Monday, August 31, 2009

Stir-fried noodles with pork

Serves : 3-4
Cooking Time : 10-15 minutes

2 pieces of beancurd, diced
1 average sized carrot, cut into long vertical slices
a handful of shredded cabbage
a handul of chopped spring onion
1 packet baby corn, cut into smaller pieces
3 eggs, beaten
2 small garlics, finely chopped
300g Hokkien mee
240g minced pork, marinated with turmeric powder (1/4 tablespoon), a pinch of salt and light soya sauce ( 1/2 tablespoon)
1/2 tablespoon sesame oil
2 tablespoons oil
seasons to taste

Minced Pork ( sorry, forgot to take picture:D)

1. To soften up the noodles, soak them in the lukewarm water for a few minutes. Then drain thoroughly.
2. Heat oil in the wok over moderately high heat before adding in garlic and stir till it turns lightly golden. Remove the garlic from the wok and set aside.
3. Add all the vegetables and stir-fry untill they are softened before removing them from the wok.
4. Add marinated minced pork to the remaining oil and give it a stir till it turns white.
5. Add noodles and quickly spread them out to the edges of the wok, and then pour in the beaten eggs and mix thoroughly. Cook it for about 2-3 minutes.
6. Add all the ingredients back to the wok and stir thoroughly.
7. Add seasonings to taste and serve it hot :)
Stir-fried noodles can be a quick and easy weekend breakfast or lunch since most of the preparation done in advance and it takes a few minutes to stir-fry.


Saturday, August 29, 2009

Fried roselle leaves (chin baung kyaw)

Today, i managed to buy 2 bunches of roselle leaves (chin baung ywet) from the wet market. I was not searching for it and did not expect to find it either. So, i was pretty happy to have spotted it :)
Next i quickly went on to buy 1 canned of shredded bamboo shoots to make an absolute appetite stimulating dish,
chin baung kyaw.

Cooking Time: 30-40 minutes
Serves : 4-5

2 bunches roselle leaves
1 small canned shredded bamboo shoots (not raw)
1 tablespoon cooking oil
1/4 tablespoon red chilli powder
1/4 tablespoon turmeric powder
1 medium sized red onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon pounded dried shrimp
6 green chillies
seasons to taste
note: I use salt for seasoning instead of shrimp paste or fish sauce. I guess my preference for using salt is influenced by my mother. My Mum told me that fish sauce will make the dish smells bad when it gets cold. It smells great when the dish is still hot or warm. Do pardon me if my word usage 'smells bad' offended anyone who uses fish sauce. We still use fish sauce occasionally in our salad. It is great in its own and one of the essential seasoning ingredients.

1. Prepare the vegetable by breaking off the leaves at the base. Washed roselle leaves and drained the water.

2. Heat up the oil in the frying pan.

3. Add the turmeric, red chilli powder, onion and garlic. Give it a stir until the onion paste becomes golden brown.

4. Add dried shrimp, roselle leaves and 1 tablespoon of water and stir well.

5. When the roselle leaves turned soft then add the shredded bamboo shoots and green chillies. Cover and simmer for about 10-15 minutes, occasionally stirring the mixture until the leaves turned into a dark reddish brown paste. It is ready when the oil has separated from the gravy.

Absolute appetite stimulating dish!!!!!


Thursday, August 27, 2009

Fermented tea leaves salad mixed with rice (lephet htamin)

Making of the fermented tea leaves (lephet)
First, the steamed leaves are heaped together in a pulp mass and put into baskets and left overnight. Then, these baskets are placed inside the pits in the ground. Use heavy weights to cover the top. Occassional inspection is carried out to see the process of fermentation as sometimes re-steaming is required.
There are two types of fermented tea leaves that can be purchased from Myanmar shops. One is ready-made packet which is already seasoned and ready to consume. For the other type, you can season it on your own according to your spice and sour levels.
Seasoning of the lephet, i will post it in my blog soon. For the time being, enjoy my lephet htamin :)
dried shrimps
tea leaf or lephet (ready-made packet from Myanmar shop)
mixed crispy fried garlic, crispy fried yellow beans, roasted peanuts and sesame seeds
(ready-made packet from Myanmar shop)
two plates of rice

Add everything inside a big bowl and mixed well.
You can eat this with garlic, green chilli and cabbage.
For a drink, a cup of hot burmese tea goes well with this.

Serves : 2


Wednesday, August 12, 2009

Pork belly salad

Preparation Time : 30 - 40 minutes
Serves : 3 - 4
250g pork belly
1 tablespoon light soya sauce
1/4 tablespoon dark soya sauce
1/2 tablespoon oil
1 red onion, thinly sliced
2 mini cucumbers, cut into small cubes
3 green chillies, seeds removed
chinese parsley
1 tablespoon lemon juice
seasonings to taste
Marinate the pork belly with light soya sauce, dark soya sauce and a pinch of salt for about 10 to 15 minutes.
Heat oil in the pan and add pork belly. Covered and let it cook for about 5-7 minutes. Flip over to the other size of pork belly and let it cook.
Remove the pork belly once it has been cooked and cut into equal sizes.
Take a bowl and add pork belly slices as well as all the ingredients and mix well.
Add seasonings to taste.


