Banana Bread in Myanmar Way!

From the weekly grocery items, Banana, a potassium-rich food, is the one we can't omit to ensure it does not run out at home. The regular daily routine for my husband's lunch bag is one banana with his lunch box on the weekdays. But sometimes he brings it back if he is not hungry. When that old spotted banana which is no longer good to eat as fresh, some American families make them into banana bread.

For me, I like Burmese way of making banana bread since we grew up with this type of sweet baked food. In my memory, my mom's spiritual belief is to make an offering of unripe banana and coconut bowl for the prayer. As my mom is a very traditional and culturally conscious Burmese lady, she always prepares this offering every month, to be kept in our prayer room. When bananas ripen, she made them into various Burmese sweet desserts.

This Banana dessert is sweetened with sugar and coconut milk. But it is easy and worth making at home.
Ripe bananas can be used in other kinds of Burmese sweet desserts in which can be eaten as snacks.
Just want to mention a few are steamed bananas wrapped in bananas leaves, Banana fritters and steamed banana leaf wrapped sticky rice with banana filling.

Banana Bread in Myanmar Way

Ingredients

5 cups  Mashed banana ( Ripen with black spots & soft)
3 cups  Sugar
1 cup    All purpose flour
1 tsp     Salt
1 can    Coconut milk ( 8 oz.)
1 cup    Grated coconut
2 tbsp   Melted butter
1/4 tsp  red color ( food color) (powder or liquid)
2 tbsp   toasted poppy seeds

Instructions

1. Mash the banana in the food processor or chopper ( we may use the strainer and press it down with hand to get mashed banana).

2. Into the mixing bowl, pour all the ingredients together and mix it well.

3. Preheat the oven with the temperature of 375 degrees F.

4. Brush the melted butter to the surfaces of the tray.

5. Pour the banana bread mix into the tray and bake for 45 minutes.

6. After 45 minutes, the top layer surface is getting firm. Take the tray out of the oven and brush with melted butter.

7. Sprinkle the poppy seeds on top of the bread and bake again for 30 minutes.

8. It is ready when the top layer is golden brown.

9. Cool down to room temperature and chill in the fridge.

10. We may cut preferred shape or bite sizes when serving. It is better to serve with cooled from the fridge. Suitable with green tea.

" Thank You! is the only word that means everything"

Everybody might have the reason for remembering some body's help and be thankful. In my life, I have countless reasons to write "Thank you!" notes since I arrived at this complicated and bittersweet world.

First, I am really thankful to my parents for bringing me into this world. Second, I am really thankful for my sisters who always support me, bother me, put up with me, tease me and fight with me. Isn't it fun to have this kind of both good and bad memories? Third, I am really thankful for my family who is my son and my beloved lifelong friend ( who else? he is my husband). He is the only person who understands me and supports me whenever there are up and down during difficult time in my life. Of cause my in-laws and extended families who surround me with laughter and joy.

 Fourth, I am thankful for Every teacher who taught me throughout my lifelong learning. The "Teachers" encompass those who personally taught me and those from whom I learn ed through hearing their words and from seeing their deeds. Not only persons who are older than us, but also from the younger ones who are brilliant in their own way.

I am also thankful for the memories that related to my childhood especially those in which my dad introduce us different types of good food.
From them, I would like to try making that roasted duck roll with meat stuffing. Might Sound strange but it is a fancy gourmet recipe from one popular Chinese Restaurant in Yangon, Myanmar. Although, I am not sure that they still serve this dish. This Thanks Giving, I will make this " Roasted Duck Roll" for lunch and joined with my sister family since they celebrate Thanksgiving every year. We could also try making this dish by using turkey meat or chicken breast meat.

Roast Duck Roll

Ingredients

1 Piece   Whole Duck Breast Meat
1 Lb       Fresh Breakfast Sausage ( pork or turkey)
1/2 cup   Carrot (Thin Match Stick cut)
1/2 cup   Sweet Pepper ( Thin Matchstick cut)
2 tsp       Black Pepper  ( 1 for duck meat and 1 for Pork )
1 tsp       Five-spice powder
1/2 cup   Fried Onion ( for the pork meat breakfast sausage)
1 Tbsp    Finely Chopped Garlic
1 Tbsp    Finely Chopped Ginger
1  tsp      White pepper
1 Tbsp    Soy sauce
1 Tbsp    Corn Starch
1  tbsp    Sugar
1/2 tsp    Salt

Instructions

Prep For Duck Meat

1.  Cut out the breast meat from the whole duck.

2.  If the meat is too thick, we may butterfly the meat by cutting from the middle.

3.  On the chopping board, spread the cling wrap just over the size of that meat. And Lay flat the skin part on the plastic side on the board. Then put the same size of another cling wrap on that duck meat. Pound gently with the meat tenderizer to flatten the meat.

4. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1 teaspoon of five-spice powder. Press gently all the salt and herbs into the meat with fingertips. So all the salt and spices will be soaked into the meat nicely.

Prep For the Pork ( Fresh Breakfast Sausage )

1. In the Bowl, add the meat, cornstarch, black pepper, white pepper, soy sauce, minced ginger and garlic together and mix it thoroughly. We need to make sure all the seasoning mix and meat are well blended.

Getting Ready

1. Spread all the seasoned sausage meat on the seasoned duck meat.

2. Lay the cut vegetable ( 1/4 cup carrot and 1/4 cup sweet peppers) on the spread pork meat.

3. Cut the kitchen twine 5, 6 pieces to secure the meat roll. ( about 1ft each)

4. When all the meat and vegetables and on duck meat, we need to roll the duck meat to make all the stuffing are securely tugged in.

5. Use two twines and tie to both end tip first to seal all the meat.

6. Then we may use the rest of the twine to the middle part of the meat roll to make sure all the meat stuffing are sealed in the duck meat.

7. In the dutch oven, Lay the rest of the vegetable in the pan then put the duck meat on the vegetable add 1/2 cup of water.

8. Cover the dutch oven with aluminum foil and roast in the oven with 375 degrees F for one and half hour.

9. Then Open the dutch oven and transfer all the meat juice and meat into the tray. Roasted again for another hour to make sure the skin is golden brown and crisp.

10. When the skin part is golden brown, let it sit to cool down for 5-10 min. Then cut individual portion sizes as we preferred. It is good to serve with rice and vegetable.

