KaChin Chicken Curry

KaChin Chicken Curry



Kachine Chicken Curry is a famous indigenous Kachin curry. It is also one of my favorite curries. The chicken is cooked with praew leaves. Some recipes use bamboo shoot and the result is a nice blend of sour and spicy curry. It goes well with a bowl of white rice.

Credit -  http://www.wutyeefoodhouse.com

Ingredients

• 2 large chicken legs and thighs (cut into 1cm pieces)
• 2 pickled bamboo shoot, sliced
• 3 garlic cloves, chopped
• 1/2 tablespoon ginger, chopped

• 1/3 teaspoon turmeric powder
• 1 tablespoon chilli powder
• 3-4 chillies, chopped
• ½ cup coriander leaves, chopped
• 1 tablespoon basil, chopped
• 1 teaspoon salt
• ½ teaspoon chicken powder
• 4 tablespoon vegetable oil
• 1 handful dry chin saw char fruit (or) 4 tablespoon lime juice
• 1 handful praew leaves(or) Vietnamese coriander
•  

Preparation Method:
1. Rinse chicken and pat dry.
2. Mix garlic, ginger, turmeric, salt(1/2 teaspoon) and chicken powder(1/2 teaspoon) in a bowl.



4. Add chicken and marinate well. It is best to let it marinate in the fridge for at least 15 minutes.
5. Minced together coriander, basil, chillies and Vietnamese leaves.
6. Soap dry chin saw char fruit in water for 20 minutes.



Cooking Method:
1. Heat oil in a large wok. Add chilli powder.
2. Add marinated chicken and stir fry for 2-3 minutes.
3. Add dry chin saw char juice(or) lime juice (4 tablespoon), water(4 cup), basil, Vietnam leaves, chillies and coriander.
4. Add salt and chicken powder for seasoning.
5. Let boil until chicken is well cooked.



6. Add pickled bamboo shoot and boil again for another 3 minutes. Add water as per consistency required.
7. Finally add coriander leaves, basil and Vietnam leaves.
8. Your KaChin chicken curry is ready. Serve hot with steamed rice.

2

Rice balls with coconut dressing

Rice balls with coconut dressing is a traditional Myanmar food from Myeik, the southern region of Myanmar. It is usually stuffed with palm sugar and peanut. The receipe is similar to another Myanmar food, Mote Lone Yay Paw, but it is often served with pearl sago and coconut dressing. So this is a perfect receipe to make and share during Myanmar New Year as a variation to a more popular food Mote Lone Yay Paw.

Credit http://www.wutyeefoodhouse.com

Rice balls Ingredients

• glutinous rice flour – 400 g
• rice flour – 100 g
• water – 400 ml
• Red and gren food colouring, as optional

Filling Ingredients

• Roasted peanut – 30g (chopped)
• Plam sugar – 10 (chopped)

*Mix chopped peanut and plam sugar together in a bowl.



Coconut Dressing Ingredients

• Coconut milk – 750 ml
• Sugar – 100g
• Salt – ½ tsp salt
• Rice and glutinous rice flour mixture – ½ tablespoon

Pearl Sago Ingredients

• Pearl Sago – 25 g
• Water – 2 liters
• Red and gren food colouring, as optional

Pearl Sago Directions
1. In a large pot of water, boil the sago until they are completely transparent.
2. Wash in a cold water and drain in a colander.
3. Divide the pearl sago into two cups. Add red and green food colouring to each cup and knead until the colours mix well.



Rice Ball Directions
1. Sift both glutinous rice flour, and rice flour in a large bowl and mix thoroughly.
2. Add 400ml of water to the mixture and knead well until the dough is smooth.

3. Divide into two doughs. Add red and green food colouring to each dough. Knead until colours mix well.




4. Scoop small doughs, roll into balls and then flatten.
5. Put in the filling at the center of flat circled dough and put the dough back into a ball shape.




6. Boil water in a large pot. Once boiling, drop the balls in.
7. The balls will float to the surface when cooked.



7. Take out the balls and put them on banana leave or plate.
8. To make a coconut dressing, boil all the ingredients together, and then strain.



9. 7. How to serve:
– Put rice balls into a bowl.
– Add 2 tablespoons of red and green pearl sago.
– Top with 1 cup of coconut dressing.

Pork Curry with Pone-Yay-Gyi

Pork Curry with Pone-Yay-Gyi



This is a very original Myanmar recipe cooked with Pone-Yay-Gyi paste, a traditional Myanmar ingredient. You can get a fresh Pone-Yay-Gyi paste when you are in countryside, which is a very tasty, special countryside treat! But you can get away with ready made Pone-Yay-Gyi paste from super markets in Myanmar and still get the same result. It will be a miracle to find a ready made Pone-Yay-Gyi paste aboard, but, if you do come across it, I suggest you do not waste your fortune and cook this wonderful receipe!

Credit  http://www.wutyeefoodhouse.com
 
Ingredients:

• pork belly – 400 grams
• 2 large onion, chopped
• 2 cloves garlic, chopped

• 1/2 ts ginger, chopped
• 2 chillies, halved
• 2 tbs dark soy sauce
• 1 ts of salt
• 1/2 ts of chicken powder
• 1/2 tbs of sugar
• 2 saw herb leaves, sliced
• 1 package of Pone-Yay-Gyi paste

Cooking Methods:
1. In a large bowl, add pork belly, salt, chicken powder, dark soy sauce and sugar, and mix well.
2. It is best to let it marinate in the fridge for at least 2 hours.


