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.