This page to discover Myanmar

Mohinga

Ingredients
A fish (catfish) cut into large pieces. 1 C. finely grated ginger. 6 cloves of garlic. 2 stalks of lemongrass. 4 tbsp. s cup of vegetable oil. 1 C. tsp chili powder. 1 C. to s of turmeric (lily root powder). 300g rice flower. 150g cooked lentils. 300g of onions. 1 sliced banana. Lemon juice. Dried and crushed red peppers. Nam Pla fish sauce
Preparation
Place the fish (in pieces) and the fish sauce in a container and add enough water to cover it. Cook the fish over low heat for about 2/3 minutes. Mix powder in a mortar, ginger, garlic and lemon. Sauté this mixture with the chilli and saffron in the oil for 2 minutes. Add the fish and drizzle with the chilli oil for another 2 minutes and remove from the heat. Whisk the rice flower in 2 quarts of water and bring the mixture to a boil until it thickens (add rice flower if necessary). Add all other ingredients except fish and garnishes and cook over low heat for 5 minutes. Add the fish and cook until the onions are tender (about 5 minutes)

Bamboo shoot soup

Ingredients
500g of chopped bamboo shoots. 2 tbsp. tsp of oil. 1 C. tsp shrimp paste. 1 pinch of turmeric. 100g dried shrimp powder. 1 C. tsp fish sauce. 60dl of water. A few sprigs of basil.
Preparation
Cut the bamboo shoots into thick slices. Combine oil, shrimp paste, bamboo slices, turmeric, dried shrimp, salt and fish sauce. Place them in the pot with 5 cups of water. Bring to a boil. Boil 3 to 5 minutes until the bamboo is tender. Add the basil before serving.

Cucumber soup

Ingredients
150g chopped onion. 1 C. tsp dried garlic. 100g cup of dried prawns. 1 C. of shrimp paste. 3 tbsp. to s of oil. A large pinch of turmeric. 60dl cups of water. 1 C. of fish sauce. 2 or 3 cucumbers.
Preparation
Soak the garlic in a large spoonful of water. Soak the dried prawns and turn half of them into a powder. Mix the shrimp paste with 1/4 of the water. Heat the oil and add the onion, garlic and turmeric. Let cook slowly. With the aroma put this mixture in the dried shrimps. Stir immediately to prevent the mixture from burning. Cook over low heat in the liquid of the shrimp paste. Add water and sauce. Cover, let heat rise and bring to a boil. Meanwhile, peel and cut the cucumbers into 6/8 cm pieces and put them in the boiling soup. Cook until they are tender. Correct with salt.

Bean soup<

Ingredients
1 good handful of butterfly bean (no French translation but it looks like a white bean but a little more greenish), 1 chopped yellow onion, 1 tomato cut into large cubes, 1 tsp turmeric, 10 chopped garlic, 1 tbsp peanut oil, 2 tsp salt, chicken powder
Preparation
Remove the skin from the beans and cut them in half lengthwise to make a kind of butterfly. Rinse the beans. In a saucepan, put the beans, onion, turmeric, garlic, oil Put on the fire for 20 minutes. If you have the possibility of cooking with charcoal and pine wood, congratulations to you! Otherwise do like us with your means. During cooking, add water little by little then 2 tsp of chicken powder Then add the diced tomato

Laphet

Ingredients
6 heads of garlic, finely minced. 60 g of peanut oil. 180g of fresh green tea leaves. 2 tbsp. s of fried peanuts.. 1 tbsp. sesame seeds. 2 tbsp. tsp small dried shrimp (or shrimp paste). 1/4 teaspoon of sugar. 250g Bok Choy with grated lemon zest. 1/4 tsp. cayenne pepper.
Preparation
Fry the garlic in 2 teaspoons of vegetable oil until lightly browned. Add the other Ingredients. To mix everything. Hot server.

