Burmese Twelve Varieties Soup Recipe

Ingredients :
125 g (4 oz) 2 tablespoons 2 2 cloves 6 slices 1 tablespoon 1 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1 sprig 2 2	Chicken, duck or pork meat Oil Onions, sliced Garlic, sliced Boiled pork liver Soy sauce Small choko Bean sprouts Shredded cabbage Shredded cauliflower Sliced green beans Dried mushrooms, soaked Dried wood fungus, soaked Tender celery leaves Spring onions Eggs Salt to taste Pepper to taste
Method : Slice poultry or pork meat thinly. Heat oil in wok and fry onions and garlic. Add sliced meat and pork liver. Stir well. Add soy sauce. Cover and cook gently for 5 minutes. Add all the vegetables and again cook briefly with lid on. When vegetables are slightly wilted, transfer contents into a large saucepan. Add 4 cups water and bring to boil rapidly. Just before serving, add unbeaten eggs to the rapidly boiling soup and stir. Add salt and pepper to taste just before serving.

Burmese Soup with Cellophane Noodles Recipe

Ingredients :
10 cm bunch 5 cups 1 2 cloves 6 1 tablespoon 125 g (4oz) 1	Cellophane noodles Chicken or pork bone stock Onion, finely sliced Garlic, finely sliced Button mushrooms, sliced Light soy sauce Fresh shrimps or prawns Zucchini, finely sliced in discs Salt and pepper to taste
Method : Soak the noodles in hot water and when softened, cut into short lengths. Bring stock to the boil. Add onion and garlic. Add the drained noodles and cook until they are swollen and soft. Add the mushrooms, soy sauce, shrimps and zucchini. Cook just until shrimps are done. Taste and add slat and pepper as required. Serve immediately and while hot.

Burmese Shrimp Fried in Batter Recipe

Ingredients :
500 g 1/2 cup 1/2 cup 1 teaspoon 1 clove 1/2 teaspoon 1/4 teaspoon 1/2 cup	Small shrimp Chick pea flour Self-raising flour Salt Garlic, crushed Finely grated fresh ginger Ground turmeric Water Oil for deep frying
Method : Take head off the shrimps. There is no need to shell or de-vein them as they are as small as they should be. Mix remaining ingredients together to form a dipping batter. Stir in the shrimps, then put small spoonfuls into the hot oil and fry until golden brown and crisp. Fry only a few spoonfuls at a time and prevent them from sticking to each other by spooning oil over them as each one is added to the oil. Drain on absorbent paper and serve warm.

Burmese Fried Shrimp Recipe

Ingredients :
16 1 teaspoon 1 teaspoon 1 teaspoon 2 tablespoons 2 tablespoons	Large shrimps, peeled (prawns) Salt Ground turmeric Chili powder Sesame oil Peanut oil Thin bamboo skewers
Method : Dust the shrimps with mixed salt, turmeric and chili powder. Bend shrimps into a half circle and thread on skewer through top and tail to keep this shape. Put four shrimps on each skewer. Shallow fry skewered shrimps until golden. Serve immediately.

Burmese Choko Soup Recipe

Ingredients :
2 1 tablespoon 1 2 cloves 1 tablespoon 1/2 teaspoon 1/4 teaspoon 4-6 cups	Chokos Oil Large onion, sliced lengthways Garlic, sliced lengthways Dried shrimps Dried shrimp paste Ground turmeric Water
Method : Peel the chokos, halve them lengthways and cut into thin slices. Heat oil in a saucepan and add onion, garlic, chokos, dried shrimps, shrimp paste and turmeric. Toss together over medium heat for a few minutes. Then cover and cook over low heat for about 10 minutes. Add water and allow to simmer for about another 10 minutes. Add salt if necessary. Serve hot with rice and curries.

Burmese Chicken Curry Recipe

Ingredients :
1 kg 2 5 cloves 5 cm 2 tablespoons 1/2 teaspoon 1 teaspoon 2 cups 1 teaspoon 200 g	Chicken thigh Large onions, roughly chopped Garlic, roughly chopped Fresh ginger, roughly chopped Cooking oil Shrimp paste (belacan) Salt Coconut milk Chili powder 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.

Burmese Chicken Recipe

Ingredients :
1.5kg 2 tablespoons 2 3 2 teaspoons 1/4 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1 2 stems 6 cloves 1 tablespoon 1 cup	Whole chicken or chicken pieces Ghee or cooking oil Medium onions, chopped Bay leaves Ground turmeric Chili powder Ground cardamom Ground cumin Ground coriander Ginger Cinnamon stick Lemon grass (white part only), chopped Garlic, crushed Grated fresh ginger Chicken stock
Method : If using a whole chicken, cut it into pieces. Heat the ghee or oil in a large pan, add the onion and cook, stirring until the onion is soft. Add the bay leaves, turmeric, chili powder, cardamom, cumin, coriander, ginger, cinnamon stick, lemon grass, garlic and fresh ginger. Cook stirring for 1 minute or until fragrant. Add the chicken pieces and stir to coat with the mixture. Stir in the stock and simmer, covered for 45 minutes to 1 hour or until the chicken is tender.

