AUTHENTICAUTHENTICAUTHENTICAUTHENTICAUTHENTICMYANMAR CUISINEMYANMAR CUISINEMYANMAR CUISINEMYANMAR CUISINEMYANMAR CUISINE

Recipes from

RestaurantYangon, Mandalay, Bagan

Preface

We, the People of Myanmar are very proud of Our religion, culture andheritage, which goes back to many centuries. We live very modestly althoughMyanmar is surrounded by neighbouring Thailand, Laos, China, India,Bengladesh and Malaysia, who have become modernized and influencedby the western culture. Our way of life reflects in our cuisine which remaintraditional and unique.

Rice is the main product of Myanmar and the country is rich inagricultural products, fruits as well as fresh water river fish, meat and poultry.Therefore Myanmar peoples staple food is Rice accompanied by manydifferent kinds of curries and salads which are typically of Myanmar tasteand different from the food of neighbours. Our lunch or dinner consists ofhot steam rice, soup of vegetables. Main dishes of either chicken, fish, prawns,pork or mutton. Myanmar being staunch Buddhist mostly abstain from eatingbeef although one can find the most delicious beef curries in the menu. Thereis always a salad side dish and Ngapi - Yay (seasoned fish paste) which isa must for all Myanmar. Because of our simple way of life, our deliciousMyanmar cuisine is subtle intaste, easy to prepare and cook.

Myanmar family very rarely buy our own local food from the outsideshops and always like to have home - cooked meals enjoyed by the wholefamily, relatives and friends. Myanmar meals are always the centre of familygatherings. Therefore, the kitchen is one of the most important parts of theMyanmar house and it is a busy place from the break of dawn as we preparemeals for offering to the Buddhist alter, the monks and of course for thefamily. Myanmar cuisine is therefore, the important part of our daily life.

Lets explore into the different ways of preparing and cooking it.

Elephant HouseBangkok, Yangon.

(1)

Introduction

When preparing the Green Elephant Myanmar Cuisine recipes, wemust also write about the birth of the Green Elephant Restaurants.Cherie Aung - Khin, the CEO and owner of Elephant House of Bangkok,Thailand and Yangon, Myanmar, is the leading designer and exporter ofMyanmar rattan, wood, lacquerware products to many countries. Afterintroducing her own original designs of top quality exclusive furniture, homefurnishings and accessories to the International Market, she decided tointroduce the little known Myanmar cuisine. Firstly by opening theMANDALAY RESTAURANT, the only Myanmar restaurant ever opened inThailand at Sukhumvit Soi 11, Bangkok in 1983 and then the GREENELEPHANT RESTAURANT at No.12, Inya Road in Yangon in May 1995.

This restaurant became famous Internationally as the only first classrestaurant not only in Yangon but also in Myanmar, which offers the authentic,home cooked Myanmar cuisine which became unforgettable for all thevisitors to Myanmar. Visit to Myanmar became incomplete if you did notvisit any of the Green Elephant Restaurant.

The present Green Elephant Restaurant is situated on ThirimingalarRoad, just off the main Pyay Road. Yangon and can easily seat 200 personsat a time. Years have passed since the opening of the Green ElephantRestaurant which is widely recommended in all the major guide books, butthe taste and high quality of food is unchanged. You will find many customerswho have become repeaters after the first introduction of Myanmar cuisineupon their arrival in Myanmar. You must also go to the GREEN ELEPHANTBAGAN RESTAURANT on the Aye-yar-waddy River Bank in New Bagancity also known as the RIVERVIEW, opened since 1990.TheGREEN ELEPHANT MANDALAY RESTAURANT, recently opened inFebruary 2002.

Your visit to Yangon, Bagan and Mandalay is incomplete if you do notvisit all the Green Elephants, which offer different but authentic Myanmarcuisine of the three cities. We have the pleasure of taking this opportunity tointroduce and explain the traditional cooking of the Myanmar cuisine.

(2)

ContentsPreface 1

Introduction 2

Myanmar Ingredients Seasonings 4

The Recipes

Yangon Chicken Curry 5

Prawn Curry 6

Pork Curry 7

Butter Fish Curry 8

Beef Curry 9

Chicken & Squash Curry 10

Lentil Soup 11

Myanmar Tangy Soup 12

Stir Fried Water Spinach With Mushrooms 13

Potato Curry 14

Glass Noodles Salad 15

String Beans Salad 16

Coconut Noodles 17

Coconut Rice 18

Lentil Rice 19

Fried Dried Shrimps with Chilli 20

Vegetable Pickle 21

Beans Curry 22

(3)

Lemon Grass

Myanmar Ingredients and Seasonings

Ginger Turmeric Tamarind

Dried ChilliesOnions

Garlic

Coriander

Chillies Lime

(4)

Yangon Chicken CurryYangon kyet thar hin

Preparation Time : 20 minutesCooking Time : 40 minutesServe : 2 personsIngredients2 lbs : Chicken (drum stick or breast)1 teaspoon : Chilli powder2 tablespoons : Fish sauce6 : Onions (thinly sliced)3 : Garlic (crushed)1/2 cups : Cooking oil1/4 teaspoon : Turmeric powder1 teaspoon : Curry powder1 teaspoon : Salt

Clean the chicken and cut into medium size pieces. Marinate in salt, fish sauceand turmeric powder. Fry the thinly sliced onions in the oil. When it becomes goldenbrown, remove from the oil and set aside. Heat oil in a pot over medium heat and putpounded garlic, chilli powder, and stir. When it is fragrant, add the chicken, 2 cups ofwater and fried onions and cover. Cook the meat until it is tender. When it is done,seasoned with the curry powder and shake thoroughly. Remove from heat.

