Khawkswe Thoke

Khawswe Thoke

There's always plenty left over from an Ohno Khawkswe feast.

Combine the leftover noodles, chicken soup and all the garnishes (except lime wedges, roasted red chili flakes, fried onion and garlic) into the saucepan in which the soup was made, and refrigerate overnight.  This allows the noodles to absorb the gravy and the garnishes flavor the entire dish beautifully.

Make a flavoured oil. Place a Tbsp. of roasted red chili flakes, fried onion and garlic in a glass jar and fill with heated vegetable oil. This chili, onion and garlic flavoured oil is perfect as a garnish for any Burmese thoke (salad) dishes.

To serve the Khawkswe Thoke, fill a serving bowl with the noodles and heat it in the microwave. Garnish with flavoured oil, more fried onions & garlic, and a generous squeeze of lime wedges.

Enjoy!

Ohno Khawkswe

Burmese Coconut Chicken Noodle Soup

Chicken Soup 

The garnishes, clockwise from top left:
cilantro, green onions, hard boiled eggs, fried garlic,
fried onions, limes, red chili flakes.  

Piggies In A Blanket

Also known as Toad In A Hole

This GrandBoys' favourite requires only 3 ingredients! 


Ingredients:
4 chicken sausages (or cocktail smokey links)
2 rolls Pillsbury crescent dough (makes 32)
Tomato ketchup

Method:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Cut each chicken sausage into 8 matchsticks.
3. Unroll half a roll of dough; refrigerate the rest.
4. Spread ketchup over dough with a pastry brush.
5. Roll each segment of dough over a piece of sausage.
6. Place on prepared cookie sheet with the seam down.
7. Make 32 of these and bake for 10-13 minutes at 350F until golden brown.

Cut diagonally across rectangle

Ingredients






Ready for baking

Chicken White Korma

Chicken White Korma

Ingredients:
1 lb. boneless, skinless chicken thighs, cut in bite-size pieces
1 large onion, sliced
1 Tbsp. ginger paste
1 Tbsp garlic paste
1 green chili, chopped very finely
1 cup whole milk yogurt
1 pkg. Shan White Korma mix
4 Tbsp. vegetable oil
1/4 cup fried onions

Method:

1. Marinate chicken in 1 Tbsp. oil, ginger & garlic paste, chili, yogurt and korma mix for 30 minutes.
2. Heat oil in a pan over high heat.
3. Saute sliced onions until translucent, then add marinated chicken.
4. Reduce heat to low and simmer for 20 minutes until chicken is cooked.
5. Garnish with fried onions and serve over hot, steamed rice or tortillas.

Ghoogni (Chana Masala)

Ghoogni
Channa Masala

Ingredients:
2 cans garbanzo beans
1 russet potato, diced
3 oz. tomato puree (Hunt's tomato sauce)
1 large onion, chopped
2 Tbsp. ginger paste
7 oz. thick coconut milk
1 tsp. cumin seeds
1 cinnamon stick
1 star anise
1/2 tsp. coriander powder
1/4 tsp. cumin powder
Chopped cilantro
2 jalapeno peppers, chopped and de-seeded, if desired)
1 lime
1 tsp. ghee
salt to taste

Method:

1. Drain garbanzo beans.  Wash in several changes of cold water.
2. Boil chopped onions in 1/2 cup water, drain onions and place in blender along with ginger paste, pureed tomatoes and coconut milk.  Blend to a thick paste.
3. Heat a saute pan over high heat, add vegetable oil and sputter cumin seeds, star anise and cinnamon stick.
4. Stir in cumin & coriander powder and fry until it browns.
5. Add blended mixture.  Saute for 5 minutes.
6. Reduce heat to medium and add garbanzo beans and diced potatoes.
7. Saute beans, potatoes and blended mixture until oil resurfaces and potatoes are cooked.
8. If it sticks to the bottom of the pan, add some hot water.  Adjust salt to taste.  
9. Stir in lime juice and garnish with chopped peppers, cilantro and ghee.
10. Serve with heated tortillas or parathas.

