This is one of my favorite Burmese desserts, a firm gelatin made of only a few ingredients. My dear friend Juju shared this recipe. Using a medium sauce pan, combine 1 ½ Mugs (see Note 1 below) white sugar, 1 package (0.88 oz) Telephone brand agar powder, 1 tsp (or slightly less) salt, and 5… Continue reading Burmese coconut milk agar (kyaw kya)
Tag: burmese
Burmese coconut chicken soup (o-no kauswe)
Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to… Continue reading Burmese coconut chicken soup (o-no kauswe)
Burmese sour soup (chin-yay hin)
I learned this homestyle Burmese recipe from Waimar's family. Saute 1 chopped medium onion, 4 minced garlic cloves, ¾ tsp microplaned ginger, 1 chopped tomato, 5 oz white albacore tuna (drained from a can), ½ tsp turmeric, and 2 tsp paprika in a pot with a little oil. When wilted, add about 6 cups water, bring to… Continue reading Burmese sour soup (chin-yay hin)
Burmese pork with bamboo shoots curry (wet-tha hmyit hin)
This recipe is from Flavors of Burma by Susan Chan.
Burmese banana and coconut milk custard (naypyew sa-nwin makin)
Preheat oven to 350. Blend 4 Tbsp unsalted butter (room temp) and ¾ cup sugar until creamy, then mix in 2 eggs. Fold in 6-7 mashed ripe bananas (here, a combo of Cavendish and apple bananas) and 1 can coconut milk (13.5 oz). Mix in ½ cup flour to bind. Pour mixture into a buttered… Continue reading Burmese banana and coconut milk custard (naypyew sa-nwin makin)
Burmese fish curry
Marinate 1 lb catfish, cod, or tilapia fillets (6 pieces per fillet) in 2 tsp microplaned ginger, 4 cloves garlic (minced), 1 Tbsp fish sauce, 1 tsp turmeric, and 1 tsp paprika for at least 15 minutes. Heat a large nonstick, deep pan with 1 Tbsp neutral oil, then gently brown the marinated catfish on… Continue reading Burmese fish curry
Burmese jackfruit curry
Saute 1 diced onion, 2-3 cloves minced garlic, and 1 tsp microplaned ginger in a little oil (1-2 tsp). When fragrant, add 1 chopped medium tomato, 1 can (5 oz) chunk tuna (drained), 1 tsp paprika, and ½ tsp turmeric. Saute until tomato has wilted, then add 1 can unripe jackfruit (drained and rinsed) and… Continue reading Burmese jackfruit curry
Burmese yellow pea and prawn soup
Soak 1 ½ cups dried yellow peas for a few hours, then wash and drain. In a stock pot, sauté 1 finely minced onion in a little oil. When translucent, add 10 peeled, cleaned prawns (I used jumbo shrimp) and saute until slightly pink. Add yellow peas, ½ inch microplaned ginger (about 1 Tbsp), 5… Continue reading Burmese yellow pea and prawn soup
Burmese golden chicken noodles (nang-pyar thoke)
This recipe is from my friend Juju, who made it a few weeks ago. Here, I modified slightly based on ingredients I had on hand, and my penchant for marinating meats before cooking them. Marinate 1 lb boneless chicken thighs (cut into bite-sized pieces) in 1 ½ Tbsp paprika, 1 ½ tsp cayenne, ¾ tsp… Continue reading Burmese golden chicken noodles (nang-pyar thoke)
Burmese steamed cassava chunks
I learned this simple but elegant Burmese snack from my friend Waimar and her mother. Here are general guidelines: peel cassava and cut into finger-like chunks, removing hard pith in center. Place cassava pieces in a microwave proof bowl with a lid, then add about ¼ cup water. Microwave on high until cassava is fully… Continue reading Burmese steamed cassava chunks
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