Beef, Potato and Okra Curry Recipe

Ingredients :
800g 2 medium 200g 1 cup 4 cloves 3 teaspoons 1 teaspoon 1/2 teaspoon 1/2 teaspoon 4 tablespoons 1 tablespoon 1 teaspoon 1 1/2 cups 2 tablespoons 1	Skirt steak Potatoes Okra Onion, roughly chopped Garlic, crushed Fresh ginger, finely chopped Ground turmeric Paprika Chili powder Cooking oil Sesame oil Ground cumin Water or beef stock Garlic chives, finely chopped Lemon, cut into wedges
Method : Cut the beef into 3 cm cubes. Peel and cube the potatoes. Trim the okra; if large, halve it lengthways, otherwise leave whole. Place the onion, garlic, ginger, turmeric, paprika and chili in a food processor and process until a thick paste is formed. Heat the oils in a large heavy-based pan. Add the onion mixture and cook over a low heat for about 20 minutes, adding a little water if the mixture starts to stick or burn. When the paste is cooked it should be a golden brown color with oil forming around the edges. Add the beef and cook, stirring for 5 minutes, until browned. Add the cumin and combine well. Pour in the water or stock and simmer, covered, for about 2 hours or until the meat is tender. Add the potato and okra in the last 3/4 hour of cooking; remove the lid for the final 10 minutes until the sauce reduces and thickens. Season with salt to taste, sprinkle over the garlic chives, and serve with lemon wedges and rice.

Beef and Pumpkin Curry Recipe

Ingredients :
750 g 500 g 2 5 2 teaspoons 1 teaspoon 1 teaspoon 8 tablespoons 1 cup 1 1/2 teaspoons	Beef Pumpkin Large onions Large garlic cloves Chopped fresh ginger Ground turmeric Chili powder Light sesame oil Water Salt or to taste
Method : Cut beef into large squares. Peel and cut pumpkin into 5 cm squares. Place the onion, garlic, ginger, turmeric and chili powder into a food processor and process until a paste is formed. Heat the oil in a deep-sided frying pan, carefully add the spicy paste (at this stage it will splutter), stir it into the oil, lower the heat and cook gently for about 10 minutes. If the mixture starts to burn, add a little water. When the paste is cooked it should be a golden brown color and have oil around the edges. When cooked and sizzling, add meat and fry slowly, stirring for a few minutes. Add water and cook slowly with cover on pan until meat is nearly done. Add salt and pumpkin and continue cooking until meat is tender and pumpkin is soft. Note : Pumpkin can be replaced with the following vegetables : Tomatoes, green beans, potatoes, eggplant, peas, split peas, okra, cauliflower, kohlrabi, butter beans, broad beans or white radish.

Beef and Potato Curry Recipe

Ingredients :
750 g 375 g 2 5 2 teaspoons 1 teaspoon 1 teaspoon 8 tablespoons 1/2 teaspoon 1/2 teaspoon 1 1/2 teaspoons 2 cups	Beef Potatoes Large onions Large cloves garlic Chopped fresh ginger Ground turmeric Chili powder Light sesame oil Ground cumin Ground coriander Salt or to taste Water
Method : Cut beef into large squares. Peel and cut potatoes into quarters. Place the onion, garlic, ginger, turmeric and chili powder into a food processor and process until a paste is formed. Heat the oil in a deep-sided frying pan, carefully add the spicy paste (at this stage it will splutter), stir it into the oil, lower the heat and cook gently for about 10 minutes. If the mixture starts to burn, add a little water. When the paste is cooked it should be a golden brown color and have oil around the edges. When well cooked and sizzling, add cumin and coriander. Then add meat and fry, stirring for a few minutes. Add salt, about 2 cups water, potatoes and simmer slowly until meat is tender and potatoes are cooked.

Bean Sprouts Fried in Batter Recipe

(Pe Thee Pin Pauk Ngabaung Kyaw)
Ingredients :
250 g 1/2 cup 1/2 cup 1 teaspoon 1 clove 1/2 teaspoon 1/4 teaspoon 1/2 cup	Fresh bean sprouts Chick pea flour Self-raising flour Salt Garlic, crushed Finely grated fresh ginger Ground turmeric Water Oil for deep frying
Method : Wash the bean sprouts. Drain well and pinch off the roots. Make batter by adding all the other ingredients. Add in bean sprouts. Heat oil and when very hot fry spoonfuls of mixture until golden brown and crisp. Drain on absorbent paper. Serve hot.