Food of the world. Burma & Cambodia PDF
Preview Food of the world. Burma & Cambodia
First Edition, 2009 ISBN 978 93 80075 24 2 © All rights reserved. Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email: [email protected] Table of Contents The best food recipes from Burma & Cambodia. Burma Meat Dishes 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. Burmese Chicken Curry If one were to cross indian and Chinese food, and the result were successful, it would taste like this Burmese dish, a curry with many dimensions of flavor, served on top of egg noodles! This is an involved dish to make, but is a meal in itself. Serves 8 to 10. Ingredients • 1/2 cup vegetable oil • 1/2 teaspoon turmeric • 3 large onions, chopped finely • 4 cloves garlic, minced • 2 tablespoon ginger finely minced • 1 teaspoon cayenne pepper • 2 teaspoon ground cumin • 1 teaspoon ground coriander • 3 teaspoon garam masala • 4 whole chicken breasts and 3 whole chicken legs • 1 cinnamon stick • 1 bayleaf • 8 cups chicken broth • 2/3 cup chick pea flour or dried yellow split peas • 2 cups coconut milk • 1 tablespoon fish sauce • salt to taste • 2 lbs fresh Chinese egg noodles Condiments • Peel and slice 12 garlic cloves crosswise. Fry them in 4 tablespoon oil until they are golden. Remove and cool. • 3 hard cooked eggs quartered • 2 red onions slivered lengthwise • 3 green onions thinly sliced • 2 limes or lemons cut into wedges • 1 bunch fresh coriander sprigs, trimmed. • 2 tablespoon crushed dried Asian Chili peppers sauted in 1 tablespoon vegetable oil Directions Heat the vegetable oil in an 8 to 12 quart pan or Dutch oven. Stir in the turmeric and cook it for one minute. Add the onions and cook on medium heat stirring occasionally, until the onions are limp but not browned, about 20 minutes. Add the garlic, ginger, cayenne, cumin, coriander and garam masala. Cook and stir the mixture about 1 minute. Add the chicken pieces and stir to coat them with the onions and spices. Add the cinnamon, bay leaf, and chicken broth, and simmer for 25 minutes. Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour in a blender or mortar and mix 3/4 cup of the resulting flour with 1 1/3 cups water. Stir the mixture into the soup. Add the coconut milk, cover and simmer for an additional 30 minutes. Thaw egg noodles if frozen. Put noodles in a large pot of boiling water and boil for 6-7 minutes. Drain noodles and stir in a couple of teaspoon of vegetable oil to keep them from sticking together and set aside. Remove the pan from the heat and carefully lift out the chicken pieces. Remove the meat from the bones and return it to the sauce. Add fish sauce and salt to taste. Serve the noodles of a platter and the curry and condiments separately. Diners first serve themselves to noodles, then the curry, then to the condiments they like. Nga Baung Doke Fish in Banana Leaves Serves 4 Ingredients • 750 g ( 1½ lb) fillets of firm fish • 1 teaspoon salt • teaspoon ground black pepper • ½ teaspoon ground turmeric • 2 medium onions • 4 cloves garlic • I teaspoon finely grated fresh ginger • ¼ teaspoon chilli powder, optional • 1 tablespoon thick coconut milk • 1 tablespoon ground rice • 2 teaspoons sesame oil • 8 leaves of Chinese mustard cabbage • large pieces of banana leaf or aluminium foil • few springs fresh coriander leaves Directions Cut fish into 8 pieces of equal size wash and dry well then sprinkle with half the salt, pepper and turmeric. Leave aside while preparing remaining ingredients. Slice one onion and set aside. Chop the other onion and put into container of electric blender with garlic and ginger, chili powder and coconut milk. Blend to a puree. Mix puree with remaining salt, pepper and turmeric. ground rice and sesame oil. Put in the pieces of fish and mix well. Slice the thick middle rib out of the mustard cabbage leaves and use in another dish (lettuce or spinach leaves may be used if these are not available). Cut banana leaves into pieces large enough to wrap the pieces of fish and scald them or hold over heat to make them pliable. On each piece of banana leaf put a leaf of mustard cabbage and on it a piece of fish and some of the spice mixture. Top with a few coriander leaves and some of the sliced onion. Wrap fish first in the cabbage leaf, then make a parcel with the banana leaf. Fasten with short bamboo skewers or wooden toothpicks. Alternatively wrap in foil. Put in a steamer and steam over gently boiling water for 20 25 minutes. Serve in the leaves. Guests open their parcels on their own plates. Serve a bowl of white rice alongside. Kyazangi Kaukswe (Rice Noodles with Curry Serves 6-8 Ingredients • 1 x 1.5 kg (3 lb) roasting chicken • 1 teaspoon ground turmeric • 2 teaspoons salt • 1 1/2 tablespoon curry powder • 1 1/2 cups thick coconut milk • 3 large onions, finely sliced • 3 cloves garlic, crushed • 1/2 cup chick pea flour • 2 cups thin coconut milk • 4 eggs hard boiled • 500 g ( I lb) rice noodles, dried or 1 kg (2 lb) fresh rice noodles Directions Take 2 teaspoons chilli oil (1 