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)