DEEP FRIED FISH IN SOY SAUCE

OHN NYOT KYAUNT SWE (COCONUT NOODLE SOUP)

HTAN THEE MONT

Ingredients

2 cups of rice flour

2 1/2cups of palm sugar or Sugar

21.2 cups of coconut milk (I use 1 can of ,(Mae Ploy) cocount milk -560ml)

1 cup of toddy palm paste

1 cup of ground coconut

1/2 teaspoon of yeast

pinch of salt

pinch of baking powder

1. Mix the rice flour ,toddy palm paste, yeast, sugar ,salt and baking powder together.

2. cover with thin cloth and leave it in warm place for 2 -3 hours.

3. After 2-3hours , pour coconut milk and mix it well and pour it into the baking cups and put ground coconut on the top of each cup or you can use ground coconut when you serve.

4. Put "htan thee mont" cups in the steamer and steam for 15 minutes.

5. When it is ready take out from steamer , remove the baking cups and serve it warm.

CHICKEN & VEG BUNDLES

Ingredients

1/2lb of skinless , boneless chicken thingh

2 tsp cornflour (corn starch)

3tsp of light soy sauce

1 /2 tsp salt

2tsp sesame oil

1/2 tsp of ground white pepper

4 fresh or dry shiitake mushroom

1/2 cup sliced drained canned bamboo shoots

1 small carrot

1 small zucchini

1 large leek

1.Remove any fat from the chicken thinghs and cut each side as you like.Place in a bowl and add the cornflour, half of the soy sauce,salt and white pepper and mix well. Cover and marinate for 15 minutes.

2.discard the muchroom (if dry muchroom,leave the muchroom in warm water for 20minutes.)then cut it a bout 4 in each .cut the carrot ,zucchini and bamboo and place it in a bowl.

3.Boil a pan of water ,Cut the leek in a half . Add the leek and blanch untill soft. Drain then and slide the leek down.

4.Wrap a strip of leek around a portion of each chicken and vegetable to make neat bundles.

5.Place the chicken and vegetable bundles in the steamer cover and steam for 5minutes.If the bundles are big steam for 10-12 munutes or until the filling is cooked.

6.Mix the remainging soy sauce with the sesame oil and use as a sauce for the bundles or you can pour over the bundles befor you serve .

EGG PARCEL

MINCED PORK & SALTED EGGS

SEAWEED SOUP

This is good for your kids and you will like it as well.

HOT PEPPER PASTE PORK RIBS

STIR-FRIED MUTTON

LAPHET THOTE (PICKLED TEA LEAF SALAD

CHIN POUNG KYAW

SPICY & SOUR PORK HOCK SOUP

PORK BELLY IN BLACK BEANS PASTE

PALUDAR

SARDINES SALAD

KYAT THAR DANBAUK

AGAR JELLY

PUMPKIN PUDDING

STIR-FRIED VERMICELLI

SPICY RICE SALAD

SWEET & CRIPY CHICKEN

DEEP FRIED SHAN TOFU

DEEP FRIED CRAB STICK ROLLS

BEEF & CHICKPEAS MASALAR CURRY

BOILED EGGS IN TAMARIND SAUCE

DEEP-FRIED SPRING ROLLS

Every body likes spring rolls. I don't know why ? I like it a lot too.

Ingredients

1 lb of spring roll sheet

1 cup of mung bean noodle

2cup of minced pork or chicken

1 cup of crabmeat

1 egg

1/2 of shredded cabbage

1/2 of shredded carrot

1/2 cup of ear mushroom (finely slied)

1 tbsp chopped garlic

1/2 tbsp black pepper

1 tbsp of light soy sauce

1 teasp of chicken flavored broth mix

5-6 cup of cooking oil for deep fry

Sweet chili sauce ( you can get it in the store )

1, Soak the noodle for 10 minutes or until soft, drain and cut into short.

2, Saute the garlic in 3 tbsp of oil until goden and fragrant , add pork or chicken ,crabmeat ,Egg, noodle , mushrooms, black pepper ,light soy sauce and chicken flovored broth mix. Stir until it becomes fairy dry , remove and allow to cool.

3, Place the mixture in the large bowl, add cabbage and carrot and toss to mix well.