( Note: We may use different types of vegetable such as mushroom, carrot, baby red potato, asparagus, pearl onions to caramelized with butter and serve together with that roast duck )

Appetizer Salad is also the Good Lunch as Sandwich!

I have been staying in this country for a long time. I have been really enjoyed the different salad sandwich either with a croissant or normal bread. Here,  most of the bakeries have an array of different loaves of bread, and it can be fascinating to try each and every item.

We are having the fall season now. Apple picking is a fun family outing for most families in Minnesota. Apple farms are also selling great apple pies for the apple season. Apples of different varieties including Green apple, Fuji apple, Gala apple, Red Delicious and Yellow delicious are commonly seen at most groceries. Among these, Honey crisps are the most delicious apple that I enjoy most of the time. It was juicy and crunchy taste with a hint of tartness is refreshing for apple lovers.

Caramel apple is a popular seasonal treat that available during this time. When we were young, those foreign apples are imported and we can't afford to eat because it is pricier than local apples. However, our native country also has the variety of tropical fruits that are fresh compared to imported fruits.
Oh... I am talking too much about apple story. I have to write about salad. Yes, my intention to write the recipe in which the apple is used as the delicious savory dish.

As I mentioned in a previous recipe, Rotisserie chicken can be used for different meal option. I tried this chopped apple with chicken and curry flavor mayonnaise make the awesome chicken salad sandwich spread for any occasion.

Curry Flavored Apple Pecan Chicken Salad ( 2-3 serving)

Ingredients

2    cups    Rotisserie Chicken Meat (Chopped )
1/2 cup     Celery Sticks
1/4 cup     Red Onion (fine chopped)
1/2 cup     Honey Crisp Apple or Any choice of apple ( Chopped Small Pieces)
1/4 cup     Toasted pecan
1   Cup      Mayonnaise
1   Tsp      Curry Powder
1   pinch    Chili flakes ( optional)
1    tsp      Hot Sauce ( optional for spicier taste)
1/2  tsp     Pepper
1   tbsp     Sugar
1    tsp      Salt

Instructions

1.  In the mixing bowl, Add mayonnaise, curry powder, sugar, pepper, and salt.
     Mix the dressing thoroughly.

2.  Add the rest of the ingredients into the bowl (except pecan) then mix with hand or spatula.

3.  Add pecan on top of the salad and chilled in the fridge for 3 to 4 hour to make sure the chicken, apple and curry flavors combine thoroughly.

4.  We may use this chicken salad with wheat bread or toasted croissant to enjoy for lunch. It is also a good option for an afternoon snack with tea.

 Burmese Poppy Seed Pan Cake ! ...  My favorite

Every time we go out for brunch on weekend mornings, I get reminded of having Burmese Pancake in our childhood days. Here in America, I love to enjoy pancake once in a while because of the fruity syrup that is sweet and refreshing. By comparison, the Burmese pancake is already sweetened with the caramel-like flavor because of its sweeten batter with brown sugar syrup.

One memory that is always with me that my Grand Aunt. She liked that pancake and she always treats me when I was young. Thinking of her inspire me to make that Burmese food because it relates to my sweet memories. My Grand Aunt slept with me since I was young until primary school age as our home did not have a lot of bedrooms. She always snored and it scared me when I was young. But after getting used to her snoring, it became like a lullaby for bedtime. Don't laugh at me. I mean it really....! Sometimes, if I don't hear her snoring, I felt like something was missing.

Oh! what am I saying. Yes... I am talking about the pancake. It will be boring if I only talk about food. You may find anywhere else. Let get back to that pancake. Our Burmese traditional pancake is made with rice flour, as rice is our staple diet and is the most useful main ingredient in Burmese traditional sweets. Incidentally, Burma was the biggest rice exporting country in the world half a decade ago.

 The unique flavor of this pancake is the palm sugar( similar to Brown Sugar), which is combined with coconut chips, peanut and poppy seeds. This traditional authentic dessert is available at some of the big tea shops in Yangon ( Rangoon), to enjoy as brunch or as an afternoon snack with coffee.

Burmese Poppyseed Pan Cake ( 3-4 serving)

Ingredients

1 cup      Pancake Mix
1 cup      Rice flour
2 cup      Brown Sugar
2 counts  Egg
1 tsp       Baking Soda
1 tsp       Salt
2 Tbsp     Toasted Poppy Seeds
2 Tbsp     Toasted Sliced Almond or Peanut
1/4 cup    Grated Fresh Coconut
1/4 cup    melted butter

Instructions

1. In the saucepan, add brown sugar, salt and 1 cup of water then let it boil on the stove with medium heat. Cool it down after getting the brown sugar syrup.

2.  In the mixing bowl, add the egg and scramble thoroughly.

3.  Then add pancake mix, rice flour, baking soda and cooled brown sugar syrup. Add 1 cup of water or coconut milk to make the pancake batter consistency. ( optional to use coconut milk)

4. In the baking tray, brush the pan with melted butter before adding the batter mix.

5. Preheat the oven to 375 degrees F.

6. Pour the batter mix into the tray. And bake it in the oven for 30-45 minutes.

7. After 30 minutes, you may notice the cake is puffy and the top layer is getting firm.

8. Take out the tray at that time and brush thoroughly to the melted butter on the top of the cake. Then sprinkle the poppy seeds and toasted almond nuts on that cake and bake again for 15 more minutes.

9. When the cake color is the golden brown turn off the oven and take that tray out of the oven and cool it down.

10. When it cooled enough to cut. Cut into prefer pieces into the individual serving plate. Sprinkle all 1 tbsp of grated coconut on each of the plates.

( Note: We may also make that pancake on the stove top with the skillet individually too.)
           The authentic Burmese cake is made with rice flour. But it is easier to make with pancake mix as we could get it from any grocers. )

 Lake Trout can be One Good Recipe

We grew up with my mom's homemade food that lived in our memories. Our mom never allows us to complain or be choosey of food. She always cooks whatever our dad like to have for dinner. She might be right as there are four siblings and she couldn't make each and everyone happy. But most of the time our mom cook fish with lemongrass flavor in chili broth. This became our favorite as we grew up eating that homemade recipe.

In the summertime in Minnesota, I enjoy shopping at the farmer market because of local authentic Asian vegetables are available. As weather colder in fall in the month of October, the markets are closed for the winter. We always look forward to the opening days of the farmer markets after cold bitter winter is over. During winter we rely on the big chain and Asian groceries to get what we want.

