Moh hin gha – mohinga – fish soup

Posté dans : Burma, Soup | tag(s) : , , , , par azizen.
Ease : 1
Cost : 2
Spicy :
People : 6
Baking : 30 Minutes
VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Ingredients :

  • 500 g of fish fillets
  • 4 onions, chopped
  • 6 cloves of garlic
  • 2 teaspoons of fresh ginger, finely chopped
  • 1 teaspoon of ground turmeric
  • 1/2 teaspoon of chili powder
  • 2 spoons of sesame oil
  • 4 spoons of peanut oil
  • 2 fresh chilies, seeded and chopped
  • 4 cups of coconut milk
  • 1 banana heart or box bamboo shoots
  • 1 teaspoon of dried shrimp paste (ngapi)
  • 1 spoon of fish sauce
  • 3 spoons of chickpea flour
  • 2 cups of coconut cream
  • 2 spoons of lemon juice
  • salt
  • 500 g of egg noodles or rice
  • hard eggs
  • coarsely chopped cilantro

Preparation :
Wash the fish and poach 5 minutes then reserve the fish and the fish broth.

Mix the onions, garlic, ginger, turmeric and chili powder until  a puree.

Heat the sesame oil and peanut oil in large saucepan and cook the puree.
When the mixture begins to brown and tie, add the fish broth, coconut milk and banana heart (or bamboo shoots).

Bring to a boil and cook over low heat until the banana heart (bamboo shoots) are tender. Dissolve the shrimp paste in fish sauce, and add to mixture then add the chickpea flour and dissolved in a little coconut milk.

Stir constantly until the resumption of boiling. Simmer 5 minutes and add the fish.

Then add the coconut cream and lemon juice, stirring until the soup begins to simmer. Taste and adjust seasoning.

Cook the noodles in salted water until crisp. Drain and place in large bowl for serve alongside the soup.

Serve the Moh hin gha in a bowl and give the guests large bowls or soup plates.

It primarily serves the noodles and pour the soup over it. The Moh hin gha should be served hot. It is often accompanied by hard eggs and cilantro that guests will put at will.

Tips : You can use the European or Chinese noodles.

Anecdotes : Moh hin gha is the national dish of Burma.
Street vendors go from house to house and offer moh hin gha bowls.
It is often used when the meal has many guests.
There is no real fair or festival without dealers moh bin gha.
The rice vermicelli, a bay of rice flour.

Fish pancakes and cucumber salad
Very popular in Thailand these little fish cakes are perfect for an entry.
Sung choi boa
This Chinese dish is an irresistible combination of textures: crunchy, sweet and fresh.
Bulgogi - spicy beef
Bulgogi is a Korean specialty. It is always present in Korean restaurants in abroad. It is one of th...
Pho - beef soup and rice noodles
The pho is the national dish of Vietnam. This dish is also eaten in laos and thailand. this beef sou...
Reshmi Kabab - skewered chicken
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
Momos Spinach - Spinach Ravioli
The momos dumplings are widespread in Bhutan and Nepal.
Pittu - coconut round
In sri lanka, the pittu are coconut round who's eaten with curry dishes or coconut milk.
Yao Hon - Cambodian fondue
Yao Hun is a Cambodian who is melted at events especially in Khmer. This is an easy dish that can ge...
Jakah Sach ko - skewered beef
Cambodia are bought Jakah Sach ko in small street market and are eaten with friends or family.
Curried chicken thighs
Spices are the basic ingredients of Thai cuisine. They are able to characterize and enhance the best...