4, Spread a spring roll sheet on a flat surface, place 2 tbsp (if the sheep it small)3 to 4 tbsp (if the sheep it large) of the filling in the center, fold both sides of th sheep to cover the filling and roll it tightly.( Usually, when you buy the spring roll sheep, you can see how to cover and tight it on the back of the bag).

5, Preheat the oil over medium- low heat until hot. Deep fry the spring rolls until crispy and golden brown.

6, Remove and drain on the paper tower .

7, Serve hot with sweet chili sauce. (Enjoy)

Tip; The thick batter is made made from 2 tbsp of wheat flour and 1/4 cup of water. Stir over low heat until the batter is done and clear , remove from the heat.

KAI LOK KUI

FRIED CAULIFLOWER & TOFU

Fried Cauliflore & Tofu is good idea for who eat vegetarian and who want to diet too.

CHICKEN WITH GOURD

This is called kyet thar buthi hin. When ever I cook this dish, I always miss my old high school friends.We had this on the last night of school year to say good bye.

FISH PASTE SAUCE

Hey friends , look at ! I have fish paste sauce too.

SPICY TOMATO SAUCE

You can dip spicy tomato sauce with any kind of vegetables.

PORK & POTATO CURRY

FRIED CHICKEN IN BLACK BEANS SAUCE

TOM YUM PLA

BUTTER BEANS IN TOMATO SAUCE

This is our side dish in Burma. The sour taste of tomato sauce make you to have more rice. It is so great in winter time.

FRIED-BOILLED EGGS IN TOMATO SAUCE

Kyet U sipyan, this is our family especial dish when we were little.

RICE NOODLE SALAD

I make rice noodle salad for my easy lunch or dinner.My son very like it when I make it not too spicy for him.

PHAT THAI

Every body knows Phat Thai,who loves Thai food.

STIR-FRIED NOODLE

This is called khaut Swe Kyaw. Many people like it.

COCONUT RICE & CHICKEN CURRY

This is called Ohn htamin nae kyet htar Sipyan.In Burma, We serve this dish for our especial guest.

CATFISH IN TOMATO SAUCE

PRAWNS IN TOMATO SAUCE

When ever I have this Prawns in tomato sauce, my co-workers,my mom and my son they all like it.

STIR-FRIED CRAB WITH CURRY POWDER

When you want Thai sea food, you much try this.

SUSHI

This is my Sushi. It is look gread isn't it ? All my co-worker like it.

BEEF CURRY

Beef Curry is our main dish in Burma . When my dad cooks beef curry, he fries all the ingredients first and when the ingredients is cooked, he put masalar marinate beef. I like it a lot.

PE PYOTE

Pe Pyote is made with dried whole yellow peas. In Burma, we have htamin kyaw( fried rice)with Pe Pyote. You can eat Pe Puote with Naan bread or Palarta too. Pe Pyote is very especial for breakfast in early morning. We all like it.

Ingredients

3 cup of dried yellow peas( some product call as yellow split peas)

1tbsp of baking soda

1/2 tbsp of salt

1tbsp of black soy sauce

3 cup of water

1, Soak yellow peas with baking soda over night

2, Rinse over night yellow peas, place into the saucepan and add all the ingredients and 3 cup of water. Boil it in medium- low heat for 30-45 minutes or until the water has been absorbed completely. be sure to stir but not too much so it cook evenly and does not get burn. ( do not add more water)

With " Pressure- cooker" (if you have one)

3 cup of dried yellow peas , (some product call as yellow split peas)

1 tbsp of baking soda

1/2 tbsp of salt

1tbsp of black soy sauce

1/2 ( half ) cup of water

1: soak yellow peas with baking soda over night

2: Rinse over night yellow night yellow peas.

3:place yellow peas in to the pressure-cooker ,add all the ingredients and 1/2 (half)cup of water.

4:boil it in medium-low heat for 20 minutes or you can turn off the heat when you hear the pressure-cooker is whistle . After you turn off the heat , do not open the lid right a way leave it for 10 minutes and open.

Tip: It is more better with pressuer-cooker because save your time and does not break the peas. With saucepan some time I stir too much so the peas get break out.

KYET THAR SIPYAN

This is Burmese chicken curry. It is one of our main dishes in Burma. I love my dad's chicken curry with masalar in it.