I tried cooking the fish with lemongrass with frozen fish but it is not fresh and flavorful as the fresh, local lake trout. Lemon basil is always available in the summertime so we can use it to have the enhanced flavor of this fish and lemongrass sauce.

Fish with Lemongrass Broth (2- 3 serving)

Ingredients

2 lb      Lake Trout cleaned and cut into 3 pieces each
2 stalk  Lemongrass clean and pounded
1 cup    Fine chopped shallot ( or yellow onion)
1 tbsp   Fine chopped ginger
1 tbsp   Chili Powder
1 tsp     Turmeric Powder
3 tbsp   Canola Oil
3 tbsp   Lemon Basil leaves
2 tbsp   Fish Sauce
1.5 tsp  Salt

Instructions

1.  Clean and cut the fish into 3 pieces. Then marinate with salt and turmeric powder.

2.  In the dutch oven, add oil and heat up with the medium-high heat on the stove top.

3.  Stir onion and ginger together with chili powder. Add a 2 tbsp of water to make the onion soften.

4.  When all the water from chili mixture reduced, add the fish pieces into the pan and mix with chili oil then add the fish sauce and pounded lemongrass.

5. We need to make sure fish and chili mixture are blended with fragrant with fish sauce.     Stir and flip fish pieces each time we stir.

6. When the liquid reduced and fish is fragrant with all flavors, add 1/2 cup of water and cover the pot.

7. When it boils, turn down the heat and let it simmer for 5 more minutes.

8. Finally, add the lemon basil leaves on the top of the fish and cover the pan for few more minutes.

9. Turn off the heat and enjoy with white jasmine rice.

10. We may add whole okra to that fish curry but it is optional.

Preserved Food.. but.. Classic Delicacy

Preserved Food.. but.. Classic Delicacy

Every country may have its own value of tradition and rich food culture. As I am always curious about different food products, I tried different types of preserved meat after arriving  in US. But the immense array of food culture is never ending and out of this world. 

But we always get to have that kind of dish even though we are home away from home. 

The preserved/pickled shrimp has been an authentic delicacy since our young days in Burma( Myanmar). I get to have this dish in US, even though I am home away from home.
However, I need to make my own preserve shrimp by myself because it is not available anywhere else but Burma (Myanmar).

My mom and dad who grew up in the small town which is a famous for that kind of preserve shrimp. Taste is different from other food but it has it's own unique taste.
Preserved shrimp,prepared as salad, is served as a side dish to accompany other main dishes, together with lentil bean soup. This dish is also appetizing and taste great on its own, to enjoy with white rice.

I tried so many time to make the taste of preserved shrimp right, But my mom could make it best. Although it takes time to prepare this preserve shrimp, it is worthwhile to take the time. It can be kept frozen (in the freezer) and we can make that salad at any time when we need it. It is a handy quick fix meal for busy families too.

We could use pink salt instead of  sea salt to make the beautiful pink color.
Lots of lemon basil and Thai green chili makes this dish more flavorful and appetizing.

Pickled Shrimp or Preserved Shrimp

Ingredients

1 lb        Peeled deveined Jumbo Shrimp
3 tsp      Salt
1 cup     Cooled cooked rice
2 tbsp    Rice powder
Plastic    Strainer
Circle shape plate
10  lb    Weight any heavy item to press

Instructions

Procedure of making Preserved Shrimp ( Pickled Shrimp)

1. Cut half to each jumbo shrimp, cut along the butterfly line.
2. Pound gently each piece to make it flatten.
3. Warm the rice with high heat in microwave for 1 minute.
4. In the bowl, add rice, rice powder, 2 tsp of salt mix and mesh the rice with your finger tips.
5. Then add the pounded shrimp and 1 tsp salt to the bowl. Mix it thoroughly together with mashed rice and shrimp.
6. After every shrimp are blended together, spread that mixture into the strainer.
7. Tear out the cling wrap on top of the shrimp mixture to keep the moisture.
8. Place the circle shape plate on top of that paste. Then put the weight on top of the plate.
(  get rid of the liquid to make the firm shrimp meat )
9. Every morning, before cooking rice we wash the rice before cooking process. So we keep that washed rice water. Then we pour on top of that shrimp mixture to help developing the fermentation.
10. After 2-3 days, depend on the weather it is ready. Hot and humid weather will help to make faster making the preserve shrimp.
11. We may taste after 3 day, it should be sour and sweetness of shrimp in it.
Smell will not be pleasant because of fermentation process. But after making the salad, it is special treat for every Burmese food lovers.

Preserved Shrimp Salad ( 2 serving)

Ingredients

1 count Medium size red sweet onion

3-4       Thai green Chili

1.5 tbsp Olive oil or Peanut oil

1/2 tsp   roasted chili powder ( roasted crashed pepper)( optional)

Salt to taste

Instructions

1. Cut one sweet onion into thinly slices. ( Makes about one cup)
2. Cut Thai 3-4 green chili into small pieces ( Depends on the preference of spiciness )
3. Chop roughly to the Lemon basil leaves ( Easy to find it in Asian Groceries store).
4. Add olive oil with 1/2 tsp of chili powder in the mixing bowl.
5. Measure the pickled shrimp for about 1/2 cup ( We may cut the shrimp into small pieces       before mixing)
6. After adding all the ingredients into the bowl, mix it thoroughly to blend in all the flavors.
7. Transfer that salad into the serving plate.

Friendship Forever is The Priceless Treasure

Beet Root Bariany

This recipe is the honor of my close friend who cares about our friendship. She is also like a sister as we have shared a good time and bad times together as neighbors.
We would chat every morning as friends which energize us after the enjoyable conversation. Sometimes we walked around the neighborhood and talked about our family matters back home because we were both immigrants (aliens) at that time.

As caring friends, we would solve each other's difficulties encountered in daily life. Once her fridge broke down for no reason, I let her use my fridge to store her frozen food items for a few days as we are caring and looking out for each other. We had the understanding to take care of each other's home whenever either of us went overseas to meet with parents.
This would include watering indoor plants, plowing the snow and mowing the lawn.

Sometimes we shared our dishes, as we cook every day, just for changes. One day, she brought that beetroot rice which was totally new to me. The color of that rice is red and after trying it, I love the flavor too. It is flavored with Indian ingredients and is the food option of what we like to eat frequently.

