Hidden Treasure (Monpetok)

Hidden Treasure (Monpetok)

From   Firangi Tadka

Prep: 55 minutes

Cook: 25 minutes

Method: Easy

Course: Dessert

Type: Burmese

Key Ingredients:

A sweet treat from Burma which is now called Myanmar – sweet dumplings steamed wrapped in banana leaves

Ingredients

  • Banana leaves, cut into 5 inch squares a few
  • Coconut, grated 1
  • Rice flour 1 cup
  • Brown sugar ½ cup
  • Salt ¼ tsp

Methods

  • Take rice flour in a bowl, add salt and mix. Add sufficient water and knead for 5 minutes or till smooth. Set aside for 30 minutes.
  • Heat banana leaves directly on flame to make them soft taking care that they do not burn.
  • Heat a non-stick pan, add brown sugar and 2 tbsps water and cook till the sugar caramelizes. Add coconut and mix on medium heat till well blended. Set aside to cool
  • Place plastic wrap on the worktop and on it place a piece of banana leaf.
  • Divide the dough into equal balls and place one of the banana leaf. Cover with another plastic wrap and flatten the dough ball to shape like a puri.
  • Remove plastic wrap from top, place 1 tbsp of caramalized sugar-coconut stuffing on the puri.
  • Roll the banana leaf piece enveloping the puri in the shape of a cone and then wrap securely from all sides so that it looks like a pyramid. Hold this together with a toothpick.
  • Heat sufficient water in an idli steamer. Place these pyramids on a greased perforated plate and keep it in the steamer. Cover the steamer with its lid and steam for 10-15 minutes.
  • Unwrap the pyramids partly and serve.
Beya Kya (Split Pea Fritters)

Beya Kya (Split Pea Fritters)

Prep: 8 hours

Cook: 15 minutes

Method: Easy

Course: Dessert

Type: Burmese

Key Ingredients:

  • Dried peas and gram flour

A delicious Burmese style starter – dried peas boiled, mixed with gram flour and some aromatics and deep-fried

Serving Suggestion : Serve with tomato ketchup.

Ingredients

  • Gram flour (besan) 1 cup
  • Boiled dried peas 1 cup
  • Onion, finely chopped 1 cup
  • Fresh red chillies, finely chopped 2
  • Salt to taste
  • Turmeric powder ¼ tsp
  • Lemon, cut into wedges 1 for garnishing
  • Oil for deep-frying

Methods

  • Take the peas in a bowl and mash slightly with a masher. Add onion, red chillies, salt, turmeric powder and mix. Add gram flour and around ½ cup water or just enough to bind, taking care that the batter is too thin.
  • Heat sufficient oil in a kadai.
  • Put teaspoonful of this batter into hot oil and deep-fry on low flame. Do not use up all the batter in one go, fry in batches.
  • When the fritters turn brown, drain them on absorbent paper.
  • Serve hot.
Chin Hin Sour Soup

Chin Hin Sour Soup

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Dessert

Type: Burmese

Key Ingredients:

  • Green tomatoes
  • Spinach

A popular Burmese sour soup – very refreshing

Ingredients

  • Green tomatoes 3 to 4
  • Sesame (til) oil 2 tsps
  • Garlic cloves, finely chopped 2
  • Onions (halved vertically and sliced horizontally) 1 cup
  • Red chilli powder ½ tsp
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Spinach, finely chopped 1 cup

Methods

  • Heat sesame oil in a deep non-stick pan, add garlic and onion and saute on high heat.
  • Add 4 cups water, red chilli powder, turmeric powder and salt and mix well. Cook on low heat.
  • Finely chop tomatoes and add to the soup, mix and cook for 10 minutes.
  • Add spinach and mix well. Cook for 2 minutes.
  • Serve piping hot.
Coconut Spiced Burmese Style Rice

Coconut Spiced Burmese Style Rice

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Dessert

Type: Burmese

Key Ingredients:

  • Fresh coconut
  • Rice
  • Sambhar powder

Next time there is leftover rice, do make this dish – it is absolutely fabulous

Ingredients

  • Rice, cooked 2 cups
  • Fresh coconut, scraped ½ cup
  • Oil 2 tbsps
  • Onions, finely chopped 1 cup
  • Curry powder / sambhar powder ½ tsp
  • Turmeric powder ½ tsp
  • Cinnamon powder ½ tsp
  • Clove powder ½ tsp
  • Bay leaf 1
  • Salt to taste

Methods

  • Heat oil in a non-stick wok, add onions and saute for 5 minutes.
  • Reduce heat, add curry powder, turmeric powder, cinnamon powder, clove powder, bay leaf, salt and coconut and mix well. Saute for 2-3 minutes.
  • Add rice, mix well and cook till the rice gets heated through.
  • Transfer into a serving bowl and serve hot.
Khowsuey

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Dessert

Type: Burmese

Key Ingredients:

  • Chicken
  • Noodles
  • Coconut milk

A traditional Burmese dish

Ingredients

  • Boneless chicken, cut into small pieces 250 gms
  • Oil 2 tbsps
  • Onion, finely chopped 1 cup
  • Gram flour (besan) 4 tbsps
  • Chicken stock 2 cups
  • Carrot, finely chopped 1 cup
  • Salt to taste
  • Coconut milk 1 can
  • Noodles, cooked 1 cup
  • Paste
  • Dried Kashmiri red chillies, soaked in water 15
  • Coriander seeds 4 tbsps
  • Cumin seeds 2 tsps
  • Ginger, sliced 1 inch
  • Toppings
  • Spring onions, finely chopped 4
  • Fresh coriander leaves, chopped ½ cup
  • Garlic cloves, sliced and deep-fried a few
  • Medium onion, finely sliced and deep-fried 1
  • Egg, hard boiled, peeled, sliced 1
  • Peanuts, roasted and crushed ½ cup
  • Sev ½ cup
  • Lemon juice 2 to 3 tbsps

Methods

  • To make paste, drain red chillies and put into mixer jar. Add garlic cloves, coriander seeds, cumin seeds, ginger and a little water and grind into a thick paste. Transfer into a bowl and set aside.
  • Heat oil in a deep non-stick pan, add onions and saute till light brown. Add ground paste and saute on high heat for 5 minutes.
  • Add gram flour, mix and saute taking care that it does not burn.
  • Add chicken stock and mix. Add chicken pieces and carrot, mix and cook. Add salt, mix, cover and cook for 5-10 minutes.
  • Add coconut milk and mix. When it turns yellowish color, the khow suey is ready.
  • To serve, take noodles in a serving bowl, pour khow suey over it. Add topping of your choice or add a little of all toppings - spring onions, coriander leaves, fried garlic, fried onion, boiled egg, crushed peanuts, sev and lemon juice.