This is a Burmese recipe from my friend’s sister Ma Thicht, who is an incredible home cook. Basic soup ingredients: 1 medium bottle gourd (or two chayote squash), peeled and cut into 1/2” bite-sized slices; bamboo shoot tips, sliced into 1/4” lengthwise slices (see Note 1 below); 2 tsp (or up to 1 Tbsp) shrimp…… Continue reading Burmese sour soup with chayote and catfish (chin-yay hin, version 2)
Tag: burmese
Burmese bottleneck gourd clear soup (boothee hinga)
We made this recipe from Hsaba Burmese cookbook, except we tripled the proportions and used US measurements. Combine the following in a medium Dutch oven: 3 garlic cloves, peeled and sliced; 1 bottle gourd (medium-small) - peeled, seeds removed, and sliced into 1/2" thick bite sized pieces; 1 Tbsp dried shrimp; 6 cups water; 3… Continue reading Burmese bottleneck gourd clear soup (boothee hinga)
Burmese chicken with bottle gourd (kyet tha boothee hin)
In a blender (we use a handheld chopper), roughly chop 1 large onion, 4 garlic cloves, 1 tsp (about ½ inch penny slice) fresh ginger, and 8 Thai chili peppers (or 3 medium Korean hot peppers), and set aside. Marinate 2 lbs of chicken (here, skinned chicken thighs cut into large chunks) in 2 Tbsp… Continue reading Burmese chicken with bottle gourd (kyet tha boothee hin)
Burmese mixed chicken and noodle (nangyi thoke)
This multi-step recipe is courtesy of my friend Andrea, and it will involve many pots and pans. You will be making the chicken sauce and chicken broth, and boiling noodles. You also will need the following garnishes to serve with the finished dish per person: 2 tsp to 1 Tbsp toasted chickpea flour (besan), a… Continue reading Burmese mixed chicken and noodle (nangyi thoke)
Burmese cabbage and lime salad
I learned this recipe from my Burmese-American friend, Waimar. Cut a small, tight head of red or white cabbage in half vertically, then cut one half into two quarters (you can set aside the remaining half head for later use). Remove the core from each wedge, then cut into thin (¼ inch) slices lengthwise along… Continue reading Burmese cabbage and lime salad
Burmese glass noodle soup with chicken (kyazan chet)
This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes);… Continue reading Burmese glass noodle soup with chicken (kyazan chet)
Burmese lima bean soup with tender greens
Heat 1 tsp neutral oil in a Dutch oven, then sauté 1 ½ cups minced shallots and ¼ tsp turmeric. Add 1 cup frozen lima beans and 4 cups hot water, then bring to a boil. Reduce to a simmer and cook until beans are tender. Using an immersion blender, purée the beans until relatively… Continue reading Burmese lima bean soup with tender greens
Burmese okra-shallot stir-fry
Okra and shallots stirfried with fresh hot pepper and fish sauce. Heat a large wok, add 3 Tbsp peanut oil, and add 1/8 tsp turmeric. Stir for a minute, then add 1 cup shallots (cut into ¼ inch crosswise slices) and sauté until translucent and starting to brown. Add 1 Tbsp microplaned ginger and sauté.… Continue reading Burmese okra-shallot stir-fry
Burmese traveler’s eggplant curry
A delicious stew infused with dried shrimp powder. Heat a Dutch oven, add 3 Tbsp peanut oil, add 1/8 tsp turmeric and stir, and then sauté ½ cup minced shallots until softened (about 4 mins). Add ½ cup minced tomato and 1 tsp microplaned ginger and sauté for a few mins. Add 1 lb Asian… Continue reading Burmese traveler’s eggplant curry
Burmese roselle leaves sautéed with dried shrimp and bamboo shoots (chin-paund kyaw)
Heat a large wok, then add ¼ cup vegetable oil. Sauté one small thinly sliced onion and 3 cloves sliced garlic until fragrant, then add ½ tsp sweet paprika and ¼ tsp turmeric. Stir, then add 3 ounces shrimp (here, dried medium size shell-on shrimp). Fold in 7 oz washed and drained roselle leaves (here,… Continue reading Burmese roselle leaves sautéed with dried shrimp and bamboo shoots (chin-paund kyaw)
Cooking Adventures 