It is easy to make in the rice cooker and can be cooked as a vegetarian dish if we skip adding the chicken pieces in it.

Beet Root Bariany and Grilled Lamb Chop

Ingredients

1 cup    Beet Root peeled rinse and chopped
4 cups   Basmati rice
1/2 cup  Chopped tomato
1/2 cup  Chopped potato
3 counts  Cloves
3 counts  Cardamons
2 count   Bay leaves
3 Tbsp    Melted Butter or Ghee Butter
1/2 lb     Chicken tenders ( cut small pieces)
1 tbsp    Garam Masala
1 tsp      Chili powder
1 count   Onion
2 cloves  Garlic
1tsp       Ground ginger
4 cups    Chicken broth

Instructions

1. Soak the rice for 1 hour.
2. Chop the onion, garlic, and ginger together in the chopper.
3. marinate the chicken pieces with Garam Masala and chili powder.
4. Melt the butter in the skillet on the stove then add the chopped onion, garlic and ginger together.
5. Then add the marinated chicken pieces into the pan cook for 10 minutes till all liquid is gone.
6. Add the rest of the ingredients such as tomato, potato and beetroot and stir.
7. Add the soaked rice into the pan together with cloves, cardamon and bay leaves.
8. Transfer those into the rice cooker or dutch oven then add chicken broth to the pot and cook as instruction from the rice cooker.
9. Or if it is in a dutch oven, add one more cup of water into it and cook with medium-high heat or 375-degree oven and bake it for 30-40 minutes with covering the pot.

Grilled Lamb Chop

Ingredients

2 Lb     Lamb chop  Cut into pieces
2 tbsp  Garam Masala
1 tsp    Cumin powder
1/2 tsp Chili powder
1 cup   Yogurt
2 tsp    Salt

 Instructions

1. In the bowl add all the seasoning together with yogurt.
2. Add all the lamb chop pieces into the bowl.
3. Mix it together with all the yogurt seasoning and store in the fridge for 6 hours.
4. Grill with medium-high heat to those pieces for 15 to 20 minutes depends on rare or well done as our preferences.

Good old days and the Summer

Every summer is an exciting season for Minnesotans. Most of us are busy in the summer with gardening herbs and flowers. Planting herbs are always handy for the home cooks. When home-grown herbs are available, it is easier for me to plan for the meal.

In summer, we have local "farmers' markets" which are in town weekly basis. As I can get fresh vegetables, I usually make this particular mixed vegetable salad as a side dish. And it is also a healthy option for a low-calorie diet. By paring that dish with chicken curry and coconut rice make a perfect meal.

One memory of that dish come to my mind because today is full moon day. Once on the full moon day, when we were little, my mom took us to a traditional religious occasion at the big monastery with our late grandaunt. My mom brought big food carrier of home cooked food for the large group of people who were praying and fasting for the day. Mom said this was the good dish suitable for such functions. A childhood sweet memory associated with this occasion is making of new friends there and playing around the temple. But sadly, I never saw them again as that was my only trip there.

The beauty of this dish is that there is no need to include any specific vegetable. It consists of leafy vegetables, green beans, and shoots. The basic ingredients are cabbage, green bean, water spinach (On Choy in Chinese), bamboo shoots, okra(lady's finger), cauliflowers and of cause roselle leaves too. That roselle leaves make that dish more appetizing and hint of tartness like salad dressing.

Burmese Style Mixed Vegetable Salad (Thanut Soan) 4 servings

Ingredients

1/2 cup  Boiled blanched chopped cabbage
1/2 cup  Boiled blanched sliced okra
1/2 cup  Boiled blanched chopped Long bean ( can substitute with green bean)
1/4 cup  Boiled sliced bamboo shoots
1/4 cup  Boiled roselle leaves.
1/2 cup  Boiled blanched Cauliflower
2 Tbsp   Crispy Shallot onion oil
1 tsp      Salt
1 tsp      Fresh squeeze lemon
1 Tbsp   Toasted sesame seeds ( coarsely ground )
1 Tbsp   toasted peanut ( Finely pounded)
3 counts Roasted dried Red pepper. (To Garnish)

Instruction

1. In the bowl, Add the onion oil, Lemon Juice, salt together and mix.
2. Then add all the blanched vegetables, grounded peanut and sesame seeds in the same bowl.
3. Mix all the ingredients together. Add salt to your own taste.

(Note: We may add other variety of vegetables)

Summer Salad with Grilled Fish

As we stayed in the United States for a long time, we found out that some kinds of food are more compatible and even healthier choice for an aging appetite. We choose not to eat much meat on a daily basis. Grilled fish is one of our choices for the summer because we can grill outdoors.

There is not much of a childhood memory but I miss my time together with my parents when they were here with us. When my mom and dad visited here, I was the one responsible for their lunch and dinner. One of the dishes I made was grilled Fish with Salad. Since then I love to make this meal frequently. It is also comforting meal option for either lunch or dinner. My dad also like to have this type of salad frequently. And this recipe is easy to fix if we have the ingredients ready.

We could use freshly made seasoning such as garlic, rosemary, cumin, chili powder if we have time to chop up all these herbs. But for a quick fix meal, we may use both mixture of (lemon pepper dry seasoning) and (rosemary, garlic seasoning) together with olive oil.

Grilled Salmon Summer Salad ( 3 Serving)

3 pcs     Salmon Fish Portion 1/4 lb ( either skin on or skinless)

(Seasoning Mix)

3 Tbsp   Olive Oil
2 Tbsp   Lemon pepper seasoning( any brand)
2 Tbsp   Rosemary, garlic and Pepper ( seasoning mix or fresh)
1 tsp      Chili Powder
1/2 tsp   Cumin Powder
1 tsp      Salt
1 Tbsp   White Wine

( For the salad)

5 count      Strawberry( Thinly Sliced)
1/2 Cup     Grapes Tomatoes ( Cut Half)
1/4 Cup     Thinly Sliced Sweet Onion
1/4 Cup     Soy Beans ( From boiled Edamame Bean )
1/4 Cup     Cucumber ( Thinly Sliced)
2 to 3 cups Cut Artisan Romaine Heart

( For the Dressing)

3 Tbsp   Miso Bean Paste
2 Tbsp   Light Soy sauce
1 tsp     Sugar
1 tsp     Sesame Oil
1 tsp     Toasted Sesame Seeds
1 tsp     Mirin
2 tbsp    Apple Cider Vinegar
Salt to taste

