Muffins recipes

National dish of Myanmar (Burma)

flag of Myanmar (Burma)

  • Independence: 30. 3. 2011
  • Capital: Naypyidaw
  • Official language: Burmese
  • Population: 60 280 000
  • Area: 676 578 km2
  • International code: MM
  • Currency: Kyat (K) (MMK)
map of Myanmar (Burma)

Mohinga

Ingredients:

  • ½ cup peanut oil
  • 1 tsp turmeric powder
  • ½ red onion, finely sliced
  • 1 stalk lemongrass, white part only, finely sliced
  • 2cm piece of ginger, finely sliced
  • 2 cloves garlic, finely sliced
  • 2 tsp shrimp paste
  • 1 tsp sweet paprika
  • 3 tbsp cooked, crushed chickpeas
  • 85g toasted rice powder
  • 4 tbsp fish sauce
  • 2 red Asian shallots, peeled
  • 2 hardboiled eggs, sliced
  • 100g boiled banana trunk (alternatively, use banana blossom)
  • 600g cooked vermicelli noodles
  • 4 sprigs of coriander, to garnish
  • 4 snake beans, finely sliced
  • Pinch of dried chilli flakes

Ingredients of Broth:

  • 1 whole catfish, cleaned
  • 1 lemongrass stalk, bruised
  • 2 gloves garlic, crushed
  • 1 tsp turmeric powder
  • 2L cold water

Ingredients of Chilli paste:

  • 3 lemongrass stalks, white part only, finely sliced
  • 4 whole dried chillies
  • 4 red Asian shallots, diced
  • 4 garlic cloves, diced
  • 2cm ginger, finely sliced
Mohinga is national food (dish) of Myanmar (Burma)

Instructions:

To make the broth, add the catfish, lemongrass, garlic, turmeric and water to a large saucepan or stockpot. Bring to the boil over high heat and skim any impurities that rise to the surface. Reduce heat to low and simmer for 20 minutes. Strain the broth then remove the fish meat from the bones. Set aside and reserve the broth. Meanwhile, to make the paste, in a mortar and pestle, pound the lemongrass, chillies, red shallots, garlic and ginger to a nice paste. Set aside. Heat the peanut oil in a saucepan over low-medium heat and add the turmeric. Next, add the chilli paste. Add the red onion, lemongrass, ginger and garlic. Cook for 5-6 minutes. Add the flaked fish and coat in the paste. Sauté over low-medium heat for 20 minutes. Add the shrimp paste and paprika. Continue to cook, over low heat, for a further 5 minutes to infuse flavours. Return the broth to the stockpot, place over medium heat. Add the crushed chickpeas, rice powder, fish sauce and flaked fish mixture. Season with salt and black pepper. Reduce heat simmer for 30 minutes. Add the red shallots and boiled egg. Add the banana trunk. Divide the vermicelli noodles among 4 bowls. Pour the broth over the noodles. Garnish with coriander, snake beans and chilli flakes to serve. 

Info:

Mohinga, pretty much the National dish of Myanmar, this is a mild fish soup seasoned differently each time, with crunchy additions, thin noodles, and dried fish chunks occasionally added. Not vegetarian, but one for the pescatarians to try. This is often served at bus-stop restaurants and late at night road-side stops!

 
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