Burmese Cucumbers and Shrimp

 

Cucumbers and Shrimp

I enjoy the taste of cooked cucumbers, especially when they are paired with shrimp. This is a Burmese dish and is very easy to put together.

San Pyoke - Burmese Congee

 

San Pyoke

This congee or rice porridge brings back memories of our childhood in Rangoon, Burma (now known as Yangon, Myanmar). Rice is cooked for hours in water or chicken broth until silky and creamy and it's the most comforting thing to have when sick in bed with the flu. Here I have made a basic congee using catfish nuggets then garnished with celery leaves, pickled mustard leaves, tomatoes and balachaung, a dried shrimp condiment.

Bamboo Shoots with Surimi

 

Bamboo Shoots with Surimi

When a member of the family is allergic to shrimp, the cook has to resort to other means to pump flavor into vegetables. In this case, bamboo shoots that taste simply wonderful made with shrimp is cooked with surimi or fake crab. Louis Kemp makes a good product using a medley of fish to simulate the taste of shrimp or crab.

Ranga Alur Bhortha - Sweet Potato Mash

 

Ranga Alur Bhortha

Sweet potatoes were always a favourite vegetable even as a child. One of my earliest memories is walking around with a boiled sweet potato and munching on it like candy. Bhortha is a mashed vegetable or fish preparation, so it's better to microwave or bake the sweet potatoes rather than boiling them. This dish is served as a first course during a Bengali meal and tastes best paired with steamed rice.

Spicy Peanut Noodles

 

Spicy Peanut Noodles

It turns out that Hubby is allergic to peanuts, so I made these noodles just for myself and went crazy with the chili sauce. Delicious Spicy Peanutty Noodles takes no time to make, especially if you can get your hands on fresh fettuccini pasta which take all of 3 minutes to cook.

Dried Fruit & Nut Treats

3 Kinds of Treats

Having to watch my sugar intake puts me on the lookout for sugar-free or no-sugar-added dessert options. These simple energy bites are ideal for snacking any time of day and will be enjoyed by both young and old members of the family.

Treats

They come together with just 4 ingredients and the most complicated part in making them is pulsing the ingredients in a food processor. The best part is that they don't need to be refrigerated or frozen and can be stored at room temperature in an airtight container.

Here's how simple the process is. 

1. Choose 2 dried fruits, 1 roasted nut and 1 item in which to roll the treats.
2. Pulse your fruit and nut choices in a food processor or Ninja chopper until the dough forms a big ball.
3. Make walnut-sized balls and roll around to cover in the 4th ingredient.
4. Place in pretty cupcake wrappers, store in an airtight container at room temperature and they're ready for a tiffin box or a grab-and-go snack.

Omelette Curry

 

Omelette Curry

This reminds me of Mum. We'd have this as a wonderful alternative to Dimer Dalna made with whole eggs. Cook the omelette in a large frying pan, more like a flan than rolling it up. It's very simple and easy to make, but cutting diamond shapes out of the flan makes it look fancy. Serve this as a main dish with steamed rice or chapatis.

Beyond Meat Keema Curry - Minced Meat Curry

 

Beyond Meat Keema Curry

Beyond Meat is a plant-based substitute for meat, made from a combination of peas and brown rice. It tastes just like the real thing with a meaty texture. I treated it just like minced meat to make a keema curry. DH claims it tasted better than chicken or beef, but I was more impressed that it took far less time to cook. This keema curry goes well with steamed rice or chapatis.

Mattar Paneer Bhurji - Scrambled Cottage Cheese and Peas

Mattar Paneer Bhurji

This looks a lot like Indian scrambled eggs, but there are no eggs in this preparation. Instead, paneer or cottage cheese is grated and cooked in the same way. It makes a terrific stuffing for tortilla rolls or can be served as a side dish with rice or chapatis at dinner.

Bhindi Alu Bhaja - Stir-Fried Okra and Potatoes

 

Bhindi Alu Bhaja

Bhindi or okra is a summer vegetable and tastes wonderful when stir-fried on its own or with diced potatoes. I like to coat the cut pieces of bhindi with amchur (dried mango) powder before frying in hot oil. This reduces the viscosity of the vegetable. Sliced onions and diced tomatoes along with salt are added at the very end of the cooking process.

