Nan Gyi Thoke (နန်းကြီးသုပ်)

 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 & cabbage
  • Add chicken flavor bouillon, sugar and pepper to your taste
  • Turn off the heat once calabash and cabbage are soften.

Nan Gyi Thoke Preparation (1 serving)

  • Boil some eggs and slice them
  • Cook udon noodle in boiling water and rinse it in the cold water 
  • In the serving bowl,
    • Add udon
    • Add chopped shallot 
    • Add 1 Tbsp of chicken curry
    • Add 1/2 tbsp of fish sauce
    • Add 1/2 tbsp of chicken flavor bouillon
    • Add 1 tbsp of garlic oil
    • Add 1/2 tbsp of sugar
    • Add 1 1/2 tbsp of roasted bean powder
    • Add sliced boil egg (optional)
    • Mix thoroughly with hand
    • Garnish with cilantro and sliced boil egg.

Note: Adjust the taste to your liking.






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