teaspoon of chilli powder and 2 tablespoon of olive oil). Joint chicken and put into a saucepan with turmeric, salt, curry powder and just enough water to almost cover. Bring to boil then reduce heat, cover and simmer until chicken is tender. Cool, then discard bones and cut meat into small pieces. Cook thick coconut milk in a saucepan, stirring constantly, until it becomes thick and oil rises to the top. Keep cooking until it is very oily, then add half the onions and all the garlic and fry, stirring, until they start to color. (Set aside remaining onion to be served raw with the finished dish.) Add chicken meat to the frying onions and cook, stirring constantly for a few minutes. Set aside. Mix chick pea flour with cold water to form a thin cream. Add thin coconut milk to the pan and when it comes to a boil stir in the chick pea flour mixture. Cook and stir constantly until it thickens, taking care it does not become lumpy or stick at the base of the pan. Add strained chicken stock a little at a time until the gravy is as thick as that of a stew. Add the chicken and onion mixture. If dried rice noodles are used, they will have to be soaked 2 hours in cold water. then drained and boiled in a large amount of water until cooked through. Do not overcook. Drain well. Bring the chicken combination to simmering point, stir in chilli oil and remove from the heat. Serve in a large bowl. with noodles, sliced hard boiled eggs and raw onions served separately. Kyethar Susie Kyaw Stir-Fried Chicken with Chile Marinate the chicken • 2 cups boneless chicken breast, cubed • 2 tblsp fish sauce • 1/4 tsp turmeric Combine the chicken cubes with the remaining ingredients and marinate for 20 minutes or more. Brown-fry the onions • 1 large white onion, thinly sliced • 1/2 tsp turmeric • 1 tblsp oil Heat the oil over medium heat in a wok or skillet. Add the onions and turmeric. Cook, stirring occasionally, until the onions are dark brown. [1] Set aside on paper towels to drain. Keep the remaining oil in the pan. Velvet Chicken • 1 egg white, beaten lightly • 1 tblsp cornstarch • pinch salt Mix the velveting ingredients well, add the chicken, and refigerate for at least 30 minutes. Meanwhile, bring a small pot of water to a simmer. Add the chicken to the water, stirring once just to separate. Cook until the chicken just turns white, and then immediately strain the chicken into a collander. Stir-fry • 3 large cloves garlic, minced • 1 tblsp crushed chili • 1/4 tsp turmeric • 2 green onions, shredded Re-heat the pan you used to fry the onions over medium-high heat. Sauté the garlic with the crushed chili and turmeric until golden. Add the chicken and green onions and cook 2 or 3 minutes until the chicken is done. Serve garnished with the brown- fried onions. Notes 1.You can cook the onions in a very small amount of oil if you use a cooking spray with lecithin and keep the pan covered. Nwa Mee Hinga (Oxtail & Watercress) Serves 3 hungry people or 4 sorta hungry people • 1 lb Oxtail, divided into -sections • 2 Cloves garlic, chopped fine • 1 tb Fish sauce (nam pya ye) • 1/2 ts Salt • 4 c Water • 1/8 ts Pepper • 1/2 bn Watercress, divided into -stems The combination of oxtail and watercress gives the soup a rather unconventional flavor and makes it a fine luncheon dish. It is reputed to be nourishing for nursing mothers. Watercress is specified, as substitute for the traditional green known as 'chaste leaf' or 'Indian wild pepper' (Vitex trifolia), kyaung- ban in Burmese. 1. Broil the oxtail in a gas or electric broiler until well roasted and slightly charred, about 15 minutes. Better still, barbecue over charcoal to impart a slightly smoked flavor. 2. Put everything except the watercress into a pan, and bring to a boil. Cover the pan and cook over moderately low heat for 1 hour or more to tenderize the meat until it comes away from the bone. 3. Add the watercress, cover the pan, and cook for 3 minutes more. Serve hot. Pyi-Gyi Nga Kazun Ywet (Squid & Dandelions) Yield: 4 servings Ingredients • 1 ts Dried red hot chili flakes • 1 tb Fresh lemon juice • 2 ts Soy sauce • 1 ts Brown sugar • 2 ts Corn OR peanut oil • 1 Clove garlic, chopped fine • 1 lb Fresh squids, dressed, cut -into 1/2-inch round slices • 1/4 lb Dandelion greens, green -leaves only, halved Directions Watercress and Swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste. 1. Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let stand for 15 minutes. 2. Heat the oil in a wok or skillet and over moderate heat fry the garlic for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lemon mixture and continue to fry. 3. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid. Serve warm with other dishes. Pork And Pumpkin Stew Ingredients Serving Size : 6 Ingredients • 2 Pounds Boneless Pork -- 2 inch cubes • 1 Tablespoon Soy Sauce • 1 Teaspoon Salt 1 Tablespoon Ginger -- finely chopped • 1 Tablespoon Garlic -- finely chopped • 1 Medium Onion -- chopped • 1/2 Teaspoon Turmeric
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