for about 1-2 minutes. Rinse the vermicelli under cold water and drain. Using a heatproof bowl, place the bean sprouts and cover with boiling water for about 30 seconds before rinsing under cold water and drain. Heat up a pot with boiling water to cook the potato until tender, drain and rinse under running cold water and set aside. Beat the eggs with salt and water. Heat up a wok with oil and fry the egg over moderately low heat to make omelets. Ensure both sides are cooked. Remove the omelets from the wok and cut into thin strips after it has cooled. Heat a large wok with the peanut oil. Saute the garlic, onion and chili separately over a moderately high heat, add oil if necessary. Arrange the different noodles, rice, potato and bean sprouts on a large serving dish while in separate small dishes, place the omelets strips, chili, onion, dried shrimp, fish sauce, garlic, tamarind and chili powder. This is to allow the diners to serve themselves with the ingredients and garnishes.

Mixed Fried Noodles

Ingredients :
1/2 kg egg noodles 1/2 kg chicken meat 1 chicken liver 1 chicken gizzards, parboiled 6 cloves garlic, chopped 6 medium onions, chopped 2 tablespoons soy sauce 1/4 cabbage, shredded 2 stalks celery, sliced and shredded 1/4 white Chinese cabbage, shredded 6 dried Chinese mushrooms, soaked and sliced 6 scallions, finely sliced 1/2 cup cooking oil 4 eggs, beaten Salt and pepper to taste

Method :
Soak the egg noodles in a pot of warm water to soften it. Heat a deep saucepan with water and bring to the boil. Add the softened egg noodles and cook until it is tender. Drain and lay out on a tray. Pour 2 tablespoons cooking oil on the egg noodles and toss gently to coat evenly. This will keep the noodles from sticking. Slice the chicken meat, gizzard and chicken liver. Heat up a wok with oil and fry the onions and garlic until soft. Add the chicken meat, gizzard and liver and fry. Add soy sauce, cover with a lid and simmer until the meat is tender. Add in the shredded vegetables and continue frying until cooked. Remove from wok and set aside. Toss the noodles in the wok for about 2-3 minutes and remove from the wok. Using the same wok, scramble the eggs and add oil if necessary. Add the pepper and salt according to taste. When ready, scoop the noodles on the dish first before covering with the meat and vegetables. Garnish with the scrambled eggs. Could be serve either cold or hot, depending on preference.

Khow Suey

Ingredients:
2 cans of coconut milk 1 cup each of boiled, diced fine, potato, green beans and carrots. 1/2 packet of regular spaghetti/noodles 1 medium size onion 4 cloves garlic 2 table spoons of besan or 1 tsp of corn flour + 1/4 cup water. A few green chillies diced very fine. 1 tsp of turmeric, red chili and coriander powder Green chillies, lemon juice and coriander chopped, for garnishing. Loaf of french or Italian bread to go with it, sliced.

Method:
Step 1 : Making the curry: Saut the onions in oil until golden, then add minced garlic, 2 tbs besan. Saut again for a few minutes until the besan is lightly cooked. If using corn flour mix, then add that to the coconut milk. Add the coconut milk, salt, turmeric, chili powder, cumin powder. ( I usually add these generously so its tasty and spicy) Add 1 -2 cups of water to the coconut milk to thin it down Simmer the curry until it thickens (nice consistency and is not watery, just like you would make kadhi ) Step 2 : Noodles Boil the noodles in ample water just as you were making pasta. (cook until its firm enough to bite but not undercooked, al-Dante ) Drain them and immerse them in cold water. Keep it aside Step 3 : Vegetables Fine dice the veggies and boil them Assembling: Make individual servings, this dish cannot be pre-assembled for a group. In a bowl, put one or two slices of bread, ladle the veggies, noodles and pour the curry. Garnish with diced green chilies and lemon juice and coriander leaves.

Bean Sprouts Fried in Batter

Ingredients :
250 g bean sprouts 60 g chick pea flour 60 g self-rising flour 1/2 teaspoon finely grated ginger 1 teaspoon salt or according to taste 1 clove crushed garlic 1/4 teaspoon ground turmeric 1/2 cup water Enough cooking oil for deep frying

Method :
Wash the bean sprouts in clean water before draining and removing the roots. All all the ingredients to make a paste.Add in the bean sprouts and mix well. Heat up a wok or frying pan and when hot, fry a small portion of the mixture until it is crisp. The color should be golden brown and not too dark. Place on absorbent paper to absorb the excess oil. Serve while it is still hot.

