Homemade food that makes our heart a Home

One morning, my husband called me from work "Can I bring one of my coworker for lunch?" I said, "Of course!". Every time at my husband's work many Burmese coworkers from Singapore visit for training. As we stayed so many years in Singapore, the country became our second home after our native land " Myanmar". Most of Myanmar Engineers get a good salary job in Singapore and settle down with their own families there. Such was our case and we were able to make a lot of friends from Singapore.

 I often hosted lunch or dinner for the Burmese guests when they are away from their home. I treat Burmese food as our memory of home. Even though we stayed overseas for nearly half of our life, we still miss home. Most Burmese coworkers from my husband's work gave very nice compliments about food that they will never forget. I'm always happy to witness their appreciation of authentic homemade food.

I understand when people struggle by having to eat unfamiliar food for several days. Such was our case, and back then, we always missed food from our hometown like crazy. There are always good memories we will never forget about families get together parties.
From all authentic Burmese dishes, this meal is easy to prepare and keeps well in a fridge for later days.

This dish reminds me of our time of struggle in Singapore only a few days after arrival. We miss homemade food after getting tired continuously of having meat dishes.

Today's recipe is Burmese Egg Curry. In this meal, I paired the curry with a portion of panko breaded fish to make it a complete meal.

Burmese Egg Curry 

Ingredients

5 counts Egg (Duck egg or Chicken egg) (hard boiled)
1 cup finely chopped onion  (1 big onion)(Vidalia onion or red onion)
1 tbsp    Fine chopped Ginger (1/2 inch)
1 tbsp    Fine chopped Garlic (3 cloves)
2 sprig   Curry leaves
2 counts Russet potato (peel, wash and cut 4 pieces each, 8 pieces if the potato is big)
2 Count  Tomatoes (Roma)
1 cup    Tamarind Juice extract (1 tbsp tamarind paste make one pot of curry)
1 tsp     Curry Powder
5 pieces 1 inch cut dried fish (preferably dried mudfish or red snapper)
3 count  Thai Green Chili (Serrano chili as a substitute)
1 tbsp    Fine red chili powder
1/2 tsp   Paprika
1/2 tsp   Turmeric powder
1/2 cup  Oil

Instructions

1. In the chopper, we need to add onion, ginger, Turmeric powder, chili powder, paprika, and garlic together to make the curry paste.

2. Peel and cut into half to each of hard-boiled egg and get ready.

3. Cut tomatoes into very small pieces and set it aside.

4. In the bowl, add the tamarind paste and add one cup of water to make tamarind juice extract.

5. Soak the cubed dried fish with water for 3, 4 minute if it has too much salt.

6. In 4 qt size dutch oven pan or Chinese wok on the stove top with medium-high heat, add oil and heated through.

7. Add curry paste from (no. 1), then stir for 5 minutes. Then add strained cubed dried fish into the pan and stir to mix it well with the paste.

8. Add the fish sauce (1 tbsp) into the pan till fragrant then add potato pieces together with chopped tomato.

9. Stir all the ingredients together and add curry powder. Stir and cook for 5 minutes and add the tamarind juice then cover the pot.

10. When the curry sauces are started bubbling, turn down heat to medium-low to simmer the sauces. After simmering for 10 minutes add the cut egg into the pot yolk side up to protect from melting yolks into the sauces.

11. Cover the pan again to make the sauces get into the egg and cook all ingredients to bring out the flavor. (about 5, 10 minutes more)

12. Finally, add curry leaves and Thai green chili on top of all the ingredients to get enhanced rich curry flavor. Cover the pot for 5 more minutes.

13. Test the potato with a fork to make sure potato is tender. We may add a little salt to our own taste. The dish is ready to go with cooked white rice (Jasmine Rice).

(Optional recipe for Crispy Pan-fried Fish)

1. Cut up the fish fillet ( any kind but prefer Codfish or Tilapia). about 1 lb.
   (Season the fish with 1 tsp sesame oil, 1 tsp soy sauce, 1/2 tsp white pepper)
2. In the dry bowl. Add Panko bread cramps (1cup), 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp white pepper, 1/2 tsp salt, ( may add chopped parsley and Parmesan cheese  ) mix it together and set it ready.
3. Heat the oil to get the degree of 400 degrees F.
4. Beat 1 egg in small bowl.
5. When the oil is hot, dip each fish pieces into the beaten egg bowl then breaded with the bread mixture from no.2. then fry until golden brown.