Mohinga - Burmese Fish Noodle Soup

Mohinga

Mohinga - the soup

Noodles and Garnishes

Boiled fresh rice noodles

Chopped green onions

Pae Kyaw - split pea fritters

Chili flakes

Sliced hard-boiled eggs

Sliced onions

Minced cilantro

Noodles and Soup

Noodles, Soup and Garnishes

Chicken and Chayote Squash in Black Bean Sauce

 

Chicken and Squash
in Black Bean Sauce

Any kind of meat, fish or seafood tastes wonderful cooked in black bean sauce. Lee Kum Kee sauces are available at any Asian market and are of excellent quality.

Chayote Squash is found in abundance at the supermarkets nowadays and grows wild in Darjeeling where I spent my adolescence. It's a hardy vegetable that does not spoil in the fridge and is a favourite vegetable in our household. They're peeled and thinly sliced so they cook quickly.

Chayote Squash

Skinless and boneless chicken breasts are cut in bite-sized pieces and velveted which tenderizes the meat and keeps it looking a pristine white. Velveting simply means soaking in baking powder for 30 minutes then washing thoroughly to remove all traces of baking powder. The chicken is then marinated in oil, salt and corn starch for 10 minutes before tossing in hot oil just until the colour changes. 

This is a very easy recipe that is packed with flavour and goes well with hot, steamed rice.