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.)

Chicken Curry Noodle

To Honor my friend

Our father always took care of our family as every father should. But one thing I want to brag about him is that he always love to have good food and let us try many different foods since we were young.

From these varieties, one noodle dish consisting of Indian, Chinese and Burmese influences is one I remember particularly well. As our country has a rich, diverse culture with Churches, Chinese Temples, and Mosques in downtown despite the majority of people being Buddhist and having pagodas across the country. In my memory, this noodle dish was available in a neighborhood near the downtown Mosque.

The Indian influences are brought out by the use of curry, while soy and oyster sauces that are used in this dish fulfill the Chinese component. Finally, fish sauce, roasted chili, and besan powder bring the Burmese influence to the meal. It is fair to say that this is a Burmese fusion noodle dish with the use of these ingredients.

During one of our Myanmar family gatherings, one sweet family invites us over for dinner and I got this delicious recipe from my friend whom I consider family. In honor of remembering her recipe, I would like to share this recipe with you for another option of a noodle dish. This dish has been easy to make and has remained one of our family favorites.

Chicken Curry Noodle (5 Serving)

12 oz     Pasta pack (normal spaghetti or angel hair pasta)
16 oz     Chicken (boneless skinless chicken thigh)
8 oz       Coconut milk
1 cup     Fine chopped Onion
1 Tbsp   Garlic
2 Tbsp   Fine chopped ginger
2 tsp     Turmeric Powder
1 Tbsp   Chilli powder
1 Tbsp   Oyster Sauce
2 counts Bay leaves
1 Tbsp   Dark Soy sauce
1 tsp      Light soy sauce
1 cup     Thin sliced onion
1 cup     Thin sliced Cabbage (shredded cabbage)
1 count   Lime
1/2 cup   Chiffonade mint leaves
5 tsp      Roasted Bean powder (Roasted Besan)
5 tsp      Roasted crushed red pepper
5 tsp      Fish sauce
1/4 cup  Canola Oil
3 tsp      Salt

Instructions

1. Put 1 cup finely chopped onion, 1 tbsp garlic, and 2 tbsp ginger into the chopper or blender to make a fine paste.

2. Cut the chicken pieces into bite-size cubes and marinade with 2 tsp salt, turmeric powder, and light soy sauce.

3. On the stove top, into the 4 qt pan,  add the oil and heat the pan then add the ginger, garlic and onion paste with chilly powder then stir with wooden spoon.

4. Add chicken and cook for 5-10 minute to make sure all the water cooked out of chicken.

5. When all the water is gone, add the coconut milk and bay leaves together in the pan and let it simmer for 15 -20 minutes. We may also add 1/2 cup water just to make more curry sauce for the noodle.

6. Preparing Noodle:  Boil the pasta according to the direction from the packet. Strain the noodle with a strainer and wait for 15 minutes. In the mixing bowl, Add 2 tbsp dark soy sauce, 1 tbsp oyster sauce to the noodle and mix it thoroughly.

7. One Serving Plate: In the pasta plate or bowl, add shredded cabbage, sliced onion, mint
   ( 2 tbsp: 2tbs : 1 tsp), add seasoned pasta (1 cup).

8. On top of that noodle, add 1 tsp roasted besan powder, 1 tsp roasted crushed red chili, 1tsp fish sauce, 1/2 tsp lime juice ( may add more for sour taste).

9. Then pour warm chicken curry sauce on top of the noodle about 5 Tbsp together with meat.

10. We have to mix the noodle, sauce, and vegetable thoroughly together to enjoy the spicy curry noodle. We may use more roasted crushed chili powder for spicier taste.

Valentine

Happy Valentine's Day!

As we moved overseas, we had no prior knowledge of the celebration of Valentine's Day in our home country. But when we arrived in Singapore, we took notice of young couples celebrating Valentine's Day since the country was well developed.

Instead of celebrating over 20 years of marriage as an aging mother on Valentine's Day, my plans for the holiday are different than most: in which I take the liberty of making a nice meal for my immediate and extended family would enjoy.

A fond memory I have is of my father persuading my sisters and me to eat out often. In several instances we preferred to go eat Bee Hon Soup (a Rice Vermicelli Soup dish with pork meatballs, called Kyay Oh), but our mother overruled our choice and naturally, our father would agree to make her happy, so we usually ended up at a generic Chinese restaurant.

On this long weekend in which Valentine's Day comes together with Presidents' Day, I plan to make this soup in honor of the loving memories we cherished during our teenage years.

Vermicelli Soup with Pork Meat Ball (3 serving)

Ingredients

Prep 1. For soup stock

2 lb      Pork Neckbone (or spare rib)
2 slices ginger
2 tsp    light soy sauce
1 tbsp  Sugar
Salt to your own taste
(Optional: carrot, celery, parsnip to make pure vegetable sweetness)
0.5 tsp White pepper

1. In the 6 qt pan, add above all ingredients with 4 qt of water then boil it with high heat.

2. When it starts boiling, turn down the heat to medium and let it simmer for 2 hours.
( Every soup stock taste better next day if we save in fridge)

Prep 2. For meatball

1 lb     Ground Pork
1 tsp   White pepper
0.5 tsp Black pepper
1 tbsp  Sugar
1 tsp    Salt
2 tbsp   Corn Starch (Binding ingredient for meat)
0.5 tsp  (MSG optional)

1.  In a clean dry bowl, add above ingredients and seasoning together.

2.  Mix it thoroughly with your hand or use mixer to blend in all together.

Prep 3. For other toppings

6 cooked frozen fish ball (thawed)
6 cooked frozen pork ball (thawed)
6 pieces  firm tofu (1 cubic inch)
6 pieces  cooked quail egg (peeled)
3 cups    rough cut Gai Choy (Chinese vegetable)
1.5 cups  1 inch cut Chinese Chives
3 counts Egg (optional)
( boiled pork stomach, pork Kidney, pork liver such as pork organs are optional)
( Pig organ soup is famous delicacy authentic food in Asia)

Instructions

1. In the 2 qt size soup pot, pour 1 qt of soup stock into the pot and boil with high heat.

2. When it starts boiling, add 1 cup pre-seasoned minced pork ( ground pork) into the soup pot with the spoon one at a time. Then cover the pot and let it boil for 5-10 minutes.
( It also depends on how you want to cook the meat.)

3. Then add 2pics of fish ball, 2 pieces of hard-boiled quail eggs, 2 pics of tofu let it boil again for 3 more minutes.

4. Season the soup with salt, and sugar to your own taste before step 5.

5. Finally,  add the greens ( 1 cup Cut Gai Choy and 0.5 cups cut Chinese chives). After adding green, on top of the vegetable add 1 cup presoaked vermicelli.
then let it boil again for 5 minutes.

6. If we choose to add egg,  we may add the fresh egg together with vermicelli.

7. When the vermicelli is tender enough to chew,  pour everything into the serving bowl.

Every individual serving soup bowl, we need to make it individually in each soup pot.

(Note: If we use pig organ, the time of cooking may be different.)
( Sri Racha Chili Sauce is the best paring dipping sauce. )