Hin Lay Hin
On my previous trip to Myanmar, one of my cousins mentioned this very interesting dish. It was so sweet moment with her that she verbally explained the recipe in detail while we were riding in the car. I didn't have a chance to make it for quite a while because the precious sorrel leaves are stored in the freezer for winter stock.
One weekend morning from a spring garage sale, I found one vintage-style crockpot. The sale was almost ended and they were eager to get rid of this. So I decided to buy this at a very reduced price. But the clay pot is so cute and the heating pad is still working.
I boiled water in it as soon as I get back home and it worked beautifully. So I decided to make the Burmese-style fish dipping sauce in this crockpot. Actually, this fish paste smell is so stinky, and not many people can tolerate it when we boil it indoors. As a Burmese, I grew up with this stinky sauce and many of our people think it is fragrant. How funny does it sound? It could be like blue cheese that some people can't appreciate.
Anyway, I made that fish paste dipping sauce with the crockpot and I have some leftover pork curry in the fridge. And I also need to clear the frozen sorrel leaves that were sitting in the deep freezer so I can restock new sorrel leaves this summer. I decided to make that Hin Lay Hin that my cousin told me about. I learned from my big aunt how they coped with their hardship without electricity or a refrigerator in a small town in the olden days. The leftover fish curries could be mixed with vegetables by making a stew and served for the meal the next day.
Hin lay hin is also known as " Kyaung Hin Lay", " Kyaung" referring to a Buddhist monastery. In Burma, in most of the monasteries, the leftover food offerings for the day such as main dishes and side dishes will be mixed together and cooked with sorrel leaves the next day. This dish is then served as breakfast for all the young monks who learn religious study as well as not to waste the food at the temple. Hin lay Hin is a quite popular dish for every Myanmar who loves sorrel leaves.
Hin Lay Hin
Ingredients
1 lb pork ( cut into bite-size cubes)( prefer tenderloin)
1 Onion chopped
1 Bunch sorrel leaves
1/2 cup Bamboo shoot ( small slices )
1 tsp Chili Powder
3,4 cloves Garlic chopped
3,4 Thai green Chillies
1 tsp chopped ginger
1 cup cut okara
1 tsp Shrimp paste
1 tbsp Fish sauce
2 shallot cut into 4 pieces
1/2 tsp Turmeric powder
3 Tbsp canola oil
Instruction
1. Rinse the cut pork cubes with warm salt water and a tsp of vinegar to clear the gamy smell. Marinate with salt, turmeric powder, and chili powder.
2. In the 3-quart pot on the stovetop with medium-high heat, add oil and cook the chopped (onion, garlic, and ginger) till fragrant.
3. Add pork and fish sauce together and cook till all the water has evaporated, is fragrant, and the meat with meat and onion paste is blended well.
4. Add the sorrel leaves, bamboo shoot, shrimp paste, and green chili (optional)
5. when all the sorrel leaves ate soft and mixed with meat and bamboo shoot, add 2 cups of water and let it simmer on the stove for 30 minutes.
6. Add the cut shallot and cut okra into the pan and cover. ( you may also add the bean sprout but it is optional too )
7. After simmering for 30 minutes, add 3 Thai green chilies together with a few sprigs of cilantro and taste.
8. Add salt to your taste and when the meat is tender enough to your liking, It is ready to serve with white rice and fish sauce dipping in the green vegetable platter.
9. We may add the shrimp as the extra protein by adding together with Sorrel leaves. But it is also optional.
10. Pair this meal with grilled eggplant salad is such a fabulous accompaniment.