Instructions

( Fish Prep.)
1. Clean the fish if it is skilled on the skin. Wash and let it dry in the strainer.
2. In the mixing bowl, add all the seasoning ingredients together then Mix with the fork or whip.
3. Add the fish portions in the bowl and mix it thoroughly with seasoning. Then cover the bowl and chill it in the fridge. ( Chill Overnight for the better result but optional)

( Salad Prep)

1. Spread out all the green leaves and another salad fixing ( from the list ) equally in each individually each salad Plate ( Make 3 plates)

( Dressing Prep)

1. In the prep bowl or glass jar, add all the dressing ingredients in it and mix it with the whip.

( Fish Grilling)

1. On the hot grill with the temperature of 400 degrees F, put the fish with the skin side down on the grill.  Covered the grill and wait for 3,4 min. then flip the fish to the other side
2. Grill the fish on the other side and cover 3,4 min.
3. When the fish meat starts turning red roasted color, it is ready to serve.

( To Fix the Plate)

1. Place each piece of the grilled fish in each plate that is prepared ahead of time.
2. Pour the prefer amount of dressing on top of the salad leaves.
3. Enjoy together with warm grilled fish with the fruit salad.
( We may add other fruit option such as apple and grapes)
( Note: Paring with white wine will be the perfect meal. )

It is Summer in Minnesota!  

As I grew up my family helped our relatives, either for health or education needs and as such our home was usually crowded with them. My mom and dad settled down in the City of Rangoon which has the most services for health care and education, compared to the small town where they grew up. Therefore, our home was always the host for all our relatives who needed to do medical check-up or treatment. 

We enjoyed the time when they visited and we were happily playing with them. We did not realize, how my mom and dad had to cope with the struggles catering for these occasions as well as looking after my grandparents.

This summer, I am quite busy with my in-laws' visit. Great meals should be served if I have guests over. I planned and tried to cook different foods to make their tummy happy. Just Joking!. But seriously, every time either my parents or my in-laws leave Minnesota, they gained weight with happier tummies.

Summertime is always my favorite season. Every state has local homegrown markets in every town and city to encourage consumers to appreciate local farmers.  This is the time when our favorite Asian vegetables are available at the Farmers Market. One of our favorite vegetables is "Roselle leaves". 
The Roselle leaves, shrimp and bamboo shoot stir-fry is a great delicacy for Burmese people. It has a sour taste but it is really a great condiment side dish as our traditional food.

But one typical ingredient which makes that dish bold and tasty is "shrimp paste".
Whenever I pack lunch for my husband, he doesn't want me to include this side dish. It gives a very strong odor which may not be agreeable to some who are not familiar with it. The microwave oven at the workplace is shared and he doesn't want it to stink after warming this dish. 

Anyway, the appearance of that dish is not that attractive but for every Burmese who knew this dish will say " Oh! my favorite one! ". Every Burmese restaurant in Burma has this dish called "Chin-Baung-Kyaw". Of course,  you must remember to order it in the Burmese name.

Stir Fried Roselle Leaves With Shrimp ( 3 servings)

( Chin-Baung-Kyaw)

Ingredients

One Bunch Roselle Leaves (makes about 2 Qt leaves without stems)
1/2 lb       Peeled raw shrimp
1/2 cup    Thinly sliced bamboo shoot
1 Tbsp     Shrimp paste
2 Tbsp     Fish sauce
10 count  Thai green chili
1  Tbsp    Chili powder
1/2 tsp     Turmeric powder
1/4 cup    Canola oil
2 Tbsp     Garlic finely chopped
3 Tbsp     Chopped shallot
1 tsp        Salt

Instructions

1. In the stir fry pan, add oil and heat up with medium-high heat.

2. Add chopped shallot, garlic, chili powder and turmeric powder together and stir till fragrant.

3. Add the chopped shrimp mix with 1 tsp salt into the pan.

4. Then add 1 tbsp fish sauce and stir till fragrant.

5. Add all the roselle leaves into the pan and stir it thoroughly to make the leaves soften and blend together with chili and shrimp.

6. In the small bowl, add 3 Tbsp water and shrimp paste, mix. Then add into the pan and stir.

7. Finally, put the bamboo shoot and green chili into the pan. Add the rest of the fish sauce and cover the pan for 3 minutes with low heat.

8. Season with salt to taste.

9. When all the liquid has evaporated and the oil starts bubbling, it is ready to serve.

10. It is actually a side dish and it is good together with white rice and a main dish (Meat or Fish).
     Although, it is also enjoyable with only rice (without main dish).

( Note: We may use dry shrimp powder instead of using fresh shrimp but I prefer fresh shrimp or thinly sliced pork belly)

Condiments, Sides and Small Dishes

Many Burmese meals consist of different dishes brought together at the table. In which every meal has its complementary side dishes. Typically, the main dish will be either a meat or fish curry, if not both. These are commonly paired with a salad or vegetable assortment to help create a complete meal.

As we grow older, we may need to have vegan related food instead of eating meat. Lentil or legume group type of food is also a good source of protein. From the legume group, white vatana bean also plays a role in most of the Burmese snack foods.
Steamed white vatana bean, refried with shallot makes a great taste together with Parata or Nann for breakfast. In Burma, most tea shops sell the item since it is always a popular breakfast for teashop lovers.

Oh! one memory that I forgot to mention. It was 10 years ago when we met at a "moms and children group lunch" for social gathering. Each of us brought our homemade traditional food for potluck lunch. As I have close friends who are vegetarians, hopefully, this recipe will be a suitable crowd-pleaser appetizer and be great as party food.

Every tea shop in Burma sells this item and it is commonly available. The refried vatana mash can also be paired with an Asian donut ( Youtiao or Yu Char Kway). This combination was not available during my childhood and I discovered it when I revisited Burma after staying away for ages. We frequently have this refried vatana bean to make a good breakfast whenever fresh-baked Nann is available.

This mashed Vatana bean, as a cheese spread option, tastes great with toasted bread!