This curry must not be too dry and thick. Thin gravy is good for rice or bread.Practical suggestion :

(1) Use a blender to get pounded ingredients. Medium blend.(2) Can add boiled baby potatoes. Need to add chicken stock for better taste.Serve with Rice or Bread. Vegetable salad goes with this main dish. Duck can

be cook the same way. Without any chilli powder is another delicious way of cooking.Curry powder is exceptional. Instead of curry powder, can add coconut milk (Readymade packet) for different taste.

(5)

Prawn CurryPazun hin

Preparation Time : 15 minutesCooking Time : 30 minutesServe : 2 persons

Ingredients8 medium size : Prawn1/2 teaspoon : Chilli powder2 tablespoons : Fish sauce1/2 teaspoon : Ginger6 tablespoons : Cooking oil1/4 teaspoon : Turmeric powder1/2 teaspoon : Salt2 sprigs : Fresh coriander2 : Green chillis1 : Tomato2 : Onions (finely chopped)1 : Garlic (crushed)

Wash the prawn and remove the shell. Marinate in salt and turmeric powder.Pound the garlic, onion and ginger. Place this mixture and cooking oil in the wok orpan. Saute it over medium heat. Then add the tomato, and chilli powder. Cook withstirring constantly until fragrant. Finally put the prawn and fish sauce. Stir gentlyand cook until the gravy begins to have an oily sheen. Sprinkle with coriander.Remove from heat.

(6)

Pork CurryWet thar hin

Preparation Time : 15 minutesCooking Time : 40 minutesServe : 2 persons

Ingredients1.5 lbs : Pork1 tablespoon : Sugar4 tablespoons : Cooking oil1/2 teaspoon : Ginger1 teaspoon : Salt1 teaspoon : Dark soy sauce2 : Onions (finely chopped)4 : Garlic (crushed)

Clean the pork and cut into two inch, thin pieces. Marinate in salt. Put sugarin the pot, heat until it is become golden brown. Then put oil, garlic, onions, gingerand stir until fragrant. Add pork and 3 cups of water. Cook until the meat is tender.When a little bit of water left, put dark soy sauce for taste and colour. When it is doneremove from heat.

Practical suggestions : Instead of soy sauce, can use curry powder but need somechilli powder. Baby tomatoes can be mix but becareful, the gravy should not be thin.

(7)

Butter Fish CurryNga myin hin

Preparation Time : 15 minutesCooking Time : 25 minutesServe : 2 persons

Ingredients1.5 lbs : Butter fish or any fish fillet5 tablespoon : Cooking oil1/4 teaspoon : Turmeric powder1/2 teaspoon : Salt1 tablespoon : Fish sauce1/2 teaspoon : Chilli powder1 medium size : Tomato2 sprigs : Coriander2 : Onions (finely chopped)2 : Garlic (crushed)

Wash the butterfish or any white fish and cut into two inch pieces. Marinatein salt and turmeric powder. Heat the oil in the wok or pan. When the oil becomescook put the pounded paste, chilli powder and tomato and stir until fragrant. Thenadd the fish and a little bit of water. Stir very gently and reduce the heat. When themeat is done, sprinkle with coriander and remove from heat.

Practical suggestion : Just before taking out from the fire, squeeze some lemon fortangy taste (depending on personal taste).

(8)

Beef CurryAh M Thar Hin

Preparation Time : 40 minutesCooking Time : 90 minutesServe : 2 persons

Ingredients2 lbs : Beef1/2 cup : Cooking oil6 : Onions (thinly slice)3 : Garlic (chopped)2 : Caraway leaves1 tablespoon : Fish sauce2 tablespoons : Vinegar1 tablespoon : Curry powder1 teaspoon : Chilli powder1/4 teaspoon : Turmeric powder1 teaspoon : Salt1 teaspoon : Ginger (chopped)

Clean the beef and cut into one inch pieces. Marinate in salt, turmeric powder,fish sauce and vinegar for at least 20 minutes. Place the oil in the pan, fry the slicedonions until crispy. Remove from oil and set aside.

Heat oil in pot, saute garlic chilli powder and caraway leaves till fragrant.Add beef, fried onions and cover. Wait for 10 minutes and put 4 cups of water ormore to become meat is tender. When it is done, sprinkle with curry powder, stirthoroughly and move from heat.Practical suggestion : Can add boiled baby potatoes. Se