Monday, August 10, 2009

Fermented bean paste rice

This is the ready-made package of fermented bean paste which can be purchased at Myanmar shops in Singapore. If you are adventurous about food tasting, may i suggest you to try this. It has quite a unique taste though it looks not that gorgeous. The brand name when translated is " Owl special fermented bean paste ". I would recommend this brand though i am not sure if there are any better ones out there. But this is really tasty (note: I do not get paid for advertising, yeah :D). This is quite a huge amount of beanpaste so i'll be saving the rest to make fermented bean paste with pork. Looking forward to share with all of you on my blog :)

Serves : 2

4 tablespoons fermented bean paste
2 tablespoons oil
1 tablespoon pounded dried shrimps
1 tablespoon fried red onion
chinese parsley for garnishing

1. Add oil to the fermented bean paste and mix well.

2. Add rice into a big bowl then add all the ingredients above and mix well (for me, i prefer to use hand to mix them. Don't forget to put on a disposable glove so that your finger nails won't get stained by the bean paste :P)

Here is my fermented bean paste rice garnish with chinese parsley!


Friday, August 07, 2009

Pork Meatballs

Cooking Time : 30 - 45 minutes
Serves : 3 - 5
0.260kg minced pork
1 egg, beaten
1/4 tablespoon turmeric
2 tablespoons corn starch
1 tablespoon oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
2 tomatoes, cut into thin slices
Seasonings to taste (salt & Ajinomoto)

1. Combine minced pork, egg, turmeric, salt and Ajinomoto in a large bowl and mixed them well. Roll this into estimate equal sized meatballs.

2. Put the meatballs into corn starch tray and roll them over.

3. Heat up oil in the saucepan over a medium heat.

4. Cook the meatballs in this till they turn lightly brown.

5. Remove the meatballs.

6. Add finely chopped onions and garlic to the remaining oil and stir till they turn lightly brown.

7. Add tomatoes slices and stir then add the meatballs back into the saucepan.

8. Add just a small amount of water and covered it with lid and let it cook for about another 5minutes.

Serve Hot !


Thursday, August 06, 2009

Spicy split yellow lentils

Cooking Time : 45 - 60 minutes
Serves : 4 - 6
Chana dal which is also known as split yellow lentils is a bean that comes from India. It looks just like yellow split peas but is quite different. Spicy split yellow lentils is one of the common dry curries in Myanmar. Of course, it way of cooking is greatly influenced by the way Indian cooks. This is one of my father favourite dish too. This delicious dry curry can be used as a dip with bread or chapati.

Chana dal 250g
3-5 cups water
1/4 tablespoon turmeric powder
5 cm garlic, sliced
1/4 tablespoon masala
1 tablespoon oil
1/4 tablespoon cumin seeds
5 garlic cloves, chopped finely
1/2 tablespoon of chilli powder (adjust to your spice level)
Seasonings to taste

Put the dal into a bowl and remove any small stones or any unskinned (dark) dal.
Soak it in water for about 2-3 hours, then wash it under running water and drain.
Pour it inside the cooking pot and add water to boil.
Remove any surface scum.
When it starts to boil, add turmeric powder and ginger slices.
Let it boil for another 20-30 minutes.
Stir occasionaly to prevent it from sticking to the bottom of cooking pot.
Remove the ginger slices then add salt and masala and give it a quick stir.
Lower the heat.
Meanwhile, heat the oil in the pan, then add cumin seeds, garlic and red chilli powder.
Stir the mixture until the garlic pieces are lightly brown then pour it into the dal pot.
Give it a quick stir and cook it for another 5-10 minutes.
Seasonings to taste.
Serve Hot !


Tuesday, August 04, 2009

Fried shredded bamboo shoots

Cooking Time : 10 - 15 minutes
Serves : 3 - 4
1 packet shredded bamboo shoots
( can be purchased at Myanmar shops in Singapore)
1 red onion, thinly sliced
1/2 tablespoon oil
seasonings to taste (salt & Ajinomoto)
1. Heat up the oil in the frying pan.
2. Add red onion. Give it a stir till it turned brown, remove the onion from
the pan.
3. Add the shredded bamboo shoots to the remaining oil and give it a quick stir then add the water. Cover and simmer for 8-10 minutes.
4. Return the fried onion back to the pan and stir.
5. Add seasonings to taste and is mission accomplished, yeah!


  © Free Blogger Templates Blogger Theme by 2008

Back to TOP