mohinga recipe with banana stem

Leave the colander in the sink to allow any residual water to keep draining. Now divide the noodles amongst pasta plates (should be about a handful in each), and ladle the hot soup on top (which will reheat the noodles). A keeper for beginners.. It was interesting to see what's in it since I just got back from Myanmar where I enjoyed many a bowl of this luscious stuff, each place serving it a little differently. Turns out you can win friends with salad. As soon as we're back in Yangon, my family and I will devour bowl after bowl of mohinga, brought home in huge metal tiffin carriers from the nearest street vendor, or eaten in situ at our favourite stall. Heaped with crispy split-peas, slices of soft duck egg, bouncy fishcake, and fresh feathery coriander leaves, with extra fish sauce and lime to squeeze on the side, it's hard to know when to stop, and for many, their love for mohinga borders on obsession. Chef-owner Myo Moe introduces diners to the flavors of her Burmese childhood, starting with one iconic comfort dish. Cover and cook.Keep stirring once in a while and sprinkle more water if necessary. Restaurant recommendations you trust. Serve in soup plates, putting half-cup vermicelli and the soup. This is also joining Jaya for her Back to Basics Event. Food styling fails are sort of understandable - what jars me is when restaurants and stalls overseas serve it with chopsticks ... Beautiful wholesome food that looks mouthwatering! The ingredient list is at the bottom of the article. Now add the … We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. From Mandalay by MiMi Aye (Bloomsbury Absolute, £26). Meanwhile, it’s time to make the lentil crackers. Serves 6-8dried rice vermicelli noodles 200ggroundnut or other neutral-tasting oil 8 tbspready-made Asian-style fishcake 200g, slicedgram flour 5 tbsprice flour 2 tbsptinned mackerel in brine 200gtinned sardines in oil 100g sliced banana stem or shredded banana blossom handful (optional)fish stock 500mlshallots or small onions 6, trimmed, peeled and left wholefish sauce 2 tbsp, For the spice pastegarlic 4 cloves, peeledginger 3cm piece, peeledlemongrass stalks 2, trimmed of woody bitscoriander stems small bunch (reserve leaves for serving)mild chilli powder 1 tbspground turmeric 1 tbsppaprika 1 tspfreshly ground black pepper 1 tsp, To servesplit pea crackers (see below)white cabbage leaves 2, shreddedhard-boiled eggs 4, peeled and cut into wedgescoriander leaves to serve, limes 2, cut into wedgesfish sauce to tastecrispy fried onions 20gcrispy fried garlic 30gchilli oil to tasteFor the split pea crackers (makes 6 large ones)yellow split peas or toor dal 75gbicarbonate of soda ¼ tsprice flour 2 tbspself-raising flour 2 tbspglutinous rice flour 1 tbspsalt ¼ tspmonosodium glutamate ¼ tsp, or ½ tbsp chicken or vegetable bouillonground turmeric a pinchgroundnut or other neutral-. “There was a lot of political strife in Burma in the ’80s and ’90s,” she recalls, “so when I was a teenager, my family moved from Rangoon to the West Indies and then later to Queens, where my mom still lives.”. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/34\/Cook-Myanmar-Mohinga-Step-1.jpg\/v4-460px-Cook-Myanmar-Mohinga-Step-1.jpg","bigUrl":"\/images\/thumb\/3\/34\/Cook-Myanmar-Mohinga-Step-1.jpg\/aid148032-v4-728px-Cook-Myanmar-Mohinga-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"

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