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Recipes - Burmese Dishes

From Nimbupani Recipe jar

(This article is sponsored by Milan Restaurant)

Burmese Rice


1 1/2 teacups uncooked rice
1 large sliced green or red pepper
1 teacup mixed boiled vegetables (french beans, carrots, green peas, cauliflower)
2 sliced onions
2 teaspoons white vinegar
2 1/2 teaspoons sugar
1 stick cinnamon
2 cloves
6 tablespoons tomato ketchup
2 teaspoons chili sauce
6 tablespoons oil
salt to taste
To be ground into a paste
12 mm. (1") piece ginger
3 to 4 green chillies
3/4 teaspoon chilli powder
1 teaspoon cumin seeds (jeera)
2 cloves
1 stick cinnamon
Add the vinegar to the paste and mix well. Add the green or red pepper and allow to marinate in the paste for 1/2 hour.
Heat 2 tablespoons of oil in a vessel. When hot, add the sugar.
When the sugar melts, add the cinnamon and cloves and fry for a few seconds.
Add the uncooked rice, salt and just enough water to cook the rice.
When the rice is cooked, spread on a big plate.
Add 2 tablespoons of tomato ketchup, 1/2 teaspoon of chili sauce, and salt to the rice. Mix well.
Heat the remaining oil in a vessel and fry the onions until golden in color.
Add the pepper, boiled vegetables, the remaining tomato ketchup and chili sauce and salt.
Cook on a slow flame for 5 minutes.
. On a greased baking dish, spread the rice and the vegetable in alternate layers so that there are 3 to 4 layers of each.
Cover and bake in a hot oven at 450°F for 20 minutes.
Unfold on a plate and serve hot.

Burmese Spaghetti

2 teacups boiled spaghetti
3 sliced onions
½ cup French beans
2 carrots
2 tomatoes (cut into big pieces)
1 tablespoon Worcestershire sauce
6 tablespoons tomato ketchup
2 tablespoons white vinegar
4 chopped green chilies
1/2 teaspoon chili powder
4 tablespoons oil
salt to taste
3 tablespoons chopped spring onions for decoration

Cut the French beans and carrots into long pieces and boil them.
Heat the oil in a vessel, add the onions and fry until golden brown.
Add the vegetables and tomatoes and cook for four minutes.
Add the spaghetti, Worcestershire sauce, tomato ketchup, vinegar, green chilies, chili powder and salt and cook for a few minutes.
Serve hot, decorated with chopped spring onions.
Rice Noodles - Khowsuey

For the noodles
1/2 cup rice noodles
For the khowsuey sauce
2 tablespoons roasted chana dal (daria)
1 small onion, sliced
4 cloves garlic
2 teaspoons coriander seeds
2 teaspoons cumin seeds (jeera)
3 red chillies
12 mm. (1/2") piece ginger
1 cup coconut milk
a pinch sugar
1 tablespoon oil
salt to taste

For the garnish
2 spring onions, chopped

lemon wedges (optional)

For the rice noodles
Bring 2 cups of water to a boil.
Pour the boiling water over the rice noodles.
Cover and keep aside for 5 minutes.
Drain and keep aside.

For the khowsuey sauce

Grind the chana dal, onion, garlic, coriander seeds, cumin seeds, red chilies and ginger to a smooth paste.
Heat the oil in a pan and fry the paste for some time.
Add the coconut milk, sugar and salt and mix well.
Simmer for a few minutes and keep aside.

How to proceed

Place the noodles on two serving dishes.
Pour the khowsuey sauce over the noodles.
Garnish with the spring onions.
Serve hot with lemon wedges.

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