Cook a meal like the Burmese do, with influences from India, Thailand and China
Tired of throwing an Italian dining do or a Tex-Mex party? Go eastern and dig deep into Burma’s rich and varied food heritage. Toss together vegetables and throw in a few spices from your kitchen shelf, bring out the long-grained rice and grate that milky white coconut and you have your fine dinner spread.
Mashed potatoes, grated: 1 cup
Onions finely chopped: 1/2 cup
Carrots, grated: 1/2 cup
Garlic cloves: 2-3
Mint leaves: 2 tbsp
Green chillies, finely chopped: 2-3
Plain flour: 1 cup
Baking powder: 1 tsp
Salt to taste
Oil for fryingMethod
Mix the potatoes, onions, carrots, garlic, mint leaves, green chillies, plain flour and baking powder. Add water and knead well. Make small round balls and deep fry in hot oil. Serve hot with a spicy sauce.
Boiled spaghetti: 3 cups
French beans, finely sliced: 12-14
Carrots, finely sliced: 2
Onions, finely sliced: 2
Capsicum, finely sliced: 1
Tomatoes, finely sliced: 2
Tomato ketchup: 6-8 tbsp
White vinegar: 1 tbsp
Green chillies, finely sliced: 2
Chilli flakes: 1 tsp
Melted butter: 4 tbsp
Salt to tasteFor topping
Chopped spring onions with leaves: 3-4 tbsp
Parboil French beans and carrots. Heat the butter. Add onions and capsicum. Stir fry for a few minutes.
Then add the French beans, carrots and tomatoes. Stir fry again. Then add the spaghetti, tomato ketchup, vinegar, green chillies, chilli flakes and salt. Mix well.
Cook on low flame for a few minutes. Top with chopped spring onions and serve hot.
Rice: 2 cups
Mushroom, finely chopped: 1 cup
Spring onions, finely chopped with leaves: 3-4
Garlic cloves, finely chopped: 2
Soya sauce: 2 tbsp
Oil: 1 tbsp
Salt to tasteMethod
Soak the rice for two hours and cook it. Each grain should be separate. Heat the oil. Add the spring onions, mushrooms and garlic and stir fry for a few minutes. Then add the soya sauce and salt. Cook on a low flame for a few minutes. Then add rice. Toss gently.
Serve hot with Burmese curry.
Burmese vegetable curryIngredients
Mixed boiled vegetables (carrots, green peas and potatoes): 2 cups
Chopped onions: 1/2 cup
Coconut milk: 2 cups
Oil: 1 tbsp
Cinnamon: 1 piece
Green chillies, finely chopped: 3-4
A piece of ginger, grated
Salt to taste
Heat the oil. Add cinnamon and cloves. Then add onions, chillies and ginger. Stir fry for a few minutes until cooked.
Then add coconut milk. Allow it to boil and add vegetables.
Simmer on a low flame until the mixture thickens.
Serve hot with rice.