Myanmar Kitchen

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Clay Pot Chicken with Mushroom (冬菇滑鸡煲)

Clay Pot Chicken with Mushroom pictures Next Back Recently, my friend told me that I should be sharing more everyday recipes on Rasa Malaysia—meaning homey recipes that can be served on a constant basis. Truth be told, I cook and eat mostly everyday dishes at home. I mean, blog aside, most of the recipes I make are humble, everyday dishes that you will want to eat over and over again, without ever getting bored. Clay pot chicken with mushroom is one of them. I don’t know why it has taken me this long to share this wonderful recipe; I guess the notion that it is not that visually appealing is the main reason. Anyway, during winter months, I use my clay pot almost once a week. I have so many recipes that can be easily prepared in a clay pot, for examples: Taiwanese 3-Cup Chicken, Sesame Oil Chicken, Cantonese Beef Stew, Malaysian Yong Tow Foo, Curry Fish Head, Bak Kut Teh , pork belly in soy sauce, and braised pork ribs with daikon. Clay pot is without a doubt one of my favorite ki

How To Make Sticky Rice

Sticky rice is, in many parts of Asia, the rice of the "common people". In many Asian societies, sticky rice is considered somewhat "lower class", but this comes not from the quality of the rice, but from the fact that it is usually eaten with bare hands. In Thailand , where I live, sticky rice is very common in the North (Nua), and in the Northeastern (Issan) part of Thailand. It is usually eaten with a series of smaller dishes consisting of sauces, curries, cooked vegetables. The typical way of eating sticky rice is to take a small lump and make it into a ball , using the fingers on your right hand. Using the left hand is considered very impolite in some cultures here because the left-hand is used in the bathroom for cleaning oneself (I know this sounds icky, but I want you to understand the cultures here). The ball of rice is then dipped into your choice of sauce, curry, etc., then eaten. Preparation First, you need to get the correct type of rice. You need to

Myanma Mohinga

Ingredients 1. Rice Noodle - 1 viss 2. Cat-fish - 15 ticals 3. Rice-powder - 1 packet 4. Peanut - 1 packet 5. Onion - 30 ticals 6. Garlic - 5 ticals 7. Fish Sauce - 2 table spoons 8.Oil - 10 ticals 9. Coriander - 1 tea spoon 10. Chilli powder- 1 tea spoon 11. Ginger - 1 lump 12. Lemon Grass - 5 pieces 13. Lemon - 1 No 14. Egg - 4 Nos 15. Salt - 1 tea spoon 16. Turmerio - 1 tea spoon 17. Fried Chilli Powder - 1 tea spoon How to make Myanma Mohinga Boil the eggs, peel off the shells and cut into small pieces. Mix the rice powder with water into a mixture. Pound the peanuts. Peel the onions, garlic and cut into small pieces. First of all, clean the fish and boil it. Then peel off the skin and flesh from the bones. Put some oil in a pot, heat it. When the oil is hot, put some garlic, onion, chili powder together with the peeled fish. Then mix up all for sometimes. After about 5 minutes, put the the rice powder mixture into it. Mix well and let the mixture boil

Chicken Myanmar Style

The followings are the ingredients to cook chicken curry in Myanmar Style. 2 lbs chicken cut inte pieces & marinated 1/4tsp turmetic pownder 1-1/4 tbs chili pownder 1" ginger pounded 1tbs garlic pounded 3 tbs onion pounded 2 stalks lemon glass sliced thinly and pounded 2 tsp salt 2 tbs oil 2 cups water Steps to cook Place the marinated chicken in a cooking pot. Add all the ingredients and cook till chicken is tender. Sustain the light gravy. Myanmar like a light gravy to sprinkle on their rice. The chicken usually found on the table is a curry. The chicken has been smothered in a cloud of condiments and spices till the air is like the air of an Indian bazaar. This recipe with its light and simple style brings memories of rustic Myanmar.

Burmese Tofu Tutorial - Rice Version

Rice Version (1/2 recipe) 1 ½ cup rice flour (regular white rice flour) 4 ½ cup water ½ tsp vegetable oil ½ tsp salt Utensils 5 qt heavy bottomed pan Wire whisk (preferably one with a rubber grip handle) Container to hold rice flour and water while soaking, for ½ recipe at least 6 cups, for full recipe at least 12 cups Loaf pan (this is what I use for ½ recipes, for a full recipe you will need at least a 12x3 pan) Directions 1. Put the water and rice flour into a container and stir till combined. Cover container and let sit for 12 hours 2. After soaking, oil pan and mold for tofu. Pour mixture into pan and bring to a boil. Put on low heat and cook down water for 15 minutes. Unlike the chickpea version, you do not need to stir since all you are doing is reducing the liquid. A large amount of sludge will be left in the soaking container. 3. Scoop/Pour the sludge into the pan and bring it back to a boil. Once bubbles pop the surface put the temperature on low heat again

Burmese Tofu Tutorial - Chickpea/Yellow Split Pea Flour version

Chickpea/Yellow Split Pea Flour version (1/2 recipe version) 1 ½ cup rice besan (chickpea) flour/yellow split pea flour 4 ½ cup water Pinch ground turmeric ½ tsp vegetable oil ½ tsp salt Utensils 5 qt heavy bottomed pan Wire whisk (preferably one with a rubber grip handle) Container to hold rice flour and water while soaking, for ½ recipe at least 6 cups, for full recipe at least 12 cups Loaf pan (this is what I use for ½ recipes, for a full recipe you will need at least a 12x3 pan) Directions 1. Put the water and besan/yellow split pea flour into a container and stir till combined. Cover container and let sit for 12 hours. 2. After soaking, oil pan and mold for tofu. Pour mixture into pan, add turmeric and bring to a boil. Put on moderate heat and stir with a whisk or large spoon for the 15 minutes. The mixture needs to be kept in continuous motion or lumps will form. 3. Once the 15 minutes are up, pour in the sludge from the soaking container and stir over low h