small tomatoes, cut in wedges
1 large green chili, halved length wise
½ teaspoon salt
2 tablespoons chopped cilantro (coriander) leaves
Marinate prawns in fish sauce for at least 15 minutes. Heat oil in pan and saute onion and garlic for 5 minutes till fragrant. Stir in turmeric. Lower heat and add chili flakes, tomato, green chili and salt. Cook for 6-8 minutes stirring to a paste. Add shrimps and cilantro and cook for 3-4 minutes, stirring frequently, till shrimps are done.
Ngakhu Chet
Catfish in Tamarind Sauce
4 catfish, about 1 lb (500 g) (substitute with red snapper), gutted and heads removed
½ teaspoon salt
1 cup (250 ml) water
2 tablespoons fish sauce
2 tablespoons tamarind pulp soaked in ½ cup (125 ml) water
3 tablespoons oil
1 tablespoon sugar
2 tablespoons minced onion
1 clove garlic, ground
1 teaspoon chili flakes
½ cup chopped cilantro (coriander) leaves
Score the fish diagonally and marinate in salt for 10 minutes. Transfer fish to pan, add water and fish sauce, cover and simmer for 6-8 minutes. Squeeze soaking tamarind pulp, stir, strain and discard solids. Heat oil in separate pan and saute onion and garlic till fragrant. Stir in sugar and chili. Add fish and mix welL Add tamarind water, cover and cook for 10 minutes. Garnish with cilantro.
Ganan Hin
Burmese Crab Curry
The natural sweetness of the crab and onion is complemented by the sour tang of tamarind and the aroma of garam masala.
4 whole live crabs, about 2 lb (1 kg)
4 cups (1 liter) water for boiling crab
4 medium dried red chilies, soaked
3 tablespoons chopped onion
2 whole cloves garlic
2 tablespoons oil
¼ teaspoon turmeric powder
1 tablespoon fish sauce
2 teaspoons tamarind pulp soaked in 2 tablespoons water
1 teaspoon garam masala
1 cup (250 ml) water
Plunge live crabs into about 4 cups (1 liter) boiling water for 3 minutes and drain. Clean crab and discard spongy grey matter. Use a cleaver to chop crab into large pieces; smash the claws lightly with the side of a cleaver to allow the flavors to penetrate.
Drain chilies and transfer to a blender, add onion and garlic and blend to a paste. Heat oil in pan, saute chili paste for 4 minutes till fragrant. Stir in turmeric and fry for a further 1 minute. Add crab and fish sauce and mix thoroughly. Cover and cook over a medium heat for 5 minutes, stirring occasionally. Stir and strain the tamarind water and discard the solids. Add tamarind juice, garam masala, and water to the crab, bring to the boil and simmer for 10 minutes.
Wether Ahchin Chet
Pork and Mango Curry
The sourness of this pork curry depends on the mango used. Serve with plain rice, a vegetable dish and salad.
1 lb (500 g) pork loin, cubed
1 tablespoon fish sauce
2 tablespoons oil
3 tablespoons minced onion
2 cloves garlic, minced
1 teaspoon ground ginger
3 medium dried red chilies, soaked and ground
1 ½ tablespoons peeled and shredded young (unripe) mango
1 teaspoon salt
1¼ cups (300 ml) water
Marinate pork in fish sauce for at least 10 minutes. Heat oil in pan and saute onion and garlic 5 minutes till fragrant. Add ginger and chili and continue to fry for 2 minutes. Stir in pork, mango and salt and mix well. Cover and cook over low heat for 20 minutes, stirring occasionally. Add water and simmer over low heat for 20-25 minutes.
Kyethar Ngapichet
Chicken Curry with Tomato
1 chicken, cut into 8 pieces
3 medium dried red chillies, soaked and ground
3 tablespoons finely sliced onion
1 small tomato, seeded and chopped
1 tablespoon finely sliced large green chili
¼ cup (60 ml) peanut oil
1 teaspoon shrimp paste
250 ml (1 cup) water
¼ cup (60 ml) chopped saw-leaf, herb, substitute with cilantro (coriander) leaves
Marinade
1 tablespoon fish sauce
1 teaspoon salt
¼ teaspoon turmeric powder
1 teaspoon ground ginger
3 cloves garlic, minced
Mix the marinade, combine with the chicken and set aside. Heat oil and saute chili paste and onions for 5 minutes till fragrant. Stir in shrimp paste. Add tomato, green chili, and chicken, cover and cook for 5 minutes. Stir occasionally to prevent chicken from sticking. Add water, cover and cook over moderately low heat for 30 minutes till chicken is done. Garnish with saw-leaf herb or cilantro.
Ye Mon
Transparent Savory Rice Pancakes
These deliciously light crepes can be filled with a variety of different ingredients.
2 cups (300 g) rice flour
2½ cups (625 ml) cold water
1 teaspoon salt
¼