Burmese Chicken Curry

Ingredients :
1 kg chicken, thigh parts 3 roughly chopped onions 5 cloves chopped garlic 5 cm chopped ginger 2 tablespoons cooking oil 1/2 teaspoon shrimp paste 200 g dried rice vermicelli 2 cups coconut milk 1.5 teaspoon chili powder Salt to taste

Method :
Use cold running water to wash the chicken before drying it completely with a kitchen towel. Use a food processor and add in the ginger, onion and garlic until they becomes a smooth paste. If required, just add a little water to help the blender in mixing the ingredients. Heat a wok or frying pan and add in the oil. Saute the onion mixture with the shrimp paste, stirring over high heat for about 5~6 minutes. Add the chicken and continue cooking over a medium heat until it turns brown. Add the salt according to taste, chili powder and coconut milk. Bring to the boil. reduce the heat to medium and simmer with the lid on for about 30 minutes. Stir the mixture when necessary. Uncover the wok and cook for a further 20 minutes or until the chicken is tender. Test using a fork. Serve while hot.

Mushrooms Fried with Chicken (Hmo Kway Kyet)

Ingredients :
500 g fresh mushrooms 500 g chicken meat 3 tablespoons cooking oil 2 onions, sliced finely 4 cloves garlic, chopped finely 1 tablespoon light soy sauce Salt to taste

Method :
Instead of washing, wipe the mushrooms with damp kitchen towel to maintain the flavor. If the mushrooms are large, cut into halves or even quarters. Shred the chicken meat into strips. Heat a wok with the oil and saute the garlic and onion until golden brown. Do not burn. Add the chicken strips and stir fry on high heat for about 2 minutes. Cover with a lid and cook for a further 3 minutes on medium heat. Add the salt to taste and the soy sauce, then the mushrooms. Cover and simmer for about 4 minutes. Remove the lid and raise the heat to cook until most of the liquid has evaporated. Serve hot with plain steamed white rice.

Dry Chicken Curry

Ingredients:
1.5 kg chicken, cut into bite size pieces 2 medium onions, peeled and chopped roughly 3 cloves garlic 1 teaspoon finely grated fresh ginger 1 stalk lemon grass 3 tablespoons peanut oil Salt to taste 1 teaspoon ground turmeric 1 teaspoon chili powder 1/4 teaspoon ground cardamom 1 tablespoon fresh cilantro leaves, chopped

Method :
Use a food processor to blend the onions, garlic, ginger and sliced lemon grass until it becomes a smooth paste. If necessary, add a little oil to assist blending. Heat a wok with the cooking oil. When hot, stir in the blended paste, turmeric, salt and chili powder. Lower heat to medium and fry, stirring well with a wooden spatula. Add a little water if mixture starts to stick to the base of the wok. Simmer on low heat until the ingredient loses all the moisture content and turned red-brown color. Do not let it burn. Add the chicken pieces, ensuring that they are well coated with the mixture. Cover with a lid and simmer for about 40 minutes or until the chicken is tender. At this stage, water is not necessary to be added as the chicken will produce enough liquid for this curry. Remember to keep stirring to prevent the curry from sticking to the wok at this stage. Add the cardamom and cilantro leaves, stir and replace the lid again for a few seconds to keep the aroma. Serve hot with steamed boiled rice.

Burmese Chicken

Ingredients :
1.5kg chicken pieces 2.5 tablespoons ghee 1 large onions, chopped 4 bay leaves 2 teaspoons ground turmeric 1/4 teaspoon chili powder 1/2 teaspoon each of ground cardamom, cumin, cilantro and ginger 1 cinnamon stick 2 stems white part of lemon grass, chopped 4 cloves crushed large garlic 1 tablespoon grated ginger 6 tablespoons chicken stock

Method :
Heat a wok or large frying pan. Add the oil and when heated, add the onion, stirring until it is soft. Mixed in the bay leaves, chili powder, turmeric, ginger, cilantro, cardamom, cumin, cinnamon stick, garlic, fresh ginger and cinnamon stick. Stir for about 1 minute or unitl it is fragrant to the smell. Add the pieces of chicken. Stir to coat with the mixture. Add in the stock and simmer with the lid for about 45 minutes to an hour, or until the chicken is tender when poke with a fork.

Beef and Potato Curry

Ingredients :
800 g lean beef steak, cut into cubes 350 g potatoes, skin removed and cut into quarters 2 onions 5 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 teaspoon chili powder 8 tablespoons light sesame oil 1/2 teaspoon ground cumin 1/2 teaspoon ground cilantro Salt according to taste 2 cups water

Method :
Place the garlic, ginger, turmeric, onion, and chili powder and process using a food processor until it becomes a paste. Add cooking oil into a heated frying pan or wok. Add in the processed paste and stir into the hot oil. Cook for 10 minutes after lowering the heat. Add some water if you noticed that the mixture is starting to burn. Add the cumin and cilantro. The paste should be cooked with it turned golden brown. Add the meat and continue frying for a few more minutes. Season with salt according to taste, add water, and potatoes. Stir fry until the meat is tender and potatoes are cook.

