Yield: 12 servings
Bone the lamb and cut into 1" cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side.
Serves 4-8
Garnishes
1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.
2. Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes.
3. Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10 minutes.
4. Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.
5. To serve – place a portion of noodles in individual soup bowls and top with the soup. Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.
Myanmar food has its own special identity. Although it draws on its’ neighbors, it is neither as hot as Thai, as spicy as Indian nor does it resemble Chinese cooking much except in the stir-fry vegetables. Nowadays various kinds of Myanmar food and snacks are available in the street stalls, market stalls and local restaurants. Also most of hotels in different destinations offer Myanmar set menus, which allows visitors to try the taste of the Myanmar cuisine.
Myanmar dining tables are round and low-footed. Family members sit on the mat around the table to have meals. Unlike the Western kitchen, food is not served in courses. Dishes with different items are spread out on the table for people to take themselves form onto their plates. Food is eaten with the fingers of the right hand. Homes in cities and towns have dining tables and chairs, some people eat with fork and spoon.
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