Ordinary Burmese Adult

Kaw Pyant Kyaw Thoke (ကော်ပြန့်ကြော်သုပ်) Kaw Pyant Kyaw Thoke Ingredients Spring roll sheets Cabbage Carrot Chayote Shrimp Tofu Bean sprouts Scallions Sweet soy sauce Sugar Chicken flavor bouillon Kyaw Pyant Kyaw Thoke Sauce 2 Tbsp of Huy Fong Sriracha 2 Tbsp of Sriracha Chili Sauce (Shark Brand) 2 Tbsp of sweet soy sauce Kaw Pyant Kyaw Thoke Filling Preparation Julienned carrot, chayote, cabbage, diced tofu and mined shrimp In an hot oil, sautéed carrot and then add chayote Add cabbage after both are half cooked, Season with chicken flavor bouillon, sugar and sweet soy sauce Add the minced shrimp and tofu at the end until the shrimp is pink. Remove from the heat and let the filling cool. Note: If you are adding other than shrimp, cook them first before adding vegetable.  Kaw Pyant Kyaw Thoke Preparation Wrap the prepared filling in the spring roll sheets Fried them in hot oil until golden brown and crispy Let the fried spring rolls rest for a few mins  In serving bowl: Cut each roll

 Nan Gyi Thoke (နန်းကြီးသုပ်) Nan Gyi Thoke Ingredients Udon Noodle Chicken Thigh Boil Egg Shallot Calabash (bottleneck gourd) Garlic Dry shrimp Pepper Cabbage Bean Powder Onion Tomato Cilantro Tapioca Starch Chicken flavor bouillon Fish sauce, Salt, Sugar, Water & Cooking Oil Chicken Curry Preparation Marinate diced chicken thighs in 1 tablespoon of tapioca starch and chicken flavor bouillon for at least 30 minutes. In a pan, heat cooking oil over medium heat.  Add chopped onion and minced garlic.  Sauté until the onion turns golden brown and add paparika. Add diced tomato and continue cooking until softened. Add the marinated chicken, sugar, salt, fish sauce, and 1 cup of water. Cook until the chicken is cooked through and the oil begins to separate, indicating the curry is ready. Calabash Soup Preparation Bring 4 1/2 cup of water to boil Peel off calabash skin and dice both calabash and cabbage Add 3 cloves of crush garlic, 6 dry shrimps, 1 tbsp of sugar, diced calabash & ca

  Shan Kaw Yay (ရှမ်းကော်ရည်) Shan Kaw Yay Ingredient Pho Noodles Chicken Thighs Onion Garlic Tomato Jaggery Ginger Tapioca Starch Cilantro Garlic Oil Chicken Flavor Bouillon Salt Fish sauce Sugar Water Chicken Curry Preparation Marinate diced chicken thighs in 1 tablespoon of tapioca starch and chicken flavor bouillon for at least 30 minutes. In a pan, heat cooking oil over medium heat.  Add chopped onion and minced garlic.  Sauté until the onion turns golden brown and add paparika. Add diced tomato and continue cooking until softened. Add the marinated chicken, salt, fish sauce, and 1 cup of water. Cook until the chicken is cooked through and the oil begins to separate, indicating the curry is ready. Starch Preparation In a pot, bring 3 cups of water to a boil. Add crushed garlic cloves, jaggery, crushed ginger, and  a pinch of salt to the boiling water. In a small bowl, mix 2 tablespoons of tapioca starch with 4 tablespoons of water to create a slurry. Once the jaggery is dissolved

Papaya Salad (My Homemade Version) Papaya Salad Ingredient Green Papaya Shrimp paste Chili Dry shrimps MSG Lime Juice Plum Sugar Papaya Salad Preparation Soak dried shrimps in hot water for 10 minutes, then pound them. Bake the shrimp paste in an air fryer at 370°F (190°C) for 5 minutes. Pound the chili until finely crushed. Peel the skin off the green papaya. Use a julienne-cut peeler for thin strips or a regular peeler for thinly sliced papaya. Soak the prepared papaya in ice water for 15 to 20 minutes to get an extra crunchy texture (optional). Grind the pounded dried shrimps, baked shrimp paste, crushed chili, and lime juice together gradually until a smooth paste forms. Drain the water from the soaked papaya. Add the paste mixture, plum sugar, and MSG to the papaya. Mix everything thoroughly by hand until well combined. Note: Adjust the taste to your liking.

  Rakhine Mote Phat Thoke Rakhine Mote Phat Thoke Ingredient Fine Rice Vermicelli (Bun Gian Tay) Cilantro  Concentrated Tamarind Salt  MSG Split Chickpeas Cracker Fish Cake Chili  Debone White Carp 1/2 cup of water 2 Tbsp of shrimp paste MSG Fish Base's Preparation Cook white carp in boiling water, debone it. Boil chili and crush them. Use 1/2 cup of water from boiled chili, add crushed chili. Add deboned fish, shrimp paste, and a pinch of MSG. Cool down once shrimp paste dissolves. Rakhine Mote Phat Thoke Preparation In boiling water, add the fine rice vermicelli. Once it cooked, drain all the water and apply some oil to prevent sticking. Add cooked rice vermicelli into a serving bowl. Add 2 Tbsp of fish base Add 1 1/2 tbsp of diluted concentrated tamarind Add 1/2 tbsp of salt Add a pinch of MSG Add chopped cilantro Add sliced fish cake Add split chickpeas cracker Mix throughly by hand and now it's ready to serve! Note: Adjust taste to your liking.