Beef, Potato and Okra Curry

Ingredients :
850 g lean steak 3 medium size potatoes 200 g orka 1 cup onion which is roughly chopped 5 cloves crushed garlic 3 teaspoons finely chopped ginger 1 teaspoon ground turmeric 1/2 teaspoon paprika 1/2 teaspoon chili powder 4 tablespoons cooking oil 1.5 tablespoon sesame oil 1 teaspoon ground cumin 2 cups beef stock 2 tablespoons finely chopped garlic 2 tablespoons finely chopped chives

Method :
Cut up the steak into cubes of about 3 cm. Remove the potato skins and also cut into cubes. Halve the okra lengthways if it is too big, otherwise keep it whole without cutting. Using a food processor, mix the ginger, garlic, paprika, turmeric and the chili and process them into a thick paste. Heat 4 tablespoons cooking oil in a large heavy frying pan. Saute the onion mixture and cook for 20 minutes over a low heat. If the mixture starts to burn, add a little water as necessary. Cook until the color turns to golden brown. Add in the meat and continue cooking by stirring until the meat is brown which is about 5~6 minutes. Add the cumin. Pour in the beef stock and simmer for about 2~2.5 hours with a lid on or until the meat becomes tender. Add the okra and potato cubes 45 minutes before the meat is cooked. In the last 10~15 minutes, remove the wok cover so that the sauce can reduce and becomes thicken. Add salt according to taste, garlic, chives before serving with white steamed rice.

Dry Beef Curry

Ingredients :
750 g stewing steam, cut into 5 cm cubes 3 onions 5 large colves garlic 2 teaspoons fresh ginger, chopped 2 teaspoon chili powder 1 teaspoon ground turmeric 6 tablespoons light sesame oil 1/4 teaspoon ground black pepper 2 tender stalk lemon grass 1 cup hot water Salt to taste Fried sliced onions for garnishing

Method :
Use a food process, blend the onion, ginger, garlic, turmeric and chili powder until a smooth paste. Heat the wok with some oil, and stir in the blended paste. Cook slowly on low heat for about 10 minutes. Ensure that the mixture does not burn, add some water if necessary. When the mixture is cooked, add the meat, pepper and lemon grass. Continue frying until all the beef juices have evaporated and the meat is brown. Add water and salt to taste, cover with a lid and simmer until the meat is tender. Add more water if necessary. Remove the lid and increase the heat to cook rapidly until the meat is dry and well coated with the gravy. Sprinkle the fried sliced onions on top as garnishing. Serve with steamed white rice while hot.

Dry Shrimp Curry

Ingredients:
500 g shrimps, shell removed 1 large onion 4 cloves garlic 1 teaspoon fresh ginger, finely grated 1 tablespoon fresh cilantro leaves, chopped 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 3 tablespoons light sesame oil 2 tablespoons scallions leaves, chopped Salt to taste

Method :
Rinse and drain the shrimps. Use a food processor and blend the onions, garlic and ginger to a smooth paste. Remove the paste from the blender into a small bowl and add the turmeric, chili powder and salt. Mix well. Heat the wok with cooking oil until smoking hot. Stir in the blended paste. Cover the pan with a lid and simmer the mixture, lifting the lid frequently to stir with a wooden stapula to ensure the mixture is not sticking to the base of the wok. When the mixture are well cook and still sizzling, add in the shrimps and mix well. Sprinkle with the fresh cilantro leaves. Cover and cook for 3 minutes or until the shrimps are properly done. Turn off the heat, stir in the scallions leaves and serve hot with boiled white rice.

Burmese Fried Shrimp

Ingredients :
16 jumbo shrimps, retain the shells Salt according to taste 2 tablespoons cooking oil 1 teaspoon ground turmeric 1 teaspoon chili powder 1~2 tablespoons sesame oil Thin bamboo for skewers

Method :
Blend the salt, turmeric and chili powder. Lightly dust the shrimps with the mixture. Thread 4 jumbo shrimps on one skewers. Shallow fry the skewered shrimps until they turned golden color. Do not overcook. Serve immediately while still hot.

Burmese Shrimp Fried in Batter

Ingredients :
500g small size shrimps, remove the head 1 clove crushed garlic 1/2 cup chick pea flour 1/2 cup self-rising flour 1/2 teaspoon grated ginger 1/4 teaspoon ground turmeric 6 tablespoons water Salt according to taste Cooking oil for deep frying

Method :
Blend the ingredients other than the shrimps together to form a batter to dip the shrimps. Add in the small shrimps. Heat the wok or frying pan and add some cooking oil. Fry the shrimps in the hot oil until they turned golden and crisp. Only fry a few spoonful of shrimps at a time. This will prevent them from sticking together while being fried. Once cooked, transfer to the absorbent paper to absorb any excess oil. Serve while still warm.