CAHM 167 Burmese
Ak Yaw
Burmese Slaw
Burmese Calamari
Mock Green Mango Salad/Relish
Ngapi Gyaw
Panthé Kaukswe Burmese Chicken Soup
Thanhat
Wet-thani Burmese Pork
Hin-Thee Ywet Hin-Tamyo Burmese Veg Curry
Sarnwin Makin
Ak Yaw
1/2 cup garbanzo flour
1/3 cup flour
1/4 cup rice flour
1/2 teaspoon tumeric
1 teaspoon salt to taste
1/2 teaspoon baking soda
1 cup water as needed
2 cups zucchini baby loofa gourd
1 each onion
1 quart peanut oil
1 cup vinegar rice or distilled
2 tablespoons fish sauce sub. soy
1 teaspoon garlic to taste
1 tablespoon sugar optional
1 teaspoon jalapeno to taste
1/2 bunch cilantro
1/2 bunch mint
1 head lettuce
1. Whisk flours, tumeric, salt, soda, and water together to pancake batter consistency.
2. Mix vinegar, garlic, chilis, fish sauce, sugar to taste for dip.
3. Toss vegetables to coat and deep-fry at 375 degrees. Drain.
4. Serve with whole lettuce and cilantro, sprigs of mint.
To eat, put fritter and herbs on lettuce, dip in sauce.
Also good with plaintains and shrimp
Burmese Slaw
1 head cabbage sliced
1 small onion slivered
1 tablespoon dried shrimp powdered, sub besan
1 tablespoon lime juice
1 teaspoon jalapeno
2 tablespoons sesame oil
1. Salt and rinse cabbage.
2. Lightly toast shrimp powder. Or substitute toasted garbanzo flour.
3. Mix everything, balance flavors.
Garnish with cilantro.
Burmese Calamari
1 large onion sliced
2 tablespoons peanut oil
2 tablespoons garlic chopped or paste
2 tablespoons fresh ginger slivered
1/2 cup chicken stock
1 medium red bell pepper diced
1 medium green bell pepper diced
1 small jalapeno minced to taste
1 1/2 pounds calamari cleaned, sub. other seafood
1/2 cup tamarind pulp
1/2 teaspoon black pepper
1 tablespoon soy sauce and/or fish sauce
1 tablespoon balsamic vinegar to taste
1 tablespoon cornstarch dissolved in water
1/4 bunch cilantro to garnish
1/4 bunch green onions to garnish
1. Dice onions. Wok in peanut oil until tender. Add ginger & garlic. Wok briefly.
2. Add seafood, stock, red & green bells, jalapeno, balsamic vinegar (or black vinegar,) pepper, and tamarind. Cook until done. Starch as needed. Garnish with cilantro and green onions.
Mock Green Mango Salad/Relish
1/4 cup garbanzo flour
3 each green apples mango?jicama?
1 tablespoon lime juice to taste
1/2 teaspoon garlic
1/2 teaspoon salt to taste
1/4 each jalapeno to taste
2 tablespoons peanuts roasted and chopped
1 tablespoon cilantro garnish
1. Very carefully wok flour in dry wok.
2. Peel and slice vegetables or fruits. Mix all together. Balance flavors.
3. Garnish with peanuts and cilantro.
Adapted from Chickpea Cookbook
Ngapi Gyaw
onion
fresh ginger
garlic
dried shrimp
cayenne
tumeric
shrimp paste
tamarind pulp
oil
Fry shrimp paste and cayenne in oil, add tumeric, wok briefly, add all. Balance
Panthé Kaukswe Burmese Chicken Soup
1 medium chicken
6 cups chicken stock or water
1 medium onion
2 tablespoons garlic
1/4 teaspoon cayenne
4 tablespoons oil pref. raw sesame
4 tablespoons garbanzo flour
3 cups coconut milk
1 tablespoon fish sauce to taste
1 teaspoon jalapeno to taste
1/2 package rice noodles soaked 10 in water
4 tablespoons cilantro garnish
3 each hard-boiled egg chopped
2 each limes in wedges
1/2 cup garlic slices deep-fried
1/2 cup shallot slices deep-fried
1/4 cup chickpeas roasted and chopped
1/4 bunch green onion chopped
1/8 bunch rice noodles deep-fried
1 each red chiles sliced in fish sauce
1. Boil chicken in water to cover until tender, about 30 to 45 minutes.
2. Pull meat off bones and shred. Reserve meat and stock separately.
3. Food-process, blenderize with water, or pound onion and garlic.
4. Wok paste with tumeric in oil until oil separates out. Add stock and coconut milk.
5. Simmer 15 minutes. Whisk flour into a little soup, then the mixture back into the soup. Simmer a couple minutes, stirring occasionally to prevent sticking.
6. Adjust seasoning with fish sauce and chiliwater.
7. To serve, place noodles and chicken in bowl, cover with soup, sprinkle with cilantro and pass garnishes.
Thanhat
1 each cucumber
2 each onion
2 each carrot
1 each red and green bell peppers
2 tablespoons oil
1/2 teaspoon tumeric
1 teaspoon salt
1 teaspoon sugar
2 tablespoons sesame seeds
2 tablespoons garlic sliced
4 tablespoons distilled vinegar
1. Deep-fry some of the onion and all the garlic. Reserve. Sliver the rest.
2. Wok tumeric in oil, then sesame seeds. Add vegetables except cucumber and vinegar. Add cucumber. Chill.
3. Drain and garnish with fried onions/garlic
Wet-thani Burmese Pork
2 pounds spareribs
3 tablespoons soy sauce
1 teaspoon black pepper
2 tablespoons fresh ginger
2 tablespoons garlic
2 each onion
1 tablespoon paprika
1/2 cup oil
1 cup chicken stock as needed
2 stalks fresh lemongrass
1. Marinate sparerib pieces with soy and black pepper.
2. Make onion-ginger-garlic paste.Fry paste, then drained pork.
3.Add paprika, stock, marinade, lemongrass. Simmer until oil comes out. Balance flavors.
Hin-Thee Ywet Hin-Tamyo Burmese Veg Curry
1 each onion
2 tablespoons garlic
1 tablespoon fresh ginger
1 teaspoon tumeric
1/4 teaspoon cayenne
3 tablespoon sesame oil
1 each potato
1 each daikon
1 each cauliflower
1 each eggplant
1 each butternut squash
1/2 each green bell pepper
2 each tomato
1/2 bunch cilantro
1. Blenderize onion, garlic, ginger.
2. Wok paste in oil with tumeric and cayenne.
3. Add vegetables except tomatoes and green bell peppers( the above are only ideas), wok briefly. Add water, cover & simmer until tender.
4. Add tomatoes and peppers. Adjust consistency and flavors with salt, pepper, limejuice.
Sarnwin Makin
1/2 pound semolina flour
4 each egg
4 cups coconut milk
1/2 cup milk
1/2 pound sugar
4 cups water
3/4 cup peanut oil
1/8 pound golden raisins
1/8 pound almond slivers
1/8 pound opium poppy seeds
1/2 pound butter
1. Toast semolina dry (and carefully.)
2. Add eggs, coconut milk, milk, sugar and water. Heat oil, add semolina mixture, wok until pasty, about 30 minutes. Add raisins. Spread out in baking dish about 11/2inch deep.
3. Spread almonds and poppy seeds on top, then pour melted butter over. Broil until toasty, then bake in low oven about 10 minutes, until set. Cut into 2X3inch squares.