Tea House plays a part in my memory
Early this month, the Yangon University in Burma celebrated its 100th anniversary with lighting decorations on campus and the airing of college-related love songs from TV stations. Many recollected and the fond memories then posted the college teenage photos on Facebook pages. It was such fun to recall all the silly teenage years.
At that time we had to try hard to earn the highest total points to get into either a Medical or an Engineering University. The University entrance exam was the most important exam which decided the fate of the student. Some parents would send their children to extra training tuition classes after school to enhance their learning subjects. I attended the girl s' school and went to the classes by carpooling with one student's car that we could all could fit in. Before class, we had our after-school snack by picking up from the Chinese tea shop that sold dim sum related dishes. The thick rice noodle paper wrap with meat and cabbage stuffing was quite filling and a great snack as we all love to enjoy with chili sauce.
My close friend may know this food very well as our school days' memories.
We usually named that dish " Kaw Pyant Sane" to make it easy, but I do believe there may be a Chinese name for that dish. Anyway, this can be another vegetarian dish or it can be with meat if we get tired of cooking the same dish again and again. The ground pork is seasoned with dark soy sauce and black pepper made it so flavorful and tasty.
Rice Noodle paper wrap ( 3 serving)
Ingredients
1 pkt flat rice noodle paper ( kwaytio)
1 lb ground pork
1 tbsp pepper ( both white and black)
1 tbsp sugar
1 tbsp Light soy sauce
1 tsp Dark soy sauce
3 tbsp cornstarch
1 cup Small shredded cabbage
2 tsp salt
1 tbsp canola oil
Instructions
1. In the skillet on the stovetop with medium-high heat, add the oil.
2. When oil starts smoking hot, add seasoned meat ( pork, sugar, salt, pepper, soy sauce, and corn starch).
3. When all the meat are cooked. add a little bit of water ( 1/2 cup) and cover the pan)
4. Add the shredded cabbage into the meat and cook till all the water from cabbage are dried up.
5. Let the skillet cool down for 15 to 20 minutes.
6. add 3 tbsp of corn starch into the meat filling and mix it with either hands or spoon
7. we may need to warm the noodle packet to soften the rice noodle sheets.
8. cut the rice noodle sheets into an 8-inch square and fill the 2 spoons of meat filling.
9. Wrap the meat by folding each edge.
10. We may get 6 to 8 pieces from that one noodle pack
11. Insert the steamer in the Chinese wok and add 4 cups of water.
12. In the ceramic dinner plate. lay 3 rinsed cabbage leaves in the plate and place all the prepared meat filled noodle on top of the cabbage.
13. Put the plate on the top of the steamer insert and cover the work.
14. Steam for about 30 min with medium-high heat.
15. we can enjoy the meat parcel itself. Or we may cook the bone broth with oyster sauce and soy sauce making sweet broth to enjoy that meat parcel.
( sauce: 2 cups of chicken broth, 2 slices of ginger, oyster sauce 1 tsp, 1 tbsp soy sauce, 1/2 tbsp sugar, 4 pieces soaked wood ear mushroom, 2 tbsp cornstarch mix with 3tbsp water) boil the together till right consistency. We may add egg in it too) Optional.
