|Burmese Stir-Fried Cabbage |
with Dried Shrimp & Eggs
Wednesday, October 29, 2014
Thursday, October 16, 2014
|Burmese Minced Pork with Chayote Squash|
This squash acts as a tenderizer for all kinds of meat and is a popular vegetable that grows profusely in the higher altitudes of the Himalayan mountains. The Nepalese call it Eskuus or Darjeeling Squash. We grew up eating this squash which was usually cooked with meat.
I'd forgotten about it until a friend from Texas showed me around her vegetable patch. She had it growing in the ground but suggested growing it in a container because it spreads out of control. Apparently, a green thumb is not necessary to grow chayote squash. All one has to do is bury the whole fruit in a container of soil and water on a regular basis. Each plant produces several squash and the tender greens are delicious in their own right.
Serve this as a main dish with steamed rice as part of your Burmese meal.
1 lb. minced pork, marinated for 30 minutes in
2 Tbsp. fish sauce
1/4 tsp. turmeric powder
4 Tbsp. vegetable oil
5 chayote squash, peeled & cut in strips
2 onions, peeled & diced
2 medium tomatoes, diced
1/4 tsp. ground white pepper
1 tsp. Kashmiri mirch/chili powder
2 green chillies, diced
3 stalks green onions, chopped
1/4 cup cilantro, chopped
- Heat oil over medium-high heat and brown pork, along with diced onions.
- Add remaining ingredients except green onions and cilantro.
- Stir-fry on high heat until squash is tender.
- Adjust salt to taste & garnish with green onions & cilantro.
Serve with steamed Basmati or other long-grain rice.
Tuesday, October 14, 2014
Coming up with something new, interesting and tasty for our Tuesdate night with a GrandBoy is always a challenge. Spanish rice with chicken came to mind because the boys seem to enjoy eating at Taco Bell. Served with sliced cucumbers and shredded lettuce, the fried rice can be rolled up in soft, flour tortillas and eaten like a burrito. Hope Kole likes his dinner tonight.
Monday, October 13, 2014
|Chicken Fajita Casserole|
1 pkg. (16 oz./1 lb.) fajita chicken strips, cubed or shredded
1 can (14.5 oz.) diced new potatoes
1 can (10.5 oz.) Campbell's cream of chicken soup
2 Tbsp. low-fat sour cream
2 Tbsp. olive oil
1 tsp. salt
1 Tbsp. ground black pepper
1 Tbsp. garlic powder
1 Tbsp. red pepper flakes
1 pkg. (16 oz./2 cups) reduced fat grated cheese
6 stalks green onions, whites only chopped
- Preheat oven to 400°F.
- Set aside 1 Tbsp. grated cheese for garnish.
- Mix remaining ingredients together and place in an 8" x 8" Pyrex dish.
- Bake at 400°F for 20 minutes, garnish with grated cheese.
- Return to oven and bake for 5 minutes more until cheese melts.
- Serve hot with Doritos or tortillas.
Tuesday, October 07, 2014
|Tyangra Maach er Mouri Bata Jhol|
Monday, October 06, 2014
|Sewai er Payesh|
Vermicelli is very skinny pasta that is available in Indian markets already toasted to a golden brown color. It also comes untoasted, but it's really easy to stir-fry in a dry skillet until golden brown. Toasting vermicelli in melted butter ensures that each strand remains separate and prevents it from becoming mushy.
|Garnished with Fried Raisins & Nuts|
Sunday, October 05, 2014
Begun bhaja is had as part of a daily meal as well as a starter for a festive meal. It's quick & easy to prepare and should be pan-fried just before the meal is served.
Since Hubby enjoyed this small transformation thoroughly, I decided to bake the remaining payesh at 350F degrees and sprinkled some saffron over top. Either way, finishing off this sweet dish in the oven imparts a caramelized & smoky flavour to these delectable fresh cottage cheese dumplings.
Mum always cooked all festive meals herself. Daily meals were prepared by the kanchi (Nepali word for household help) because Mum worked as a professor at an all-girls' college. On weekends and holidays, she enjoyed cooking for us all and for any of her own and/or our friends who dropped by. On Bijoya Dashami she'd prepare this type of lamb/goat curry served with luchis (Bengali deep-fried white puffed bread).
Today is Bijoya Dashami and we had friends over for lunch. I made Kosha Mangsho the way I imagined Mum would have made it. It was served with steamed Basmati rice because I'd need the patience of Mum to make luchis.
Friday, October 03, 2014