Refried Vatana Bean ( Burmese mashed Vatana bean spread)

Ingredients

2 cups   Steamed Vatana Bean
1 cup     Shallot ( Thinly sliced)
1/2 tsp   Turmeric Powder
1  tsp     Salt
1/2 tsp   Sugar
1/2 cup  Canola oil

Instructions

1.  In the stir fry pan with medium-high heat, add the oil and fry the shallot, Turmeric powder till golden brown color.

2. Strained it and let it cool down in the bowl.

3. Then add the steamed Vatana bean into the stir fry pan.

4. Add 1/2 cup of water and let it simmer with low heat to make sure all the bean are softened.

5. We may turn off the stove when beans are mashed with leftover oil in the pan.

6. After turning off the heat, we can sprinkle all the fried shallot on top.

(Note: We may also enjoy this mashed bean with toasted bread, deep fried Youtiao, Nan or Parata)

Shan Rice Salad that we will never forget

(Shan Htamin Chin)

We went to the Shan state of Burma in the December for winter vacation because of the bitter cold Minnesota winter. We have visited that place several times since we were young, but this time it was different. Why you might ask? It was a great family reunion in order to celebrate our parents' 50th anniversary of their marriage. All of our sisters live abroad and tried to make it back to our birthplace to be reunited with everyone. It was a fun, joyful vacation and we visited different places as our families' memorable trip.

Every place we visited, we would always try to find great local food from each different area. One place that we did have a funny moment was on Inle Lake, a large lake in the middle of Southern Shan State. In that place, my mom's appetite called for the rice salad that is unique, delightful, and locally famous. Therefore we asked the boaters who could lead us to the great restaurant in the lake. When we arrived at that place at lunchtime, we were asking whether we could get that food.
The owner said politely, they have other special foods in their restaurant but not rice salad.
Our group is actually upset about not getting that rice salad but we end up having lunch there with other great dishes from their menu.

Actually, we found out that restaurant is popular because of its own signature grilled fish. It also had clean restrooms and wash stations with running water. I was impressed by the restaurant's service and amenities were in the middle of Inle Lake. Customers at this restaurant are mostly foreign tourists.

One memory for this recipe, however, is not food. The place that we had that rice salad over 10 years ago when my son was younger and started to speak English fluently. There were many cats roaming around the table while we ate at a small restaurant near Inle Phaung Taw Oo Pagoda. My son would try to shoo the cats away by speaking in English, but the cats would not understand. With help from his aunt, he was finally able to shoo the cats away by speaking in Burmese. We realized that we needed to adapt our language depending on where we were.

This rice salad has the unique ingredient of dried fermented soybean flakes. It is a highly common staple in the Shan states and has its own flavor, playing a big part in this recipe.

Shan Rice Salad (5 serving)

Ingredients

2.5 cups    Japanese Sushi Rice
1 lb           White Fish fillet
2 cups       Chopped tomato
2 cups       Boiled potato mashed
1/2 cup     Chopped garlic (for garlic fragrant oil)
2 tbsp       Sliced Ginger
1 tbsp       Light Soy Sauce
7 pieces    Dried Fermented Soybean flakes ( Pe Poat)
1.5 cup     Chopped Garlic
1.5 cups    Canola Oil

Prep 1. Making Garlic Flavor oil or Fried Garlic topping

1. In the skillet with medium-high heat, add one cup oil and heat it up.
2. Then add chopped garlic 1 cup into and pan and stir fry till golden brown.

Prep 2. Poaching Fish Fillet

1. In the small pot, add fish fillet, ginger, salt or soy sauce 1tsp. with 1/2 cup of water.
2. Cook with medium heat for 10 to 15 minutes till fish is fork tender. Then cool it down.

Prep 3. Tomato Bean Paste Gravy

1. We need to grill that fermented soybean flake to make it crispy.
2. Then pound it in the pastel or grind it in the coffee grinder to make roughly chopped powder. ( set aside 3 tbsp for rice)
3. In the pan with 0.5 cups of oil on the stove with medium heat.
4. Stir fry the garlic till fragrant then add the bean flake powder and 1 cup of chopped tomato together and stir.
5. When all the ingredients are blended in together, add a cup of water and simmer for 10- 15 minutes. Season with salt to our taste.

Prep 4. Cooking Rice

1. In the rice cooker, add rice and 1 cup chopped tomato with water as instruction and cook.
2. When rice is cooked, add fish flakes, mashed potato, 2 tbsp garlic flavor oil and 3 tbsp soybean flake powder ( from step 2 of prep 3).
3. Put everything together in the bowl, then mix with hand or wooden spoon.
4. When everything is mixed scoop out with small bowl for individual serving and placed in the center of the serving plate.
5. On top of that rice add 1 tsp of garlic flavor oil and 2 tbsp of gravy.
6. Garnish with cilantro or spring onion or chives.

Note: We may enjoy this meal with clear vegetable soup.

Hamburger to Fusion Parata

After moving to the USA, we started finding something to eat easy and fast. Although the majority of food offered here include burgers and we did not mind eating it, we wanted to be able to make it to our own preference.

Once I found out how to make the hamburger meat to our own taste, I found it much easier to work with.
Here in the US, hamburger meat in reality is just ground meat pre-shaped to form the patties for cooking. Personally, I am not the biggest fan, but since it is a great source of protein and iron, I encourage children to eat it. However, I did want to utilize this ingredient into a recipe that is closer to our ethnic food culture. One possibility I discovered was being able to add a spicy curry flavor to the meat. Although we liked the meat by itself to use for the classic cheeseburger, we loved Mexican flavors and seasonings that made the taste similar to the curry flavors.

Of one specific moment I recall, everyone said "Oh my gosh, again!" Yes, I might seem crazy to remember every single childhood memory. My dad and mom brought us to the park near Yangon River named Nan Thidar. The park had a beautiful flower and beer garden and a restaurant that was built upon the river for customers to enjoy the view. It might have been torn down for some reason or other today. At that restaurant, dad bought us the treat of Parata and grilled chicken (being called Chicken Tikka in the menu). Meat filled parata was also in the menu, being another option we ordered, so that we were given the chance to try two types of spicy flavors in our childhood days.

This was yet another fond memory for me and is still vivid to this day as my sisters and I ran along the walkway. Growing up surrounded by a highly diverse culture our father taught us to respect one another and to never criticize other races or religions that were present around us.

