Gastronomia

CUCINA DEL MYANMAR

La cucina locale si basa sul riso, elemento che caratterizza tutti i piatti serviti a tavola, speziati e dal gusto piccante.

Pesce, carni bianche, quali il pollo, vengono servite sia alla griglia che fritti.

Anche il mare offre i suoi prodotti per la tavola, quali un tipo di verdura che cucinato in padella o bollito, a seconda dei casi, rappresenta un contorno delicato e nutriente.

LAMB WITH YOGURT

Yield: 12 servings

Ingredients

• 10 lb Leg of lamb
• 2 1/2 c Plain yogurt
• 1 tb Salt
• 1 tb Tumeric
• 2 tb Paprika
• 1/4 c Cumin
• 1/2 ts Cloves
• 1/2 ts Nutmeg
• 5 tb Veg oil

Directions

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.

MOHINGA

Serves 4-8

Ingredients

• 3 tbsp cooking oil
• 1 Onion, grated
• 4 Garlic Cloves, crushed
• 2.5cm/1-inch freshly grated Root Ginger
• 1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
• 1 teasp Chilli Powder
• 1 teasp Turmeric
• 1.5L/50fl.oz. Water
• 90ml/3fl.oz. Fish Sauce (or more to taste)
• 2 Small Onions, quartered
• 4 tbsp Rice Flour mixed with a little cold water
• 450g/1lb Catfish or any firm fish
• 450g/1lb Fine Rice Noodles

Garnishes

• 2 Hard Boiled Eggs, quartered
• Shredded Spring Onions
• Shredded Green Beans (raw or cooked)
• Slices of Fried Gourd or Squash
• Fresh Coriander Leaves

Directions

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.