3. Add 4 cups of water and marinated pork to the pot, lid cover and boil it.


4. Add more water until pork is cooked.
5. Cut cooked pork belly into 1 cm pieces.



6. Heat 2 tablespoons of oil in a large wok. Fry onion, garlic, ginger and chillies until fragrant.



7.Add pork belly, Pone-Yay-Gyi paste and 1/2 cup of water, and stir well.
8. Add 1/2 ts of salt and 1/2 ts of chicken powder.
9. Finally add saw herb leaves. Serves hot with rice.

Fish Rice Cake (Shan style)

Fish Rice Cake (Shan style)


Foods from Shan state are very popular in Myanmar. This is a popular Shan styled rice cake receipe where rices are mixed with fish and potato to make a cake. Though it is called “Sour Shan Rice” in Myanmar language, the receipe tastes only slightly sour but it’s usually smooth and sweet! The rice cake is often eaten as a breakfast or as a snack. Some may even prefer to eat the dish as a main course. The receipt can be cooked in matter of minutes. Let’s see how it is done.


Credit - http://www.wutyeefoodhouse.com


Ingredients

• mrigal – 250 g (cut into large pieces)
• 3 tomatoes, sliced
• 1 tbs fish sauce

• 2 large potatoes, boiled until tender
• 4 cups cooked rice
• 1 ts of salt
• 2 ts of chicken powder
• 1 ts of turmeric powder
• 5 cloves of garlic, chopped
• 4 tbs of vegetable oil
• fresh of spring onion, sliced
• 1 chive root
• 8 fried dried red chillies

Preparation Recipes
1. Heat oil in a wok. Fry garlic until fragrant.
2. Add half teaspoon of turmeric and stir well 30 seconds.
3. Separate oil and fried garlic.
4. Add mrigal, tomatoes, half teaspoon of turmeric, fish sauce and 2 cups of water to the pot and boil it until all tomatoes are crushed.


5. Then remove the fishes from boiling pot, debone and skin, then flake flesh.

Fish Rice Cake Cooking Method:
1. In a large bowl, add rice, mashed potatoes, flake fish, tomatoes paste, turmeric oil, fried garlic, salt and chicken powder, and mix well by hand.

2. And make fish rice ball or fish rice cake by hand.
3. Add a few spring onions and fried garlic. Serve with chive root, dried red chillies and garlic.

Noodle with Fish Soup (Mote Hin Gar)

In Myanmar, Noodle with Fish Soup is known as Mote Hin Gar. Mote means Noodle. And Hin Gar means soup. Mote Hin Gar is one of favourite breakfasts in Myanmar. We can buy mote hin gar from teashop, street shop and market every morning. It sells between 200 kyats to 500 kyats.  Mote Hin Gar soup is made with cat fish. It is sweet and tasty. I learnt Mote Hin Gar soup recipe from my Aunty. She is a good cook and I love her cooking style. Now let me explain the recipe step by step.


Ref credit -http://www.wutyeefoodhouse.com

Mote Hin Gar Ingredients

• 1Kg thin rice noodle
• 640g cleaned cat fish
• 1 sliced banana stem (outer layers discarded, inner part sliced)

• 100g roasted rice flour (stir with 100g of water)
• 160g chicken pea (boil until tender and blend with blender) Note: Keep chicken pea boiled stock to reuse later
• Springs of fresh cilantro, mint , chopped
• 10 fried pea
• 10 duck egg (boil until cooked)
• 20 peeled Onion

 
Fish Paste Ingrdients

• 320g chopped onion
• 150g chopped garlic
• 80g chopped ginger
• 2 stalks lemon grass, thick bottom part only, outer layers discarded, inner part minced
• 160g vegetable oil
• 2 ground dried red chilli pepper
• 1 teaspoon turmeric
• 1 headed tablespoon black pepper
• Cooking recipes

Preparation Recipe
1. Boil cat fish with water(300g), fishsauce(1/3 cup), turmeric(half teaspoon), lemon grass(1) for 5-7 minutes until lightly cooked. Keep the fish stock to reuse later.
2. Then remove the fishes from boiling pot, debone and skin, then flake flesh.

3. In a pot, add water (300g), turmeric (1 teaspoon) and sliced banana stems, and marinate.

Fish Paste Cooking Method
1. Heat oil in a large wok. Fry onion, garlic, ginger and lemon grass until fragrant.

2. Add chilli paste and turmeric. Add fish fillet, black pepper and stir fry for 2-3 minutes until fish meat are cooked.
3. Add salt (1 teaspoon) and chicken powder (1 teaspoon), and then remove the wok from the heat.

Mote Hin Gar Cooking Method
1. Heat a large pot. Add fish paste, chicken pea stock, fish stock, water (2 liters), 2 lemon grass and stir until boil.
2. Add roasted rice flour, blended chicken pea then stir well.
3. Add fish sauce (1cup), salt (1 tablespoon) and sugar (1 tablespoon).
4. Then add sliced banana stems and cook until tendered.
5. After banana stems become tendered, add boiled duck egg and black pepper (half tablespoon).
6. Add onion at last and stir 2-3 minutes.


7. How to serve with noodle
– put a handful of noodle into a bowl.
– Add one or two pieces of fried pea and crush them with your hand.
– Add a few cilantro, mint and add 1 cupful of fish soup. Serve hot.