Indian Mochi

Indian Mochi 

Some of the ingredients

Ingredients

3-1/2 cups hot water
1-1/4 cups fine rice flour
1 Tbsp. ground cardamom
2 cup sugar
2 sticks unsalted butter
1 (14 oz.) can thick coconut milk
1-1/2 cups rose water
Pinch of salt
1 cup roasted cashews

Method

1. Boil water and add cardamom and sugar; stir until sugar dissolves.
2. Stirring continuously, add the rice flour to the boiling water.
3. Add coconut milk, rosewater, salt and butter.
4. Keep stirring and cooking until mixture forms a ball and leaves sides of pan.
5. Sprinkle half the cashews on a greased tray and spread mixture over it.
6. Smooth out with a greased wooden spoon or by hand.
7. Sprinkle remaining cashews over top and press into mixture.
8. Allow to cool and cut into diamonds or form into balls and roll in powdered sugar.

Nutty Granola

Nutty Granola

Serves: 6
Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients:
3 cups Quaker Old Fashioned Oats
2 cups blanched & slivered almonds
1 cup Baker's sweetened & shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
3/4 tsp. salt
1/2 cup dried cranberries or cherries
1/2 cup raisins

Method:

1. Preheat oven to 250 degrees F.
2. In a large bowl, mix the first 4 ingredients.
3. In a separate bowl, combine the next 3 ingredients
4. Mix contents of both bowls together and stir until well combined.
5. Spread onto two baking trays and bake for 45 minutes, stirring every 15 minutes.
6. Allow to cool and stir in the dried fruits.
7. Cover loosely with wax paper and leave out overnight.
8. Store in an airtight container for up to a week.

This recipe makes two cookie trays of granola

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Gajar (Carrot) Halwa

I like using baby carrots for this recipe because they're already peeled and since they're so small, can be cut in half before grating in the food processor. It's much easier than dealing with big carrots.

Serves: 6
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

1 pkg. baby carrots, cut in half
1 cup golden raisins
1 cup milk
1/2 tsp. saffron, crushed
1 pkg. Gits Kulfi Mix
Sugar to taste
1/4 tsp. salt
2 Tbsp. ghee
Chopped almonds

Method:

1. Process carrots in food processor.
2. Over medium high heat, cook carrots, salt and raisins with milk until very little milk remains.
3. Add saffron, Kulfi Mix, stir and taste for sweetness.  Add sugar according to taste.
4. Cook the halwa until sugar dissolves and liquid evaporates.
5. Stir in the ghee, garnish with almonds and serve either hot or chilled.

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Cutlets in Tomato Gravy - Turkey or Chicken Burgers

Cutlets in Tomato Gravy

The besan or chickpea flour in this recipe is used as a binding agent.  If that is not available, it can be replaced with 1/2 cup bread crumbs or 1/2 cup all-purpose flour.

Cutlets or Burgers

Ingredients:   

1 lb. ground chicken or turkey or roasted turkey breast

½ cup water

3 tsp. ginger and garlic paste

1 chopped onion

4 green chillies, chopped

2 Tbsp. chopped coriander leaves

1 tsp. salt

¼ tsp. turmeric

1 tsp. chilli powder

1 tsp. pepper

1 beaten egg

½ cup besan (chickpea flour)

Pam olive oil spray or 1 Tbsp. vegetable oil

Method:

1. Preheat oven to 400°F.
2. Put ground chicken, onions, green chillies, salt and water in a pan over high heat. 
3. After water evaporates, remove from heat & add rest of ingredients except oil. 
4. Mix and set aside for 1-2 hours.
5. Grease a cookie sheet with oil.
6. Make 10 cutlets from the mixture, place on cookie sheet and bake at 400°F for 10 minutes on each side.  

Tomato Gravy

Ingredients:   

2 lb. ripe tomatoes, chopped or 6 oz. can Hunt’s tomato sauce

1 cup water

1 small onion, chopped

3 green chillies, chopped

1 tsp. chilli powder

small piece of ginger, chopped

1 tsp. flour

1 Tbsp. oil

2 Tbsp. sugar

2 Tbsp. vinegar

Salt to taste

Method:

1. Put tomatoes, water, onion, ginger, green chillies and salt in a pan and place on high heat.
2. When tomatoes are cooked, process in a blender.  
3. Heat oil, add flour and chili powder and stir.
4. Cool slightly, add tomato juice and bring to a boil.
5. Add vinegar, sugar and salt to taste.
6. Spoon sauce over cutlets and serve.

