Sunday, January 27, 2008

Food - Let's starv ၀ိုင္းငတ္ ျကရေအာင္

တေယာက္ထဲငတ္တာထက္ အားလံုး၀ိုင္း ငတ္ ျကရေအာင္.. ရယ္ဒီ.. သြားရည္သုတ္.. စမယ္

ညိမေလး ျမရြက္ေ၀က ၁၂မိ်ဳးခ်ဥ္ရည္အေျကာင္းေမးေတာ့ ဗိုက္ဆာလုိက္တာ တဂီြးဂီြးနဲ ့ အင္း သူ ့ဆီက ေ၀စု ဓါးျပတုိက္ အဲေလ ဘေလာ့ျပတုိက္ထားတဲ့ ျမန္မာျပည္က အစားအေသာက္ေတြ (တကယ္ေတာ့ အဟဲ မေန ့က ရန္ကုန္ျပန္သူေတြ လက္ေဆာင္ေပးတာ သူ ့ကို သြားမေျပာနဲ ့) ရထားေတာ့ မျဖစ္ေခ်ဘူးဆုိျပီး ေတာင္းဆုိသမွ် မျငင္းသာဘူးေလ။ ပိုက္ကြန္ဆဲြျပီး နက္ထဲ ရွာလုိက္တာ အင္း၀ထဲမွာ ေတြ ့တာေလးေတြ ေကာ္ပီေရာ စာသားေရာ ကူးထဲ့ေပးလုိက္ပါတယ္။ အခု ဗိုက္ဆာတာ မေနနုိင္လို ့ ေပါက္ေပါက္ဆုပ္ေဖာက္စားလုိက္ရတယ္။ ကဲ ေရာ့ စကၠဴအိတ္ဘဲ က်န္တယ္။ တာ့တာ....

A popular Burmese dish that particularly appeals to Westerners, this is a mild curry with lots of gravy. It is ladled over a bowl of egg noodles and served with a number of accompaniments with contrasting flavours

Serves. 6 8

1.5 kg (3 lb) chicken or chicken pieces
5 cloves garlic, chopped
3 medium onions, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons peanut oil
1 tablespoon sesame oil
1 2 teaspoons chilli powder
2 teaspoons salt
2 cups thin coconut milk
2 cups thick coconut milk
2 tablespoons chick pea flour (besan)
500g ( 1 lb) thin egg noodles or cellophane noodles

Cut chicken into serving pieces. Put garlic, onion, ginger into blender container, cover and blend until smooth, adding 1 tablespoon of peanut oil if necessary. Heat remaining oil and fry blended ingredients for 5 minutes. Add chicken and continue to fry, stirring constantly. Add chili powder, salt and thin coconut milk. Simmer until chicken is tender, adding a little hot water if mixture becomes too dry. Add thick coconut milk, return to heat and bring slowly to the boil, stirring constantly to prevent mixture from curdling. Mix chick pea flour with a little cold water to a smooth cream, add to curry and cook for a further 5 minutes uncovered (there should be a lot of gravy). Just before serving, cook noodles in a large saucepan of boiling salted water until just tender, about 6 minutes. Pour cold water into pan to stop noodles cooking, then drain in colander. Serve noodles in a large bowl and the curry in a separate bowl. Each person takes a serving of noodles, ladles on a generous amount of the curry and sprinkles various accompaniments over the top.

မုန္လာခ်ဥ္ရည္ (မုန္လာျဖဴ)

* 3 Tablespoons Olive Oil
* 1 Medium Onion -- Chopped
* 1/2 Teaspoon Turmeric
* 1 Teaspoon Paprika
* 1/2 Cup Shrimp Powder
* 2 Large Tomatoes -- Chopped
* 1 Pound Daikon -- Chopped
* 3/4 Cup Tamarind Juice
* 2 Tablespoons Fish Sauce
* 1/4 Teaspoon Sugar
* 1/4 Teaspoon Salt
* 1 Bunch Cilantro -- Chopped
* 6 Cups Chicken Broth

Directions: Saute onion in oil for 5 minutes. Add tumeric, paprika, shrimp powder, and tomatoes. Saute for 5 minutes. Add daikon, tamarind juice, fish sauce, sugar, salt, cilantro and broth. Bring to a boil, cover and simmer for 40 minutes. Serve.

Sourgreens such as tenderyoung tamarind weaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks) If rhubarb stalks are used cut them into short lengths and boil then strain and use the Liquid combined with spinach or other green leaves.

Serves. 4 6

2 teaspoons sesame oil or corn oil
1 onion, finely sliced lengthways
2 cloves garlic, crushed
¼ teaspoon ground turmeric
2 or 3 green tomatoes, chopped
1 cup torn spinach or other greens
4-6 cups fish stock or boiling water
salt to taste

Heat oil in a saucepan and when very hot fry the onion, garlic and turmeric, stirring for 30 seconds. Add the tomatoes and spinach, stir well, then add the stock or water and bring to the boil. Simmer vegetables are tender. Taste and add salt as necessary. Serve with rice.

မုန္ ့လက္ေဆာင္း
A cooling drink of saga coconut milk and calm sugar which can be served as a dessert.

l cup sago
4 cups water
¾ cup chopped palm
ice cubes
4 cups coconut milk

Wash and soak sago for approximately l hour, drain and put m 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.

5 tablespoons dried split-pea lentils
1 large onions
1 heaping teaspoon tamarind paste
6 cups stock
3 teaspoons oil
6 large or 18 tiny dried chillies
1 1/2 teaspoons curry powder

1. Wash lentils and boil them with just enough water till well mashed.
2. Slice onion finely. Soak tamaring and dissolve. Boil stock.

3. Heat oil. Fry 2/3 of onion golden, drain. Pour off half of oil. In remaining oil fry chilies till dark, drain. Fry rest of onion till fragrant, put in curry powder, and fry over low heat.

4. Combine lentils with fried ingredients, pour all into stock, add tamarind juice and bring to boil. Add fried onions and serve with chili floating in each cup.


ျမရြက္ေ၀ said...

"ေဂ်"ေရ အမ်ားၾကီး ေက်းဇူးတင္ပါတယ္။ မွတ္သြားတယ္ရွင့္။

ဟင္!ေပါက္ေပါက္ဆုပ္ေတာ့ အိပ္အခြံဘဲ က်န္တယ္။ ေနာက္တခါ အသံၾကားရင္ လာလုစားမယ္။ :D :D

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