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Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts

Bottle Gourd and Glass noodles soup

00:00 | Labels: , ,


Ingredients

-          1 bottle gourd
-          1 pack (100 g) glass noodle
-          100 g dried bean curd
-          2 cups of fresh or dried black wood ear mushroom (optional)
(also called "tree ear" or "black fungus")
-          An thin omelette
-          1 cup of baby prawns
-          1 teaspoon of shrimp paste
-          A cup of coriander leaves
-          Salt and chicken stock
How to do?
  1. Peel and Cut the bottle gourd into serving size of pieces
  2. Soak bean curd and glass noodles
  3. Clean baby prawns and remove its shells
  4. Pound baby prawns into coarse paste and set aside
  5. Pour water as you desired into a medium pot
  6. Add baby prawns paste and shrimp paste
  7. Cook it over medium heat and bring a boil
  8. Add salt and chicken stock to taste
  9. Add bottle gourd pieces and soaked dried bean curd and mushrooms
  10. When bottle gourd pieces are cooked well, add glass noodles
  11.  Chop omelette into a small pieces
  12.  Sprinkle chopped omelette and coriander leaves over the soup


Please try it. It is so yummy.

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Posted by Arriyan

Green Eggplant with Small Potatoes (Kha Ran Thee nat Ar Lu Chay)

22:52 | Labels: ,


Ingredients

-         10 small green eggplants
-         50 kg small potatoes
-         10 green chillies (sliced)
-         1 tablespoon shrimp paste
-         Salt and chicken stock to taste
-         A cup of coriander leaves
How to do?

  1. Cut each eggplant into four parts.
  2. Cut small potatoes in half
  3. After they are washed, put them into a saucepan.
  4. Add chillies and shrimp paste
  5. Pour 2 cup of water
  6. Cook over a medium heat.
  7. When it starts to boil, add salt and chicken stock.
  8. After most of water has been absorbed, sprinkle coriander leaves.
 

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Posted by Arriyan

Shrimp and cucumber soup

20:47 | Labels: , , ,

 
Ingredients
 
  1. ½ kg medium shrimp
  2. 2 cucumbers
  3. 3 and ½ tablespoons red chilli paste
  4. 1 teaspoon of shrimp paste
  5. ¼ tablespoon of turmeric powder
  6. A cup of fresh basil leaves
  7. Salt and chicken stock
 
How to do?
      
1.    Devein and wash shrimps
2.    Peel cucumber and cut into serving-size pieces
3.    Place shrimps and cucumber slices in to a medium pot.
4.    Add Chilli paste and shrimp paste.
5.    And , add turmeric powder
6.    Add water as you desired
7.    Cook it over medium heat.
8.    When it gets boiled, add salt and chicken stock to taste.
9.    Add basil leaves.

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Posted by Arriyan

Banana Stem

21:40 | Labels: ,

Ingredient

  1. 1 banana stem
  2. 5 to 6 green chillies (Sliced)
  3. 1 teaspoon shrimp paste
  4. 1 tablespoon peanut oil
  5. 2 tablespoon of dried shrimp powder
  6. salt and chicken stock to taste
How to do?
  1. Clean the stem and remove outer layer.
  2. Clean the fiber of the stem and Chop into serving pieces.
  3. Put the stem pieces into a pot.
  4. Add sliced green chillies, dried shrimp powder and shrimp paste
  5. Add peanut oil and Pour water to cover all stem pieces.
  6. Cook it over medium heat.
  7. Bring to a boil
  8. Add salt and chicken stock.
  9. Wait until most of water has been absorbed.

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Posted by Arriyan

Small Potatoes with shrimp paste (Ar Lu Chay)

21:04 | Labels: ,

Ingredients


  1. ½ kg small potatoes
  2. 8 green chillies (sliced)
  3. 1 tablespoon shrimp paste
  4. A lump of tamarind (soak in water)
  5. Salt and chicken stock to taste
How to do?
1.    Cut small potatoes in half
2.    After they are washed, put them into a saucepan.
3.    Add chillies and shrimp paste
4.    Pour 2 cup of water
5.    Cook over a medium heat.
6.    When it starts to boil, add salt and chicken stock.
7.    When potatoes are cooked well, add the tamarind juice by squeezing the soaked tamarind.
8.    Try the taste.
9.    Wait till most of water has been absorbed


FYI ***
Most of rakhine people use Red Small Potatoes for this recipe.

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Posted by Arriyan

Green chilies with fish (Nga Route Thee Cha)

20:20 | Labels: ,

Ingredients

-          9 to 10 long green hatch chilies
-          10 small green chilies
-          50 g Fish (yellow pike-conger fish or Ray fish)
-          1 and ½  tablespoon shrimp paste
-          A lump of tamarind (soak in water)
-          Salt and chicken to taste

How to do?
-          Boil all chilies until softened.
-          Drain water and pound the boiled chillies to a coarse paste
-          Boil fish until it is cooked.
-          Debone the fish
-          Put chilies paste and fish into a saucepan.
-          Add shrimp paste, salt and chicken stock.
-          Pour 2 cups of water
-          Cook it over a medium heat
-          When it starts to boil, add the tamarind juice by squeezing.
-          Try to taste.
 
Is it spicy? J

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Posted by Arriyan

Bamboo Shoots (Wa Toke)

22:43 | Labels: ,

Ingredients

  1. 5 to 6 pieces of fresh bamboo shoots
  2. 8 Green Chillies (Sliced)
  3. ½ teaspoon turmeric powder
  4. 1 teaspoon of peanut oil
  5. ½ tablespoon of shrimp paste
  6. A cup of fresh basil leaves
  7. salt and chicken stock

How to do?

  1. Cut and Slice the bamboo shoots.
  2. Put them into a saucepan after washing.
  3. Add sliced green chillies, turmeric powder, oil, shrimp paste, salt and chicken stock.
  4. Pour half glass of water.
  5. Place the saucepan over the medium heat and bring to a boil.
  6. Add basil leaves and adjust taste.
  7. Leave it until all of water evaporates.
 
K. How Is it? Like to try?

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Posted by Arriyan

Kangkong with shrimp paste (Koung Zwat)

23:57 | Labels: ,


Ingredients

  1. A bunch of Kangkong.
  2. Sliced dry red chillies (3 or 4 chillies)
  3. 1/5 teaspoon shrimp paste
  4. salt and chicken stock to taste

How to do?
 
  1. Prepare the Kangkong  by pinching out the leaves and stem.
  2. Pour a half-cup of water into saucepan.
  3. Add shrimp paste and bring it to a boil.
  4. Add dry chillies, salt and chicken stock.
  5. After the water comes to a full boil, add Kangkong leaves.
  6. Do not the cover the pot with a lid.
  7. When the leaves are softened, it is ready to serve.

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Posted by Arriyan
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