Traditional Burmese RecipesBurmese Traditional Recipes
Burmese Traditional Recipes
Traditional Burmese snacks made mainly from glutinous rices, grated coconuts, grated seeds, sautéed groundnuts, peanut seedoils, and almonds. It is a festive meal that will be offered during the Thanksgiving Celebration. Thanksgiving takes place on and around the eleventh of the Burmese calender.
Three men are historically part of the blend of Htaman. Finally, add the grated flaked coconuts, sautéed seeds, grilled groundnuts, crushed walnut seed and grilled gingerbread to the casseroles. First a part of it is sent to the Buddha and the remainder to neighbouring fellows and families as a present for Thanksgiving.
How to find us:For the Burmese Thanksgiving Day, the village inhabitants use a large amount of food for everyone. As I only have about 15 persons, I don't need as much of the food as for the party. Then I put edible oils in a saucepan and fry deep-fry coconuts, lemon and herbs.
Then I put the paddy in a dish and added the grains of syseed, as well as dried chopped up coconuts and lemon, while adding a little to it. Afterwards, I gently blended the groundnuts with the remaining components.
Suey Khow (noodles in a coconut-curry-sauce)
A Burmese (Burmese) pasta with a finely seasoned coir milksauce, Khow Suey is accompanied by a range of different spices that bring this meal to the next stage and give it a touch of astonishing flavours. Can' t say exactly what it is about this meal that I like so much, whether it's the tender but smooth coir nut milksauce, the taste of the lemon you end up adding, or the mixture of garnish you put on it....the crunchy cloves and onions with the crispness of coriander and onions...not to speak the warmth of biting into a chopped chilli......yum.
She used to use pasta instead of traditional eggs and it worked so well that I just stayed with it. So, while this may not be a traditional variation of the plate (I also don't use any flour/lentil for thickening), it's my mom's recipe...the one I like. Burmese pasta with a delicate spicy coir milksauce and a range of different spices that take this meal to the next stage and give it a touch of astonishing flavours.
- First cut the breast into small chunks and place in a dish - 1 tbsp newly ground garden mushrooms and half of the fresh ground seaweed. Combine well so that all chickens are placed in the casserole.
Leave the chickens in the refrigerator and marinate while you finish everything else. Cook the egg until it is firm, coarsely mince the coriander and cut the onions and chilli pepper diagonally into slab. - Cut the shallot and cloves into fine pieces (I used a mandoline slicer). Sauté the sliced cloves of apple until they turn a little bit auburn.
- Cut the onions into slices and sauté in the same olive fat as the onions until they turn auburn. Take out the roasted onions with a skimmer and let them drip off as well. - Put the same olive in a large pan (now seasoned with the onions and garlic).
We' re gonna use it to tan the hen and make the gravy. - In the meantime, cook your pasta according to the directions on the package. You can use traditional Eggs, but I have only ever favoured Pasta for this meal, although it is not traditional. - Marinate the chickens and sauté them with the seasonings until they turn either lightly or slightly tanned.... - Lower the temperature to low to moderate and fill in the 2 doses of coir milks (I used a normal and a can of coir milk) and flavour with sal.
- Once the dressing is boiled for about 10 min. and the hen is well done, turn off the oven. Pour the pasta into the gravy and blend or separate the gravy...... but before pressing the juices of half a lemon into the gravy to get a hint of palatability.
It' s gonna lift the whole bowl, I swear! - Serving the pasta with the whole range of spices/toppings/sets, so that everyone can design the meal to their own liking.