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Wednesday, April 10, 2013

‘Kang-Kong’ sour soup (ကန္စြန္းရြက္ခ်ည္ရည္ဟင္း)


Sour soup made with Kang-Kong’ is one common soup of Myanmar cuisine. I like to cook this soup regularly because this green and leafy vegetable is easily available, cheap, easy to prepare and also I like its light taste. The ‘Kang-Kong’ sour soup is fiber-rich as well as vitamin-loaded. So why not make it often :)
Cooking Time : 20-25 minutes
Method
Heat oil in the cooking pot. Add small amount of turmeric powder. Sauté the onion and garlic until onion turns transparent. Then add the dried shrimps and continue to stir for about a minute. Now add in the the coarsely chopped ‘Kang Kong’ and stir until the vegetables are just tender. Add 3 small bowls of water and give it a quick stir. Cover with the lid and let it boil for about 8-10 minutes over a medium heat. Add tamarind paste to the boiling soup. Cover and simmer for another 8-10 minutes.
 
 
 
 
 
 
 Seasons to taste and serve it hot.
 

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