Meat Filled Roti Parata (5-6 serving)

1 lb        Ground Beef (Minced goat meat, chicken or turkey)
1 tbsp     Chili Powder
1tsp        Cumin seeds
1tbsp      Julienne Ginger
1tsp        Turmeric powder
1 cup      Chopped Onion
1/4 cup   Mint leaves ( chopped )
1tsp        Sliced Thai green chili
1/2 tbsp  Curry powder
2 bags     Frozen Parata ( 10 pieces)
4 tbsp      Canola oil (For Meat prep)
4 tbsp      Canola oil (For seared Parata)
1/2 cup    Chopped Tomato
1/2 tbsp   Salt
3 Counts  Egg

Instruction

1. In the stir fry pan, add the 1tbsp oil and brown the meat with medium high heat.

2. Strain out the grease from that meat and set aside .

3. We also need to get those prep works ready before cooking such as chopped onion,      tomato, green chili, mint leaves and ginger.

4. When all the prep works are ready, we may use the same stir fry pan on the stove with 3 tbsp oil with medium heat.

5  Add the ginger , cumin and turmeric powder to make it fragrant.

6.  Add chili powder and stir for one minute then add the browned meat and stir.

7.  After stirring the meat, chili are blending well then add tomato and onion together into the pan and cook for 5-10 minutes.

8. Finally, add the mint leaves, green chili and curry powder to the meat mixture. Stir for another 5 minutes. Season with salt and pepper to your own taste.

9. We may use that meat with rice for fried rice version too . but for this recipe we need to cool it down that cooked meat before stuffing to the already thawed ( frozen parata).

10. Each parata could hold the 3 tbsp of cooked meat and fold the parata and press to the edges. Get ready. Beat 3 egg in the clean bowl to make it ready and set aside

11. In the flat omelette pan with medium heat, add the 2 tbsp oil then we have to brush the egg wash on both side of the parata and fry it in the pan.

12. When one side is golden brown, flip it to another side to make golden brown again.

We need to cook that parata one at a time in the pan. This savory snack food is suitable for breakfast with coffee or tea. And great lunch option too. We could also use this meat stuffing and cheese with the flour tortilla together to make another version of quesadilla.

Note: We may use meat option as ground chicken or goat meat is fine. For the vegetarian version, we could use the veggie burger from frozen aisle at most of the super market.

A celebration of Myanmar New Year

This year Myanmar lunar new year is an exceptionally happy event for every Myanmar citizen.

This year will be highly significant for the country and its people due to the emergence of the country's first democratically elected leader. I am sure all citizens of Myanmar are hopeful for a newly reformed government under great leadership.

As for me, I am grateful to hear this news about my motherland. For this time all stores and malls across the country will be blasting festive Burmese New Year music.
I also believe one sort of entertainment called Thingyan Than Gyut will be planning to show as part of a festival. Such an event is something I hold close to my heart as it was highly popular as well when we were younger and some of our best memories are from there. After a few years of this popular, one of a kind entertainment program, the government used its power to stop the program because of making fun of current affairs such as politics and celebrity gossips. Similar to the political and social satire seen on the Saturday Night Live program in the US.
Whatever it is, we are thrilled to see such an event return as part of the new year's festivities of the Thingyan Festival  (also known as the watering festival).

Last year I introduced the Burmese dessert called Shwe Yin Aye for the Thingyan food recipe in April. This year, I would like to present a coconut related Asian dessert that I make almost exclusively for parties and events. I made this kind of food to be delivered to our neighbors as a new year treat since we stayed with my parents.
But even in the US, I could still share this new year desert with my loved ones, close friends, and my neighbors. It makes me feel at home by sharing the memorable Burmese food.

Sago Pudding (Thar Gu Sa Nwin Ma Kinn) (Serves 10 or more)

     

Ingredients

10 oz     Small Sago Pearls or Tapioca Pearls ( 1 small pkg.)
50 Fl oz  Coconut milk ( 4 can or 8 cups)
6 cups    Sugar
2 Tbsp    Salt
4 count   Egg
3 cups    Milk
2 tray     Half sheet size ( Deep Aluminium Tray)
1/2 tsp   Vanilla Extract
1 cup      White flour
3 qt.       Water

Instructions

1. Soak the Sago pearls in the bowl with water for 1 hour. Water should be covered above the level of sago pearls.

2. On the stove with medium-high heat, in the 8 qt. dutch oven pan filled with 2qt. water, 3 cups sugar, 1 tbsp salt and let it boil till the sugar dissolve in the water.

3. When it starts boiling, add strained sago pearls into that pan then stir gently with wooden spoon or spatula.

4. The sago will be changing the shape like clear jello like pearls when mixing with hot syrup in the heated pan. We need to stir continuously since sago ( Tapioca pearls) can be stick to the bottom of that heated pan. Then add 4 cups of coconut milk into the pot and stir.

5. After simmering and stirring with medium heat for 10 more minutes, we may see the sago pearl's white color eyes is almost crystal clear but little white. We may turn off the heat and pour into both trays and spread it out.

6. Preheat the oven to 370 degrees F, we need to prepare the pudding mixture by mixing with egg, milk, sugar,  flour and coconut milk ( the rest of the coconut milk). Then add the vanilla extract and mix again. Get ready.

7. Pour on the top of the sago layer that we already cooled down (about 30 minutes) on each tray. Then bake those trays in the oven for 30-45 minutes depends on the color that you may want. As for me, I would extend the timer if I want the golden brown color for that pudding.

8. Cool down completely after baking that sago pudding before serving. We may chill it in
the fridge for 3 to 4hours before serving. We need to cut it into 1-inch cubes to make presentable in the serving dish.

9. In this recipe, I use green color sago pearls because of its delightful pandan flavor. We may also choose to use the white color sago pearls if we do not want the pandan flavor.

10. This cold dessert is suitable to enjoy green tea or jasmine tea after the meal.

(Note: This sweet dessert can be stored in the fridge for 5 to 7 days for later use. )
    

Snack Food that we will Never Forget

Every March on Full Moon days, there was the Celebration full moon Day of Tapaung   (Myanmar Lunar Month) at Shwedagon Pagoda. We usually went to visit that place as a family tradition as it was held once a year. During our visit, there would be a Night Bazaar in which different kinds of authentic Myanmar Food was sold, in which we loved eating several snack foods that were offered there. Other interesting merchandise included toy cooking utensils made from clay, these were always fun for young girls as they would use them to play a make-believe game of "Home".  Such toys brought back timeless moments during my own childhood when my sisters and I played such games with our cousins.

In the bazaar, we were able to try many authentic Myanmar snacks that used sweet rice and another mostly made with rice powder batter. Among those snack foods, one fascinating item that we will never forget is Yay Mont: a crispy thin rice crepe. Every time we lined up to buy that food, the maker of that food makes a big show with two to three Chinese works on a charcoal stove. It was a highly entertaining event watching him make the savory snack.