Gin thoke

Ingredients
1/2 cup chilled and fried lentils, 1/2 cup chilled and fried lima beans, 2 tbsp. baking soda, 2 lemon juice, 5cm fresh ginger, peeled and julienned, 2 tbsp. sesame seeds, toasted, 2 tbsp. salted and dry-roasted peanuts, crushed, 1/2 Chinese cabbage, thinly sliced, 1/2 medium onion, thinly sliced, 1/2 serrano pepper, deseeded and diced, 1 tbsp. fish sauce, 1 tbsp. peanut oil, salt and pepper to taste
Preparation
Soak the lima beans and lentils overnight in two separate bowls filled with water with a teaspoon of baking soda in each bowl. Place julienned ginger and lemon juice in a jar and refrigerate for at least 12 hours. The next day, drain and carefully dry the lima beans and lentils. Heat the oil in a pan and fry the beans and lentils separately until golden brown. Drain them and set aside. In a bowl, combine the cabbage, onion, pepper, sesame seeds, peanuts, fish oil, peanut oil, pickled ginger, lemon juice, salt, pepper and 1/2 cup each of lentils and lima beans. Stir until a homogeneous mixture. Taste and add oil and sauce if necessary. Let stand for about 5-10 minutes and serve.

Lamb curry

Ingredients
1.5 kg of mutton. 3 tbsp. tsp curry powder. 1.5 tbsp. tsp salt. 1/2 tsp. tsp turmeric. 3/4 yogurt. 2 teaspoons of dried garlic. 350 g finely chopped onions. 3/4 cup oil. 2 or 3 bay leaves. 1.5 tbsp. tsp chili powder. 1.5 tbsp. tsp ginger powder. 150 g chopped tomatoes. 1.5 tbsp. s of soy sauce.
Preparation
Cut the mutton into small 4 cm cubes. Coat it with curry powder, salt, turmeric and curd (or yogurt). Let stand for 2 hours. Soak the garlic in 1.5 teaspoons of water. Cook the oil, add the bay leaves and the chilli. Stir everything and before the peppers darken, add the onion, garlic and ginger. Fry them. Add the mutton and leave to marinate. Raise the heat for 5 to 10 minutes, stirring. Add the remaining curry powder, chopped tomatoes and soy sauce. Continue cooking, stirring in the oil, until it is clear and the meat tender.

Burmese chicken curry

Ingredients
1 chicken leg. 1 C. tsp red curry paste. 1/2 tsp. s yellow curry powder. 300ml of water. 1 C. of fish sauce. 1.5 tbsp. s of coconut sugar. 150ml of milk. 2 tomatoes
Garnish :Roasted onion slices. the skin of the tomatoes in julienne.
Preparation
Cut the eye of the tomato, and cut a cross on the opposite side, then throw them in boiling water. When the skin begins to "curl", take them and put them in ice water. Remove the skin, get rid of the seeds. Reserve the skin. Put a little oil in a wok, lightly brown the chicken thighs. Add red curry paste and yellow curry powder. Let them fry for a minute. Add water, fish sauce, sugar, milk and tomatoes and cook over low heat uncovered for 40 minutes. Do not forget to stir the mixture several times during cooking. Check the cooking of the chicken thighs on the thickest part with a sharp knife. The chicken is cooked through when the juices run clear.

Mustard shrimp

Ingredients
500g shelled shrimp. 1 large spoonful of mustard seeds. 2 Thai chili (Pri Ki Nu). 1/2 teaspoon of salt. 1/4 teaspoon of turmeric. 2 large spoonfuls of water. 1 large fresh coconut. 2 large spoonfuls of mustard oil. 2 peppers. 3 large spoons of flour.
Preparation
Grind the mustard seeds, mix with the Thai chilli, salt, turmeric and water into a soft paste. Cut off the top of the coconut and hollow it out. Put the shrimp and the chilli and oil mixture in this coconut. Tie everything together and put it in the oven for 40 minutes at 400°. Another method is to put the coconut in hot coals. Wait until the extreme layer is well charred.