This stir-fried dish is served as a side to complement a Bengali/Indian meal and goes well with steamed rice or chapatis.

Chicken Bulgogi Noodle Bowl

 

Chicken Bulgogi Noodle Bowl

For Grandboy's Day this week we each had a bowl of Ramen Noodles topped with Ground Chicken Bulgogi and blanched baby bok choy. Bulgogi is a Korean preparation that usually uses sliced beef or pork and served as a rice bowl. Any ground meat can be substituted based on your family's preference. Baby bok choy are tiny bundles of delight, available at any local supermarket, blanched in boiling salted water for 2-3 minutes just until they turn a bright green, which makes this dinner a complete meal in a bowl.

Alu Mattar Keema - Potatoes Peas and Minced Meat Curry

 

Alu Mattar Keema

The best keema curry I've had was from the dhaba or truckers' diner in Defense Colony of New Delhi, India. Most often made with minced lamb, this dish can be prepared with any minced meat, i.e. chicken, beef or lamb. It goes well with steamed rice, chapatis or naans.

Begun Bashonti - Eggplant in Mustard Sauce

 

Begun Bashonti

This eggplant preparation was first suggested by my eldest sister. Mum would make it for special occasions for which it is suited because it's pure vegetarian and does not use onions or garlic. I like using Japanese eggplants because they have very few seeds and cook down to a tenderness that melts in the mouth. This dish uses both black and yellow mustard seeds, white poppy seeds and grated coconut that produces a smooth and mellow paste for the base of the gravy. Best had with hot, steamed rice, it can be accompanied by a meat or fish item and lentils.

Apple Bundt Cake

 

Apple Bundt Cake

Inverted

A Slice

On very rare occasions like today, we're celebrating with an Apple Bundt Cake! Using brown sugar instead of white gives it a GBD (golden brown and delicious) goodness. I followed an online recipe but adapted it to my preferences. White sugar was replaced with brown sugar, the diced apples were dusted with cinnamon and sugar and Granny Smith apples were replaced with Gala apples. A Bundt cake is so much fancier than a plain sheet cake and it felt good to have an excuse to use my Bundt pan.

Chicken Laksa Curry

 

Chicken Laksa Curry

Laksa Paste

The easiest chicken curry, made possible with a store-bought laksa paste which is available in Asian markets or online. It takes 20 minutes to make chiefly because the chicken was tenderized ahead of time. After cutting the chicken, boneless and skinless chicken thighs in this case, the bite-sized pieces are soaked at room temperature for 30 minutes in water mixed with a teaspoon each of salt and baking soda. After draining, the chicken must be washed in several changes of water to remove all traces of baking soda. This makes the chicken or any meat incredibly soft  and tender. Substitute chicken with beef, lamb, pork, shrimp, tofu or paneer.

Spaghetti Salad

Spaghetti Salad

Pictured above is one serving of the salad. Leftovers store well in the fridge for 2-3 days. This is a good item to serve at brunch, for lunch or at a potluck.

Mini Chicken Pot Pies

 

Chicken Pot Pies

Grandboy #2 spent the evening with us and for dinner I made chicken pot pies. Very quick and easy, it took barely half an hour to put this together. It uses just 5 ingredients, all of which are available at our local supermarket.

Surimi and Eggplant in Black Bean Sauce

Surimi Eggplant in Black Bean Sauce

"Surimi", often called “Imitation Crab”, is seafood made with Wild Alaska Pollock, a mild whitefish related to cod, which is flavored to taste like crab or lobster. To make surimi seafood, Wild Alaska Pollock is finely minced and then blended with other ingredients such as starch, salt, natural crab meat, and egg white. It is then formed, cooked and cut into the various shapes and styles you find at your local grocery store." This description was adapted from the Louis Kemp website.

Louis Kemp Crab Delights

These packages of Surimi come in a variety of sizes and are available in most supermarkets in my neighborhood.  I make this eggplant dish in the same way I've made Surimi in Black Bean Sauce, except this is made on the stove top. It still takes no longer than 20 minutes, so dinner can be on the table in less than half an hour. Feel free to substitute shrimp for surimi or even bite-size pieces of fish fillet and serve with hot rice or chapatis.