This snack food's batter is a much thinner liquid than pancake batter. Since the water content of the batter is much higher than the original rice related, Burmese snack food, it earns the title of being called a crispy water crepe.

It was a highly artistic moment watching the rice crepe batter being poured into the hot wok, the chef taking care that it would spread evenly. Hopefully, such a scene still exists today so many others can enjoy the sight we once did. This dish is highly appetizing and pairs well with jasmine or green tea whether it is in the afternoon. Or snack food to cure a midnight craving.

Crispy Rice Crape with Vatana Bean ( Yay Mont)  (3 Serving)

Ingredients

  1 cup       Jasmine Rice
  1 cup       Urad Dal ( Black Gram Bean)
  3 cups     Water
  1 Tbsp     Fine chopped ginger
  2 Tbsp     Fine chopped spring onion
  2 Tbsp     Fine chopped Cilantro
  1 cup       Boiled Vatana Bean
  1 tsp        toasted sesame seeds (Optional)
  5 Tbsp     Canola Oil

Instruction

Prep for Rice Crepe Batter

1. Soak Rice and bean ( Urad Dal) together in the bowl totally covered with water overnight.

2. Next day, Pour everything into the food processor or blender to make fine rice batter.

(Note: We may need to add more water if the blended rice powder is really thick.)


1. We need to prepare the rice crepe batter by mixing with blended rice batter, water and finely chopped ginger ( Pounded in the stone grinder to enhance better flavor). Season the batter with salt to your own taste.

2. All the prep such as Vatana bean, chopped cilantro, and chopped spring onion should be ready in the separate bowl.

3. On the flat non-stick skillet on the stove with medium-high heat, brush the oil on the pan with an oil soaked brush.

4. When the pan is heated pour 1/3 cup of the rice batter in the middle,  spread the batter around to make the circle shape crape by holding the pan and tilting around.

5. Then add 4-5 pieces of Vatana bean, 1/2 tsp cilantro and 1/2 tsp spring onion on top of that batter. Then we need to splash some oil on top just to make it crispy.

6. Turn down the heat to make even cooking.

7. It will take 3- 5 minutes to make that crapes to be golden brown. When it starts getting golden brown, fold the crape and flip to the other side and heated through. We have to use the spatula.

8. Then remove it from the pan and set it aside in the clean, dry plate.

9. We need to do that steps no.  3 to 7 to make several crapes till all the batter are gone.

10. That snack food should be enjoyed while it is warm and crispy. Most people could eat at least 4-5 pieces at a time.

 One Rice Dish that is most Memorable in my life

Before my husband and I moved to Singapore, we stayed in the downtown Yangon for about 6 months. My parents let us stay in a downtown apartment prior to settling down and becoming an independent newlywed couple.

As we started our new life, we did not struggle much thanks to our parents support. At that time, we earned a minimal income as my husband started working as a Junior Engineer in the service department of the  Small Electronic and Computer supply Company.

Some Fridays, we would visit the Shwe Dagon Pagoda simply to have a peaceful time instead of going to the movies.
We visited both our parents' homes in weekend spend time with them and Friday night was our simple outing in downtown Yangon.

On many occasions, we ate at small restaurants in downtown. Moments like these were simple, yet timeless. As we are also saving our hard-earned money, we ordered meals at a small Chinese restaurant nearby for a change instead of home cooking. I tried to make a similar dish at home, but sometimes homemade meals can't beat the flavor of a restaurant's high flame cooking.

From those lovely and joyful moments, the food that became our favorite dish is called "Hta Minn Paung" in Burmese, also known as Chop Suey from in most Chinese restaurants in the US. For his preference for authenticity, I added a few slices of char siew (BBQ pork) on top of the dish. Effectively making the dish more flavorful and complete.

Rice with Meat, Seafood and Vegetable Stir Fry Gravy

Rice with Meat, Seafood and Vegetable Stir Fry Gravy ( 2-3 serving)

Ingredients

1/4 lb      Thinly sliced pork or ground pork
5 count    Shrimp peeled and deveined
6 count    Fish balls frozen (thawed)
5 counts   Quail egg ( boiled and peeled)
1/2 cup    Sliced fried tofu
2 cups      Cauliflower (cut into small pieces)
2 cups      Broccoli cut small pieces
1 cups      Thick cut cabbage
1/2 cup     Snow pea ( cut out the stems)
1/2 cup     Sliced Bamboo shoot
1/2 cup     Sliced Carrot
2 tbsp       Chopped Chinese celery
1 tbsp       Fine chopped garlic
1 tsp         Fine chopped ginger
2 tbsp       Canola oil
1 tbsp       Light soy sauce
1 tbsp       Oyster sauce
1 tbsp       Sugar
3 cups      Chicken broth
1 cup        Water
2 tbsp       Cornstarch
Salt          To your own taste

Instructions

Prep 1.  Cook 2-3 cups of rice in the rice cooker by following the instructions.

Prep 2.  Cut up all the vegetable and meat preparation before start cooking. Everything prepared ingredients should be near the stove.



1. In the big stir fry pan with high heat, add oil and heat up then toss the shrimp for 2-3 mins just to get red color. Strain and set it aside in the separate bowl.

2. In the same stir fry pan, Add the seasoned meat (salt and pepper seasoned) and stir till it brown.

3. Then add the fine chopped garlic and ginger to the pan and stir.

4. When the garlic is fragrant, add Cabbage, Cauliflower and Carrot to the pan and stir .

5. After 5 minutes, add the rest of the ingredients (except cornstarch, water) into the pan and mix it thoroughly.

6. Mix the corn starch and water then add to the pan to make all gravy  thicken. Add salt and pepper to your own taste.

7. We may buy the BBQ pork from Chinese restaurants, to reduce half of the prep work.
    We need to warm up the bbq pork in the oven for 5-10 minutes and slice thinly before serving.

8. In the dinner plate, add a bowl of rice in the center. Place 4-5 slices of bbq pork on top of the rice and pour 1 cup of meat and vegetable stir fry on top of the rice.
Serve it warm .

(Note: We may choose to use Napa Cabbage instead of using cabbage.)
( Optional: We may also add other seafood such as scallop and squid to make fantastic seafood rich stir fry dish.)