I started with 1 lb. leftover roasted turkey breast

Chopped into bite-sized pieces

Processed in the food processor
 with a variety of ingredients and formed into patties
Baked at 400F for 10 minutes on each side

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Nepali Alu Dum

Nepali Alu Dum

Ingredients:

1 lb. baby potatoes

1 Tbsp. chilli paste, or to taste

1 Tbsp. ginger paste

½ tsp. Kalonji/Kalo Jeera

½ tsp. turmeric powder

½ tsp. red chilli powder, or to taste
2 tsp. Kashmiri Mirch or paprika

1 large onion, chopped

Chopped cilantro (optional)

Directions:

1. Cut potatoes in half; boil for 15 minutes and drain, reserving water.
2. Heat oil in a pan and fry kalonji till the seeds sputter.
3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
4. Stir in chilli paste, salt, turmeric, chilli powder & paprika and stir-fry for a minute on low flame.
5. Add ginger paste and some of the reserved water, bring to a boil and add potato.
6. Add more of the reserved water, depending on how much gravy is desired and cook until potatoes are fork-tender.
7. Garnish with cilantro, if desired, and serve.

Notes:

To cut back on the heat, I made my own chilli paste using 2 red peppers and 2 fresh red (Thai) chillies.  First deseed and quarter the red peppers.  Blanch in boiling water for 2 minutes and leave in hot water for 2 minutes.  Drain, remove the skin and puree along with the 2 fresh chillies.  I also substituted paprika for the chilli powder.

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Caramel Custard

Caramel Custard or Flan

This is the easiest method I know for making caramel custard, also known as flan in Spanish or crème brûlèe in French. The texture of this pudding is firm and smooth and it tastes heavenly! 

The ramekins filled with custard should be placed in a bain marie (ban-mah-REE). This is a fancy term for a hot water bath used in cooking delicate foods like custards, cheesecakes or terrines. The hot water creates a gentle and uniform heat around the ramekins. Find a baking dish with high sides that will hold the eight ramekins. A roasting pan or casserole dish works well. First pre-heat the oven, heat 1½ cups of water, pull out one of the oven racks and place the pan on the rack. Pour hot water into the pan, carefully arrange the ramekins in the pan, making sure the water comes only half-way up the sides of the ramekins. Gently push the oven rack back in place, shut the oven door and the puddings are now ready to be baked.

After baking, remove the ramekins from the bain marie and wipe off the water from the bottom and sides of the ramekins. It is best to chill this pudding in the refrigerator overnight but if there's not enough time, allow to chill for at least 3 hours.  

Ingredients (makes 8 custard cups)

Caramel:

   ½ cup sugar

   ½ cup water

Custard:

   4 eggs

   1 (14 oz.) can Carnation Evaporated Milk

   1 (10 oz.) can Eagle Condensed Milk

   1 (8 oz.) cup fat-free ½ & ½ or milk

   1 tsp. Vanilla extract

   Raisins (optional)

Method:

1. Preheat oven to 300°F.
2. in a small saucepan, simmer sugar & water until caramelized.
3. Divide caramel between 6 ramekins and set aside to cool.
4. Beat eggs and combine with remaining custard ingredients.
5. Stir thoroughly until mixture is smooth & pour into six prepared ramekins.
6. Prepare roasting pan as outlined above and place ramekins in it.
7. Bake at  300°F for 60 - 75 minutes until set and center jiggles slightly.
8. Refrigerate overnight and invert onto dessert plates to serve.

Notes: To darken color of caramel, add 1 tsp. instant coffee to caramel ingredients before simmering.


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Rasgollah Payesh or Rasmalai

This Bengali dessert is delicious and requires only 3 ingredients!  It is made with cheese dumplings that are soaked overnight in sweet cream.

Rasgollah Payesh
Rasmalai

Ingredients:

1 can Haldiram rasgollahs (15 or more per can)

2 cups whole milk

1 pkg. Gits Kulfi mix

Method:

1. Remove rasgollahs from can, squeezing out all syrup.  Discard syrup.
2. Place rasgollahs in a serving dish.
3. Bring milk to a boil.
4. Add Kulfi mix, stir until dissolved  and allow to simmer for 10 minutes.
5. Pour milk over rasgollahs in serving dish and refrigerate overnight or for at least 4 hours.

Enjoy!

