Chet glay hin – Chicken Curry

Ingredients :

  • 3 teaspoons of garam masala
  • 1 fresh red chilli
  • 3 sheets Caloupilé or Kari
  • 2 cloves garlic
  • 2.5 cm of fresh ginger
  • 6 shallots
  • 3 tablespoons of peanut oil
  • ½ teaspoon of freshly ground black pepper
  • ½ teaspoon of cinnamon
  • 1 teaspoon of dried peppers, roasted and ground
  • ½ teaspoon of ground turmeric
  • 4 chicken legs
  • 50 cl of chicken broth
  • 2 lemons
  • fish sauce

Preparation :

In a bowl, sprinkle the chicken with turmeric, chili grind, cinnamon, pepper and salt.

Rub skin the chicken pieces with the spice mixture and let the chicken soak for 1 hour.

Heat oil in a pressure cooker and fry the chicken over a low heat until the skin browning and set aside.

Mix the shallots, garlic, ginger and fresh chilli in a blender or with a mortar and make a puree.

Put into the casserole and cook about 2 minutes to soften the paste and release the aromas.

Add Kari leaves and garam masala and cook another 2 minutes, return chicken to the casserole and add the chicken broth over high heat. Bring to a boil, then reduce heat to low, simmer over low heat for about 45 minutes until chicken is very tender and the sauce is reduced.

Check seasoning, adding a dash of lime juice and fish sauce.

Serve hot with plain rice.

Tips : This dish is served with rice, you can flavor it with coconut.

Anecdotes : The use of spices and garam masala, sweet Indian curry powder, illustrates the influence of cooking methods on Indian cuisine Burmese, although all Burmese curries do not follow this example.

Seeni Sambol – sambal with onion

Ingredients :

  • 1 kg of onions
  • 50 g of sugar
  • 8 cardamom pods
  • 2 cinnamon sticks
  • 4 cloves garlic
  • 1 tablespoon of chili powder
  • 3 tablespoons of concentrated of tamarind
  • 6 leaves of caloupilé
  • 5 cm of leaves of pandanus (rampe)
  • 50 g of ghee
  • Salt

Preparation :

Mince the onions finely and grind the cardamom seeds.

Heat oil in skillet, saute the onions, cardamom, cinnamon, cloves, the leaves of pandanus and caloupilé, with a pinch of salt.

When the onions are golden brown, empty the biggest party of the oil to leave only the equivalent of a teaspoon.

Add chili powder and the concentrated of tamarind, mix well. Saute for 5 minutes over high heat, until mixture is deep brown and the liquid has evaporated.

Add sugar and mix well and immediately remove from fire without caramelize.
Let cool and refrigerate.

It is consumed warm or cold as an accompaniment to many dishes.

Tips : If you do not have a “rampe” pronounced “rampé”, you can replace it with a bunch of chives … but the taste will be different of course.

beef rendang

Ingredients :

  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of chili powder
  • 6 cloves garlic, minced
  • 5 cm of ginger, peeled and grated
  • 5 cm of fresh galangal, peeled and grated
  • 1 teaspoon of black peppercorns coarsely crushed
  • 4 cardamom pods, crushed
  • 4 red chillies, seeded and chopped
  • 1 stalk lemongrass, finely chopped (just the bulb)
  • 3 large onions, finely chopped
  • 2 tablespoons of tamarind water
  • 3 tablespoon of cooking oil
  • 1 kg of braising beef
  • 80 cl of coconut milk (2 cans)
  • 20 cl of beef broth
  • 1 tablespoon of brown sugar
  • 4 kaffir lime leaves (bergamot) sliced ​​
  • 3 anise star
  • 1 large cinnamon stick

Preparation :

Cook beef in water with the peppercorns, onion and salt. A boil, reduce heat and remove gray scum that forms .
When there is no more foam, let cook covered for 2 hours. Once cooked, cut the beef into cubes and reserve. Strain the stock with a sieve.

Coarsely grind the salt, turmeric, chili powder, garlic, ginger, galangal, peppercorns, cardamom and chili in a blender. You can also use a mortar or pestle. Add the lemongrass and onions, then blend again until dough is dry. Stir in the tamarind water and mix again. The dough should be homogeneous.

Heat oil in a stewpan and pour  the spice paste, fry for 2 to 3 minutes stirring constantly.
Then add the beef with all remaining ingredients and bring slowly to a boil stirring constantly.

Reduce heat, let simmer half covered for 2 hours over very low heat, stirring occasionally. The sauce should reduce and thicken. The taste of all spices should blend harmoniously.

Serve with rice.

Tips : Can be added to the end of the cooking potatoes or small red beans.

Anecdotes : The rendang is a dish originating in  Minangkabau in Indonesia and is now consumed throughout the country, but also in Malaysia and Brunei.

Moorgi kosha – Chicken Curry Bengal

Ingredients :

  • 3 tablespoons of vegetable oil
  • 1 red onion minced
  • Salt
  • 1 bay leaf
  • 3 tablespoons of water
  • 1 tablespoon of turmeric
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground paprika
  • 2 tablespoons of ground ginger
  • 2 large cloves garlic minced
  • 1 kg of chicken breast, diced
  • 1 tomato, thinly sliced ​​
  • 1 teaspoon of sugar
  • 3 pods cardamoms coarsely ground
  • 3 cloves
  • 1 stick cinnamon
  • 1 tablespoon of ghee
  • 1 tablespoon of ground coriander
  • 1 large bunch fresh coriander, finely chopped

Preparation :

Heat oil in a wok or skillet over high heat. Add 1/3 of the onion and cook until browned, add salt. Remove from heat and let rest on paper towels and set aside.