Pork Vindaloo

Pork Vindaloo

Pork is not often cooked at home, but I've always had vindaloo with pork so I had to continue that tradition.  This is my own take on vindaloo because my uses of spices and chili are minimal to suit the BIG MAN at home. At the supermarket, I found a package of pork that was already cut into pieces suitable for stew, so that saved me some time. This vindaloo is basically my recipe for meat curry with the addition of apple cider vinegar. Although potatoes are not added to a vindaloo, I like them in any and all meat curries. This dish tastes great with hot, steamed rice or any form of Indian bread.

Panch Mishali Chorchori - Stir-Fried Vegetable Medley

 

Panch Mishali Chorchori

This dish is a mixture of 5 vegetables (panch mishali) that are stir-fried (chorchori) with or without lentil dumplings, also known as 'bori'. I used 3 root vegetables, radish, carrots and sweet potato, along with eggplant and pui shaak or malabar spinach. It's very easy to prepare and a great use of vegetables that may have been overlooked or forgotten. It doesn't need onions or garlic which was a blessing for me because I dislike 'shedding tears' over onions.

Asian Stir-Fried Cauliflower

 

Asian Stir-Fried Cauliflower

Treat yourself to this delicious stir-fried vegetable dish which complements any Asian meal. I used an American cauliflower, but I've heard that Asian cauliflower which is not so compact and has long stems is the most flavourful. Once the vegetables are sliced and diced, it takes just a few minutes to put this dish together. Add a punch of flavour with a jalapeno pepper or red pepper flakes.

Burmese Semolina Cake - Sanwin Makin

 

Sanwin Makin

Semolina is also known as Cream of Wheat in English, Shweji in Burmese, and Rawa or Suji in Hindi. It is available in any Indian market and, most recently, comes pre-toasted to a lovely golden hue. I've tried making this dessert a few times but was most pleased with my efforts this last time. That must be because I replaced the white poppy seeds (posto) with a mixture of white poppy seeds and toasted sesame seeds.

It's pretty labor-intensive to prepare, so set aside a whole afternoon to make this semolina cake. Sanwin Makin is a popular and beloved dessert in Burma. What I love is the aroma that permeates every corner of my home, of toasted semolina, sesame seeds and coconut milk. This cake is creamy, dreamy and light. I baked it in a 9" x 8" Pyrex dish and it was enough to feed 10 guests for an after-lunch snack with coffee. All of us, from the oldest adults to the youngest child loved it and came back multiple times for more!

Angel Hair Spaghetti and Dace in Black Bean Sauce

 

Noodles with Dace
in Black Bean Sauce

After reading this article, I was hooked on Dace and finally found a 3-pack on eBay. I hesitate to use spaghetti when cooking Chinese food, but it worked exceptionally well in this recipe. There was a lot of excitement on a Facebook food page about fried dace in black bean sauce, so I watched the YouTube video, made my own adjustments and produced a rich noodle dish that was brimming over with umami.

Burmese Shan Noodles

 

Shan Noodles

Rice Noodle Dish from the Shan States of Burma.

I've never made or had this before and was pleasantly surprised at how light this noodle dish was compared to Ohno Khaukswe. No coconut milk anywhere, but delicious nevertheless.

Components are:
Rice Noodles
Chicken Curry
Chicken Broth and
Garnishes 

Toh Zya - Burmese Vegetable Dip

Toh Zya

A Burmese meal is generally started with an appetizer of fresh vegetables and a dip that oozes umami in every bite. 

Serve with Fresh Vegetables

or

Serve with Dumplings

My brother makes the best Toh Zya, but this version comes in a close second. Besides raw vegetables, this dip goes great with dumplings or gyoza.

Crab Paste

It's quite quick to assemble if pureed tomatoes (e.g. Hunt's tomato sauce) are available. Shrimp paste imparts the umami flavour we all crave, but Hubby is allergic to shrimp so I used crab paste that comes pre-cooked in a glass jar. The hardest part was to blanch a couple of onions and a whole pod of garlic which are added to the rest of the ingredients and blended to a paste before being simmered on the stove until oil resurfaces. There is sufficient oil in the crab paste so no oil needs to be added.