Savoury Bread Pudding

Savoury Bread Pudding

Serves: 4
Prep Time: 25 minutes
Baking Time: 30 minutes

Ingredients:
Pam non-stick cooking spray
4 eggs
½ tsp. salt 
¼ tsp. pepper 
2 cups cubed day-old bread
6 broccoli florets, blanched & chopped
1 small onion, chopped
6 plum tomatoes, chopped
1 jalapeno pepper, chopped
6 stalks cilantro, chopped
½ stick (¼ cup) unsalted butter, melted
1 Tbsp. grated cheese

Directions:
1.Preheat oven to 375°F and spray baking dish with Pam.
2.In a mixing bowl, beat eggs with pepper and 1/8 tsp. salt.
3.In prepared pan, layer ingredients as follows:
   a.1 cup cubed bread, sprinkled with 1/8 tsp. salt
   b.Broccoli, sprinkled with 1/8 tsp. salt
   c.Half the onion, tomatoes, pepper & cilantro
   d.Remaining cubed bread, sprinkled with 1/8 tsp. salt
   e.Remaining onion, tomatoes and pepper
4.Pour beaten eggs over the top, making sure bread cubes are submerged.
5.Pour melted butter over top & set aside for 15 minutes.
6.Bake at 375°F for 15 minutes, turn the pan & bake another 15 minutes.
7.Sprinkle grated cheese over the top.
8.Let stand 5 minutes before serving to allow cheese to melt.

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Vermicelli Upma

Vermicelli Upma

Ingredients
1 cup vermicelli (semia)
3+1 Tbsps. extra-light olive oil

¼ tsp. fenugreek seeds (methi)

¼ tsp. black mustard seeds

1 bay leaf

5-6 curry leaves

1 large onion, chopped

1 tsp. ginger paste or 1” ginger, chopped

1 jalapeno pepper, chopped

1 pkg. Bird’s Eye frozen vegetables for soup

2 cups hot water

½ tsp. sugar

Salt to taste

1 Tbsp. cilantro, chopped

1 tsp. ghee

Method

1. Heat 1 Tbsp. oil in pan over high heat, brown vermicelli and set aside.
2. Heat remaining oil over high heat.
3. Fry fenugreek and mustard seeds, bay leaf and curry leaves until the seeds begin to sputter.
4. Add onions, jalapeno and ginger paste and fry till onions turn translucent.
5. Add frozen vegetables and stir well.
6. Add browned vermicelli, stir until combined with vegetables.
7. Add hot water and sugar to contents in pan, adjust salt to taste and cook until water evaporates.
8. Garnish with cilantro, dot with ghee and serve.

Chili Jam

Chilli Jam

Total Time: 2 hr 15 min

Prep: 15 min

Inactive Prep: 1 hr 0 min

Cook: 1 hr 0 min

Yield: 4 (14-oz.) jars

Level: Easy

Add as much red hot chilies as you can handle. I used more bell peppers because my family can't stand too much heat. 

Ingredients
15-20 red hot chili peppers, halved and seeded

2 yellow bell peppers, halved and seeded

4 red bell peppers, halved and seeded

2 cups apple cider vinegar

3 cups sugar (or to taste)

Directions

1. In a saucepan, combine chili peppers, red bell peppers, and apple cider vinegar.
2. Cover and cook for about 20 minutes or until the peppers have softened.
3. Drain and transfer peppers to a blender, puree and strain through a sieve to remove skin.
4. In a saucepan over medium heat, add pepper puree and sugar.
5. Stir until sugar has dissolved and cook for about 40 minutes, stirring occasionally.
6. Remove from heat when the mixture reaches a jam consistency.
7. Allow to cool and transfer into jars.

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Spaghetti & Meatballs

Spaghetti & Meatballs

Total Time: 30 minutes

Prep: 5 minutes

Inactive Prep: None

Cook: 2 minutes

Yield: 6 servings

Level: Easy

Ingredients

20 frozen Armor meatballs

1 (10-3/4 oz.) can Campbell's Tomato Soup
1 (6 oz.) can Hunts Tomato Sauce

2 cups chicken broth

1 tsp. McCormick's Italian Seasoning
1/2 tsp. sugar

3 servings angel hair pasta

Directions

1. Bring 8 cups water to a boil, add salt and cook pasta until al dente.  Drain and set aside.
2. In a saucepan, combine all ingredients except pasta.
3. Bring meatballs and sauce to a boil; cook for 25 minutes.
4. Serve pasta with meatballs and sauce.
5. Garnish with grated Parmesan cheese, if desired.

Notes:  For a great meatball recipe visit http://www.oprah.com/food/Beef-Meatballs-Recipe.  Also includes recipes for Chicken and Pork meatballs.