Nga Baung Doke

Ingredients
750 g of banana leaves. Fish fillets. 1 C. tsp salt. 1 C. tsp freshly ground black pepper. 2 medium onions. 4 heads of garlic. 1 C. tsp grated ginger. 2 tbsp. tsp dried chilli powder. 1 C. tsp coconut milk. 1 C. s of uncooked rice. 2 tbsp. s of sesame oil. 8 Chinese cabbage leaves. Large banana leaves. A few sprigs of fresh cilantro.
Preparation
Cut the fish fillets into 8 pieces of the same size. Wash them, dry them, sprinkle with salt, pepper and turmeric (lily root powder). To book. Cut an onion into thin slices and set aside. Chop the other, put it in a mortar and mix it with the garlic, ginger, chilli powder and coconut milk. Puree the whole thing. Then mix this puree with the remaining salt, turmeric pepper, rice and sesame oil. Mix this puree with the fish. Mince the cabbage leaves (otherwise use lettuce or spinach). Cut the banana leaves into 8 pieces large enough to wrap around the fish. Blanch them for a few seconds in boiling water, then refresh them in cold water. On each banana leaf, put a cabbage leaf, and on top a piece of fish, as well as a little of the prepared spice puree. Cover with coriander leaves and a few slices of onion. Wrap the fish first in the cabbage leaves, then make a small tied package with the banana leaf that will be held together with a small bamboo skewer. Steam for 20 minutes (after boiling).

Lentil rice

Ingredients
500g split peas. 500g cups of rice. 2 large onions. 5 c. s of butter. 4 Cardamom. 2 cloves. 3 bay leaves. 1 C. tsp turmeric. 1 C. salt.
Preparation
Cook the lentils over low heat. Cook together, butter, put spices, onion slices. When the butter begins to brown add the turmeric, the rest of the onions, the lentils and the salt. Add the rice, mix, then add another 40dl of water, cover and cook over high heat. Stir once or twice before it comes to a boil. After the water is absorbed, lower the heat and continue cooking over low heat.

Burmese rice

Ingredients
700g freshly grated coconut. 1/2 liter of coconut milk. 500g raw rice (basmati rice). 2 tbsp. to s of oil. 4 medium sized onions. 1 large spoon of salt. 1/2 tsp. tsp turmeric. 3 cloves. 1 cinnamon stick. 3 or 4 bay leaves
Preparation
Heat the coconut milk and add the grated coconut. Remove from heat and let sit (covered) for one hour. Mix rice and onions and fry them together in boiling oil for 3 minutes. Add this preparation to milk and coconut and add salt. Mix it until boiling. Reduce the heat, cover and cook over low heat for 30 minutes, until the rice absorbs the liquid. If the mixture becomes too dry before the rice is fluffy, add a little coconut milk. Heat the milk, but do not let it boil.

Wetha Hin Kyet

Ingredients
2 cases of sesame oil, 12.5 cl of peanut oil, 2 cases of white vinegar, 8 shallots, 1 piece of fresh ginger 5 cm, 10 cloves of garlic, 1 large onion, 1.5 kg of ham pork or shoulder, 1 ½ tsp of salt, 2 fresh red peppers, finely chopped, 1 tsp of turmeric powder, 1 tsp of shrimp paste
Preparation
Finely chop the red peppers. To book. Cut the pork into cubes, put them in a container. Finely grate the onion. Pour the onion juice thus obtained over the pork. Crush 2 or 3 cloves of garlic and finely grate half the ginger. Add to the pork with the finely chopped shallots. Add the vinegar, mix well. Let stand for 2 hours, stirring occasionally. Heat half the amount of oils in a pan, fry the pork for about 5 minutes until lightly colored. Add salt and enough water to cover the meat well. Bring to the boil, simmer for an hour and a half, skimming the surface from time to time. Finely chop the remaining garlic and ginger. Heat the rest of the oil fry the onion pulp, garlic, ginger and chilli for about 4 minutes over medium heat. Add the shrimp paste, fry for 3 or 4 minutes, adding a little water to the pan to prevent the condiments from sticking. Add this mixture to the pork, cook for 8-10 minutes until the meat is completely tender. Serve with white rice.

