| Nga Baung Doke - Fish
(Fish in Banana Leaves)
Cooking recipes ingredients
750 g ( 1½ lb) fillets of firm fish
1 teaspoon salt
teaspoon ground black pepper
½ teaspoon ground turmeric
2 medium onions
4 cloves garlic
I teaspoon finely grated fresh ginger
¼ teaspoon chilli powder, optional
1 tablespoon thick coconut milk
1 tablespoon ground rice
2 teaspoons sesame oil
8 leaves of Chinese mustard cabbage
large pieces of banana leaf or aluminum foil
few springs fresh coriander leaves
Cooking recipes directions
Cut fish into 8 pieces of equal size wash and dry well then
sprinkle with half the salt, pepper and turmeric. Leave aside
while preparing remaining ingredients. Slice one onion and
set aside. Chop the other onion and put into container of
electric blender with garlic and ginger, chili powder and
coconut milk. Blend to a puree. Mix puree with remaining salt,
pepper and turmeric. ground rice and sesame oil. Put in the
pieces of fish and mix well. Slice the thick middle rib out
of the mustard cabbage leaves and use in another dish (lettuce
or spinach leaves may be used if these are not available).
Cut banana leaves into pieces large enough to wrap the pieces
of fish and scald them or hold over heat to make them pliable.
On each piece of banana leaf put a leaf of mustard cabbage
and on it a piece of fish and some of the spice mixture. Top
with a few coriander leaves and some of the sliced onion.
Wrap fish first in the cabbage leaf, then make a parcel with
the banana leaf. Fasten with short bamboo skewers or wooden
toothpicks. Alternatively wrap in foil. Put in a steamer and
steam over gently boiling water for 20 25 minutes. Serve in
the leaves. Guests open their parcels on their own plates.
Serve a bowl of white rice alongside.
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|
Moh Let Saung - Dessert
(Coconut Milk with Sago)
Cooking recipes ingredients
l cup sago
4 cups water
¾ cup chopped palm
ice cubes
4 cups coconut milk
sugar
Cooking recipes directions
Wash and soak sago for approximately l hour, drain and put m a large
saucepan with 3 cups of the water. Bring to the boil and simmer
over a moderate heat until sago grains are clear. Cool and chill.
Put palm sugar in a small saucepan with remaining water and heat
gently until the cakes of sugar dissolve. Cool and strain the syrup.
For each serving, put approximately 4 tablespoons of chilled sago
into a tall glass, add 3 tablespoons syrup (or more according to
taste) and mix well. Add 2 3 ice cubes and fill up with coconut
milk. Stir and serve immediately. |
