Tuesday, December 24, 2013

Burmese Sour & Spicy Shrimp & Potato Stew

Burmese Sour & Spicy Shrimp & Potato Stew
This stew is ideal for those days when there is not much time to put dinner on the table. The shrimp takes some time to peel, de-vein and stir-fry, but after that's done, it's a matter of putting all the other ingredients into a skillet at the same time and simmering until the gravy is reduced and oil resurfaces. The shrimp is added at the end and it's done! For variety, substitute shrimp with fish fillets, hard boiled eggs sliced in half or chicken thighs. Add chicken thighs along with potatoes at the start of the cooking process. Eggs and fish may be pan-fried like the shrimp and added back into the stew at the end. I've made this with baked fishground chicken and meatballs.

Mung Bean Lentils Tempered with Wild Celery Seeds

1 cup mung dal, toasted
3 carrots, diced
½ pkg. frozen peas
2 Tbsp. vegetable oil
½ tsp. radhuni (wild celery) seeds
2 tsp. ginger paste
Salt to taste
¼ tsp. sugar
1 tsp. ghee or melted butter
2–3 green chilies, left whole

1. Wash toasted lentils until water runs clear.
2. Heat oil in a pan and add radhuni seeds
3. When seeds start to sizzle fry carrots & peas for a few minutes.
4. Add lentils and ginger paste and cook until lentils are tender.
5. Adjust salt & sugar to taste and bring back to a boil.
6. Garnish with ghee and green chilies.
7. Transfer to a serving dish and serve with steamed rice or tortillas.

Burmese Shwe Htamin - Rice Dessert Bars

Burmese Shwe Htamin
This Burmese dessert was inspired by a Facebook member, Corinne Watson, of our Burmese food group (Burmese Food Lover's Kitchen). I made several modifications to her recipe because I wanted to make coconut a more prominent ingredient and also used roasted sesame seeds as an additional garnish.