Does anyone have any simple Burmese receipes?

Question

Cooked Khowse dishes...but would like to try cooking a few more.

Thanks xx

Answer 1

im from burma :)

try this out.

"Burmese Curried Pork"

INGREDIENTS:

2 Pounds Pork -- cubed

1 Large Onion -- chopped

5 Cloves Garlic -- minced

1 Tablespoon Ginger Root -- chopped

1 Teaspoon Turmeric

1/2 Teaspoon Red Pepper

2 Tablespoons Olive Oil

1 Teaspoon Sesame Oil

1 Can Stewed Tomatoes -- chopped

1 Stalk Lemon Grass -- chopped

1 Tablespoon Fish Sauce

2 Cups Rice -- cooked



METHOD

Directions  Place onion, garlic, ginger root, turmeric and red pepper in blender and a drop of olive oil (just enough to moisten). Cover and blend until smooth, 1 minutes. Heat oil in dutch oven, then pour blender mixture into oil (may spatter a bit). Cover and simmer for 15 minutes. Add remaining ingredients, boil. Reduce heat, cover & simmer 1 1/2 hours. Serve over rice.  

(Serves:  4)

ive made it a couple of times when guests were over and its lovely.

Answer 2

http://www.myanmardotcom.com/FoodDrink.A...

100 lovely recipes to choose from here

Answer 3

Sauteed Curried Chicken with Bell Peppers

Ingredients:  

  

2 cup  Boned chicken

1 1/2 tsp  Salt

1/4 tsp  Turmeric

20 ml  Cumin

1/4 tsp  Black pepper

1 cup  Sour cream

1/4 cup  Vegetable oil

1    Tomato, thinly sliced

2 sm  Yellow onion, sliced into rings

20 ml  White wine vinegar

1 lrg  Bell pepper, seeded and chopped



Method:

1. In a bowl place chicken, salt, turmeric, cumin, black pepper and sour cream, mix well and let stand for 1 hour.

2. Heat the oil in a frying pan over medium heat, saute the chicken until almost tender, about 4 minutes.

3. Add the tomato, onion, vinegar and bell pepper, saute well for another 4-5 minutes until heated through.

Serving Ideas : Basmati rice and curried veggies

Answer 4

Burmese Chicken Curry Recipe

Ingredients :



1 kg Chicken thigh

2 Large onions, roughly chopped

5 cloves Garlic, roughly chopped

5 cm Fresh ginger, roughly chopped

2 tablespoons Cooking oil

1/2 teaspoon Shrimp paste (belacan)

1 teaspoon Salt

2 cups Coconut milk

1 teaspoon Chili powder

200 g Dried rice vermicelli

Method :

Have the chicken wash under cold water and use a kitchen towel to dry pat it.

Process the onion, garlic and ginger in a food processor until smooth. If necessary, add a little water to assist in blending the mixture.

Heat the oil in a large pan. Add the onion mixture and shrimp paste and cook, stirring over high heat for about 5 minutes.

Add the chicken and cook over medium heat, turning it until it browns.

Add the salt, coconut milk and chili powder.

Bring to the boil, reduce the heat and simmer, cover for about 30 minutes. Occasionally stirring the mixture.

Uncover the pan and cook for 15 minutes or until the chicken is tender.

Place the noodle in a bowl, cover with boiling water and leave for 10 minutes.

Drain the noodles and place them in a serving bowl.

Serve hot.

Iced Coconut Milk with Sago Recipe

(Burmese Desserts & Drinks)



Ingredients :



1 cup Sago

4 cups Water

3/4 cup Chopped palm sugar

4 cups Coconut milk

Ice cubes

Method :

Wash and soak sago for approximately 1 hour.

Drain and put in a large saucepan with 3 cups of the water.

Bring to the boil and simmer over a moderate heat until sago grains are clear.

Cool and chill.

Put palm sugar in a small saucepan with remaining water and heat gently until the cakes of sugar dissolve.

Cool and strain the syrup.

For each serving, put approximately 4 tablespoons of chilled sago into a tall glass.

Add 3 tablespoons syrup or more according to taste and mix well.

Add 2-3 ice cubes and fill up with coconut milk.

Stir and serve immediately.

Note : A cooling drink of sago, coconut milk and palm sugar which can be served as a dessert.



Coconut Rice Recipe

(Ohn Htamin)



Ingredients :



2 1/2 cups Long grain rice

5 cups  Coconut Milk

2 1/2 teaspoons Salt



Method :

Put the rice, coconut milk and salt into a saucepan and bring to the boil.

Turn heat very low, give it a good stir.

Put the lid on and cook for 20 minutes, not lifting the lid or stirring.

If all the coconut milk is not absorbed at the end of this time, stir very lightly around the edges of the pan with a fork, just to mix in the milk.

Replace lid and continue cooking on very low heat for a further 5-10 minutes.

Serve hot with any of the Burmese curries, fried shrimps or pork and oil pickles.

Teething Cake Recipe

(Burmese Desserts & Drinks)

Ingredients :



1 cup Plain white flour

1 cup Rice flour

1/2 teaspoon Bicarbonate of soda

1 tablespoon Light sesame oil

1 cup Freshly grated coconut

1/2 cup Grated palm sugar

4 cups Coconut milk for simmering

1 tablespoon Sugar



Pinch of salt

Method :

Sift the flours, salt and bicarbonate of soda into a bowl.

Mix thoroughly and rub in the oil.

Add enough water to make a firm paste.

Knead well to a smooth dough.

Mix together the grated coconut and palm sugar.

Take little limps of dough, roll into balls, then flatten to a circle and put little of the coconut and palm sugar mixture on each.

Close the opening and mould the dough together to seal.

Roll again to a perfect globe.

Boil the coconut milk and sugar in a large saucepan and when boiling fast, drop in the balls.

They will sink at first but rise slowly to the top as they cook.

Stir gently in case some stick to the bottom.

When cooked, the balls will float on the surface.

Simmer for at least 10 minutes after they started to float.

Serve hot or cold with a little of the liquid.

Note : This is the famous cake that is prepared and sent around to neighbors and friends, or fed to the poor, in celebration of a baby's first tooth. They are little dumplings cooked in coconut milk.