Sanwin Makin

Ingredients
130 g of fine semolina, 200 g of powdered sugar, 75 cl of coconut cream, 60 g of melted butter, 3 eggs, 1 pinch of salt, 1/2 teaspoon of ground cardamom, Golden sesame seeds
Preparation
In a large, thick-bottomed saucepan, dilute the semolina with the coconut cream, adding the liquid three times and mixing well each time. Then add the powdered sugar and mix again. Bring to a boil over medium heat, stirring constantly. When the mixture begins to thicken, add the butter, mixing well. Stop cooking when the dough detaches perfectly from the sides of the pan. Add salt, ground cardamom and mix. Separate the whites from the egg yolks. Add the egg yolks to the preparation, one by one, mixing between each. Whisk the egg whites until stiff and fold them in gently. Pour the mixture into a mold lined with parchment paper and bake for 45 minutes in the oven preheated to 160 degrees. Sanwin makin can be unmolded and eaten warm or cold.

Mon Lon Ye Paw

Ingredients
2 cups glutinous rice flour, 3/4 cup rice flour, 1/2 teaspoon salt, 3/4 cup cold water, palm sugar, cut into small cubes, freshly grated coconut, 6 cups water
Preparation
In a bowl, mix the glutinous rice flour, rice flour, salt and water until you have a smooth paste. Wet your hands and make small balls. Use your thumb to poke a hole in the ball. Put a cube of sugar in the center of the ball. Then roll the ball to close the hole. Boil 6 cups of water in a saucepan. Drop the balls into the water and cook for 10-12 minutes. The balls are cooked when they float. Remove the balls and sprinkle with grated coconut. This recipe makes about 50 scoops.

Kyaukchaw

Ingredients
60g dried seaweed agar, 2 cups sugar, 700g lb grated coconut, food coloring
Preparation
Soak the agar in water for 2 hours. Collect the coconut cream by putting the grated coconut in a clean, damp cloth and squeezing the cloth. Set the cream aside. Fate coconut milk with grated coconut by diluting with hot water. Put the coconut milk in a saucepan. Wash the agar and put it in the jar. Add water until there is twice as much water as agar. Add the sugar and boil the mixture until the agar is dissolved. Set aside 1/4 cup of the mixture in a bowl. Add 2-3 drops of food coloring to the rest of the mixture and stir. Add half of the coconut cream to the mixture. Pour the mixture into a fairly high dish and let it cool. Reheat the mixture set aside earlier. Add the rest of the coconut cream and pour over the dish, on top of the color mixture. Let rest well and cut into squares or diamonds when serving.

Mango cake

Ingredients
2 cups of milk, 2 eggs, ½ cup of powdered sugar, 1½ to 2 cups of mango pulp, flesh or canned, 1 tbsp. neutral gelatin, 2 tablespoons of water, 1 cup of cream
Preparation
Turn freezer to its coldest setting. Put the milk in a saucepan and slowly bring to a boil. Meanwhile, separate the eggs and beat the yolks with half the sugar in a bowl until thick. Pour a little hot milk over the yolks, stirring constantly, then return the yolks mixture to the saucepan and cook in hot water or over very low heat. Stir all the time, do not let it simmer or the cream will curdle. As soon as it is thick enough to lightly coat the back of a spoon, remove from heat and continue stirring until it cools down a bit. Pour into the freezer compartment and freeze until thick. Sprinkle the gelatin over cold water in a cup and stand the cup in a small saucepan of water. Bring the water to a boil so the gelatin dissolves. Stir this into the mango pulp. Whip the cream until it forms peaks. Do not over-whip or the ice cream will be too creamy. Beat the egg whites until stiff; add the remaining sugar and beat until soft and shiny. Scrape the frozen half cream into a bowl and beat with your electric mixer until smooth, but don't let it melt. Incorporate the mango pulp, the egg whites and the whipped cream and return to the conelerator. Freeze until firm. Beat the egg whites until stiff; add the remaining sugar and beat until soft and shiny. Scrape the frozen half cream into a bowl and beat with your electric mixer until smooth, but don't let it melt. Incorporate the mango pulp, the egg whites and the whipped cream and return to the conelerator. Freeze until firm. Beat the egg whites until stiff; add the remaining sugar and beat until soft and shiny. Scrape the frozen half cream into a bowl and beat with your electric mixer until smooth, but don't let it melt. Incorporate the mango pulp, the egg whites and the whipped cream and return to the conelerator. Freeze until firm.

No special drinks: green tea, black tea, local beer and coffee