Monday, July 19, 2010

Burma 63rd Martyrs' Day

This picture is taken from Burma Digest website
Myanmar(Burma) Martyrs' Day, is observed on the 19th of July every year in Myanmar. It is on this day in 1947 that the Father of the Burmese independence, Aung San(the father of detained pro-democracy leader and Nobel Peace laureate Daw Aung San Suu Kyi ), and independence leaders including his elder brother, were assassinated. Burmese from all over the world observes the day in memory of his martyrdom and of all those who gave up their lives for the freedom of Myanmar(Burma).

For the souls of nine Heroes
Who, on this day were slain
We humbly bow and pray
A wreath of honour could be made
But nothing could ever match your sacrifices and commitment
For the freedom we embrace.
Moulmein Thu


Tuesday, July 13, 2010

Burmese classic breakfast - Moh hin gha

Burmese classic breakfast - Moh hin gha is the popular breakfast frequently served up by at the road side stalls or by mobile street hawkers from house to house on a bamboo pole balanced across his/her shoulders. This rice noodle with fish broth is one versatile light meal which we can have it at any time of the day. The ideal fish for moh hin gha would be cat-fish! As for me, i would rather make full use of ready-made fish powder for convenience of cooking moh hin gha . I'm quite sure, you too can try this recipe at home. Try it and let me know how it goes....OK? :)

Cooking Time : 60-70 mins

Serves: 6-8

Main Ingredients
  1. 75 g toasted chick-peas powder, dissolves in water
  2. 200 ml coconut cream
  3. mixtures of garlic, red onions and lemon grass, pounded
  4. sections of fresh banana heart(banana stem), sliced and soaked in turmeric dissolves water
  5. fish powder (ready-made)
  6. 15-20 small red onions or shallots, peeled

Quick notes:
  • Add 1/2 teaspoon of turmeric powder into a large bowl of water.
  • Remove the fibre (thread like portion ) from the banana stem and chop it finely.
Soak the chopped pieces in turmeric dissolves water for about 10 minutes.

Ready-made fish powder

I use the ready-made fish powder from the brand name Myaung Mya Daw Cho. They also produce ready-made dried rice noodles to go with fish broth. All you need to do is to simmer the dried noodles in a pot of boiling water until it turns into soft texture. Then drain off the excess water before serving the noodles in a bowl with the fish broth. This brand is easily available in Burmese shops at Peninsula Plaza in Singapore. If you are not residing in Singapore, you might want to order from Burmese on-line stores. There are a few of them from UK, US and Australia.

Quick and Easy fish broth recipe
  1. Simmer the sliced banana stem in a pot of boiling water for about 7-10 minutes. Then remove the sliced banana stem from the pot to drain off the excess water.  
   2.   Add 4 medium-sized bowls of water into a cooking pot to boil.

   3.   Pour in the chick-peas liquid and give it a quick stir. Uncovered and let it  
         boil for about 5 minutes.
chick-peas powder, dissolves in water
  4.   Add coconut cream to the mixture and stir well.
Keep stirring until the liquid thickens.
  5.   Add mixtures of red onions, garlic and lemon grass, and stir well.
  6.   Add the fish powder to the mixture and give it a continuous stir for 4-6 minutes.
Simmer for another 10-15 minutes

    7.  Add seasonings to taste (salt and Ajinomoto).   
    8.  Add small onions and let it simmer for a further 5 minutes before adding in the  
         boiled  banana stem. 
Stir in the onions and banana stem
Uncovered and leave the fish broth to simmer until the the onions and banana stem are tender.

Garnishing and toppings
  1. chopped coriander leaves or parsley
  2. lemon or lime
  3. chilli flakes
  4. boiled eggs, quartered
  5. fried gourd or fried chick-peas

To serve:

First, fill the soup bowls with noodles, then pour the fish broth and add whatever garnishes and toppings you wish to add before tucking in.