Add bay leaf and remaining onion in a saucepan, add salt and cook until onion is golden and crisp. Add turmeric, chilli powder, paprika, ginger, garlic and water, mix well and simmer.

Add chicken pieces and tomato slices, salt and add sugar, stir. Add cardamom, cloves, cinnamon, ghee and 1 tablespoon of water. cover and simmer over low heat for 30-35 minutes until there was no more water.

Remove the cover. If water remains in the pan, increase heat to medium. Add the ground coriander and cook until all liquid has evaporated, you can keep a little broth for the sauce if you like.

Transfer to a serving dish and garnish with chopped cilantro and onion rings previously set aside.

Serve with naan or basmati rice.

Chicken kurma

Ingredients :

  • 600 g of chicken
  • 1 cup of coconut cream
  • 50 cl of coconut milk
  • 125 ml of oil
  • 3 of cardamom pods
  • 2 of star anise
  • 1 of cinnamon stick
  • 2 red chili
  • 3 cloves
  • 3 cm of ginger
  • 4 cloves garlic
  • 5 tablespoon of Kurma powder
  • 6 shallots
  • 1 cup of water

Preparation :

Mix finely chopped 1 clove garlic and 3 shallots, place in bowl and add thekurma and 1 tablespoon of water : it must make a paste.

Finely chop the shallots and remaining garlic cloves.
Mince the ginger and chillies into rings.
Cut chicken into cubes.

Heat oil in a pan and fry the shallots, minced garlic and spices until the flavors emerge.

Add the paste and fry until the oil separates, then add the chicken and remaining water and cook until chicken is tender.

Add coconut cream, coconut milk and chilli and let simmer 30 minutes over low heat until the sauce thickens.

Serve with rice.

Tips : If you don’t have the kurma powder take : 60 g of coriander, 10 g of aniseed, 10 g of black pepper, 10 g of cumin , 2 g  of cinnamon, 2 g of cardamom, 2 g of cloves, 10 g of saffron or turmeric , 2 g of red chili, 1 g of star anise, 1 g nutmeg and almonds then grind and mix them.

Pho – beef soup and rice noodles

Ingredients :

  • 3 kg of Ribs
  • 500 g stewing beef or rump steak or other piece of tender beef
  • 4 onions
  • 1 piece fresh ginger, minced
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • salt
  • 500 g of fresh rice noodles or 250 g of dried noodles
  • 500 g of fresh bean sprouts
  • 6 spring onions
  • 4 tomatoes
  • nuoc mam sauce
  • lemon juice
  • 2 green or red chilis
  • chopped coriander leaves

Preparation :

Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.

Cook noodles in another pot, they should remain fairly firm.

Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.

Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.

To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced ​​tomatoes and onions in each bowl and pour the broth.

The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.

Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.

Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.

kukul mas curry – curry chicken

Ingredients :

  • 1,5 kg of chicken
  • 3 tablespoons of ghee or oil
  • 1/4 teaspoon of fenugreek seeds (optional)
  • 10 curry leaves
  • 2 large onions finely chopped
  • 4-5 cloves garlic minced
  • 2 teaspoons of grated fresh ginger
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground fennel seeds
  • 2 teaspoons of paprika
  • 2 teaspoons of salt
  • 2 tablespoons of vinegar
  • 2 peeled and crushed tomatoes
  • 6 capsules of cardamom crushed
  • 1 cinnamon stick
  • 1 stalk lemongrass or 2 pieces of lemon zest
  • 1 cup of coconut cream

Preparation :
Cut chicken, separate the white of the wings and the drumsticks of the thighs. Leave whole the wings and drumsticks.

Heat ghee in a pan, fry fenugreek and curry leaves until they start to brown, add onions, garlic, ginger, turmeric, chilli, coriander, cumin, fennel, paprika, saltand vinegar and mix well.

Add chicken pieces and stir over medium heat so they are well coated with spices. Add tomatoes, cardamom, cinnamon and lemon grass and
cover and let simmer over low heat for 50 minutes.
Add the coconut milk, a little lemon juice.

Serve with rice and side dishes.

Tips : This is the paprika who gives red color to the curry. In Sri Lanka, we reach the same result with thirty red chili.

Sago gula melaka – tapioca pudding

Ingredients :

  • 1 cup of tapioca pearl
  • 2 cups of water
  • 1 small cinnamon stick
  • 155 g of palm sugar or brown sugar
  • 1 cup of coconut cream
  • 1 pinch of salt

To serve:

  • 1 cup of coconut cream
  • 1 cup of palm sugar syrup

Preparation:
Cook the tapioca and cinnamon stick in a saucepan with water until it thickensand have to be transparent.

Cut palm sugar and melt it with 1/2 cup of water over low heat, then strain.
Add the melted sugar, tapioca pearl, 1 cup of cream of coconut and a pinch of salt and cook, stirring constantly until it thickens, pour into a pan and cool.

Refrigerate until pudding is firm.
Turn out onto the coconut cream and sprinkle with pinch of salt and pour of palm sugar syrup for icing.

Tips : You can prepare it with palm sugar and coconut milk, or by brown sugar mixed with a little maple syrup.

Anecdotes : The Gula Melaka refers to palm sugar syrup poured over tapioca pearls (sago), his name was given him against the Malaysian port of Malacca.