|Nga Hsi Pyan|
Friday, March 23, 2018
|Fried Okra Smothered in |
Toasted Chickpea Flour
Keep the okra dry at all times, so wash the pods and dry overnight before cutting or wipe each pod dry before cutting. Toss the cut okra in sufficient amchur (dried mango powder) before cooking. Fry the okra in oil until de-alkalized before seasoning or adding chopped onions and tomatoes. Toss the cooked okra with toasted chickpea flour and toast some more until it turns golden brown.
To add a Burmese flavour to this dish, I seasoned the chickpea flour with dried shrimp powder and seasoned the okra with fish sauce instead of salt, before frying with onions, garlic and tomatoes.
Wednesday, March 14, 2018
|Burmese Spinach & Eggplants|
I fry the eggplant first then add the spinach, cooking it just until wilted.The leaves have to be moved from the bottom of the pan to the top several times because the pan is usually too small to accommodate the entire contents of the bag or tub.
To emulate the tangy flavour of sorrel and roselle leaves (chin baung ywet in Burmese), I add the juice of a lime just before removing this dish from the stove.
Monday, March 12, 2018
|Hsi Hta Min|