In this recipe, i would not be using all of the toppings but only some.
Usually when we cook moh hin gha at home for our family members or for our guests, these garnishes and toppings are placed in small bowls and plates for people to choose from.
I prefer to serve moh hin gha  in a bowl as it would bring out the best taste because the noodles are soaking in the fish broth and absorbing the flavour. And  these slices of tender banana stem give an interesting texture and exotic flavour to our Burmese classic breakfast - Moh hin gha !!!!!!!  :):)))

Moulmein Thu on Foodista


Tuesday, June 29, 2010

Chicken with potatoes

In this post, let me share with you my fast and easy recipe. When i don't feel like doing heavy cooking, but still would like to have a full meal with just one dish, this would be one of my choices to go with a plate of steaming rice.

                                  ~ Chicken with potatoes~                           

Cooking Time : 30-40 mins
Serves : 2-3

300g boneless chicken breast, cut into smaller pieces
3 potatoes, cut into small cubes
2 onions, sliced
light soy sauce
dark soya sauce
turmeric powder
cooking oil

Marinate chicken pieces with salt, turmeric powder, Ajinomoto and light soy sauce.

Heat oil in the saucepan over a medium heat. Add the onions and stir for about a minute. Put marinated chicken and stir continuously until the meat has turned white in colour. Then add potatoes and give it a quick stir before adding in the water. Cover with the lid and cook for about 20 minutes. Spread dark soya sauce over as well as sprinkle salt, and give it a good stir. Cover and simmer for another 10-15 minutes. Occasionally stirring the mixture until the liquid has reduced and it is ready.


Thursday, May 20, 2010

Chickpeas salad with potatoes

Hi my dear readers, long time no see!
Wish everyone has a good day :)

Let me share with you this new recipe - Chickpeas salad with potatoes.
Type of chickpea : Chana-Desi Kala (Cicer arietinum)
Common English name: Chickpeas, Garbanzo beans, Brown Chickpeas, Bengal-Gram
Skin colour : Brown

Serves : 1-2
Preparation Time : 1 hr


  1. 3 potatoes

  2. 1 cup of chickpeas

  3. 1 tablespoon cooking oil

  4. 1 onion, finely sliced

  5. 1 teaspoon masala

  6. 2 tablespoon tamarind juice

  7. seasons to taste
Rinse and drain the chickpeas.
Placed chickpeas and washed potatoes into a cooking pot and add enough water to cover the main ingredients. Cover the lid slightly ajar and cook over a medium heat for about 30 minutes. Then, reduce the heat and let it simmer until both are tender. Drain and let cool before peeling off the potatoes skin.

Note: If necessary, add small amount of water during the boiling process.

For dressing
 Heat oil in the saucepan over medium heat. 
Add masala into hot oil and turn off the heat.

Cut potatoes into bite-sized pieces. Put chickpeas into a salad bowl. Pour masala dressing over and toss well. Add sliced onions,tamarind juice, salt and ajinomoto. Mix all the ingredients well. That's it and ready to enjoy with a cup of hot green tea.


Saturday, January 09, 2010

Fish curry with cherry tomatoes

I'm not good at making fish dish. Not as if i'm good at making other dishes, yeah...;) I like to eat fish but not of my own cooking as i can't seem to get rid of those fishy smell for my dish. When the dish is served hot, it wasn't  bad, but once the dish gets cool down, fishy smell returns.

From what i observed, my mother would usually squeez the lemon juice over the fish probably to get rid of a fishy smell. Well....that's just my own guess. Sometimes she would even add lemon zest.

I tried cooking fish before, but i don't think those were either presentable or tasty enough to post them on my blog. But this time, guess what......??? i made it. What do you think? Not bad hah....:))

Cooking Time : 40-50 mins
Serves : 2-3

Marinate the white snapper fish steaks with salt, Ajinomoto or sugar, turmeric powder and lemon juice. Place it in the fridge for about 40minutes.

Red onions, garlic and lemon grass.

The above ingredients are made into spice paste.
Chilli powder, turmeric powder and coriander powder are added.

Heat up oil in the pan.
Place the fish steaks on the pan and cook for about 4-5 minutes on each side.

Remove the fish and add the spice paste into the remaining oil.
Add cherry tomatoes and curry leaves.

Add 1/2 a cup of water and let it boil.

Add the fish and green chilli and cook for about 20-25 minutes.
Seasons to taste.
Once the oil has separated from the curry paste, it should be ready to serve.


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