Myanmar Food RecipeBurmese Food Recipe
hsa*ba, myanmar cookbook: myanmar recipe
Mohinga is at the top of my shortlist when it comes to comfortfood. The pasta broth is regarded as the Burma main course and is served for breakfasts, lunches and dinners. No wonder every one of my families has its own variant and this is my family's mohinga recipe. Place the octopus in a large frying pans and put in a little bit of tapas.
Cook for 6-10 min until the seafood is done. Take the seafood out of the frying pans and when it is cold enough, peelee the peeling and the pulp. Strain the seafood broth and make a reservation for the broth. Grind onions, cloves of onions, cloves of cloves of garlic, gingers, chilli peppers and citronella.
Warm the sauerkraut in a pan and put in the bulb mixture. Boil over medium temperature for 15-20 min until the mixture is smooth and caramelized. Pour in the prawn mixture, puree with a wood scoop, then stir in the curcuma and the pepper. Let it boil for another min until the herbs smell good before the flakes are added.
Put on the cover and let it boil for 10-15 min. so that all the aromas of the bulb pastes can flow into the seafood. I' ve finished the bouillon paste. Now. When you do this in anticipation, refrigerate the mix entirely and place it in the fridge. For the preparation of the soup: Place the creamy cream (completely thawed when using deep fried ricepowder ), the reserved fresh sea bream (or 500 ml when not using fresh fish) in a large frying pann.
Fold in the shallot or the bananas and let cook for 20-30 min until they are soft. Season to taste by adding the sauces. For serving, put a fistful of pasta in a dish and scoop over the noodle.