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A Sone Thoke (အစုံသုပ်)

 A Sone Thoke  ( အစုံသုပ်) A Sone Thoke’s Ingredients: Egg noodles, Glass noodles, Vermicelli Tofu, Turmeric Paprika, Cooking oil Onion, Cabbage, Garlic, Bean sprouts, Cilantro Calabash shoot, Dried shrimp Salt, Sugar, Dashi, Tamarind paste, Roasted bean powder, Fish sauce, Garlic oil, Chili powder Calabash Shoot Soup Preparation: Cut the calabash shoot and crush the garlic. Bring water to a boil, then add salt, sugar, dashi, and pepper. Add the calabash shoot to the boiling water. Adjust the taste to your liking. A Sone Thoke Preparation: Slice the onion, cabbage, and cilantro, and crush the garlic. Soak the glass noodles and vermicelli in water until they soften. Cook the glass noodles, vermicelli, and egg noodles separately in boiling water. Heat oil in a pan, then add the paprika when the oil is hot. Stir for 2–3 minutes on low heat. Cut the tofu and mix it with a pinch of turmeric. Fry the tofu in hot oil. Once the tofu turns slightly golden brown and firm, remove it from the pan.
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Pin Lal Sar Chin Sett (ပင်လယ်စာချဥ်စပ်)

 Pin Lal Sar Chin Sett (ပင်လယ်စာချဥ်စပ်) Pin Lal Sar Chin Sett Ingredients Mix seafood (Any seafood you like) Onion Garlic Lemon grass Ginger Chili Tomato Egg Cilantro Tamarind Paste Sugar Fish sauce Hondashi Chicken bollian Pin Lal Sar Chin Sett Preparation Baton the lemongrass and cilantro roots to release aroma. Diced onion, garlic, ginger, tomato and chilies Ensure all seafood is properly cleaned and prepped.  Heat the cooking oil Add the diced onion, garlic, ginger, and chili mixture and sauté until golden brown Add Lemongrass and Cilantro Root followed by paprika. Add diced tomato until they are soften. Add the Hondashi, sugar, chicken powder, fish sauce, and tamarind paste.  Stir well to combine and bring the mixture to a gentle simmer. Begin adding the seafood, starting with the toughest shells.  Stir occasionally to blend well with the sauce. Continue adding the seafood in stages until all is incorporated and cooked through, about 5-10 minutes depending on the types and sizes
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Nga Phel Asar Thoot & Pel Par Asar Thoot (ငါးဖယ်အစာသွပ် & ပဲပြားအစာသွပ်)

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 Nga Phel Asar Thoot & Pel Par Asar Thoot (ငါးဖယ်အစာသွပ် & ပဲပြားအစာသွပ်) Nga Phel Asar Thoot & Pel Par Asar Thoot Ingredients Tofu Chitala Chitala Knife fish cake Cabbage Chilli Cilantro /Lime leaves Chicken boullion Sugar Salt Lime juice Turmeric Cooking Oil Nga Phel Asar Thoot & Pel Par Asar Thoot Preparation Marinate tofu with a pinch of salt, sugar, and turmeric for color for 10 minutes. Marinate fish cake with a pinch of salt, sugar, and turmeric for color for 10 minutes. Shape the fish cake into ovals. Fry the tofu and fish cake until golden brown and drain the oil. Shred cabbage, chop chili and cilantro/lime leaves. Add chicken bouillon, sugar, salt, and lime juice, and mix well. Once the stuffing is ready, cut the fish cake and tofu in half. Add the stuffing to the cut halves. Note: Adjust the stuffing taste to your liking.
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Lahpet Thoke (လက်ဖက်သုပ်)

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 Lahpet Thoke (လက်ဖက်သုပ်) Lahpet Thoke Ingredient Lahpet (Pickled Tea Leaves) Mixed nuts & beans Cabbage Tomatoes Garlic Chili Garlic Oil Salt Chicken Boullion Sugar Lime LahPet Thoke Preparation Thinly slice the tomato, cabbage, and garlic. Place the Lahpet and mixed nuts & beans into a serving bowl. Add the prepared sliced tomato and cabbage. Drizzle 2 teaspoons of garlic oil over the mixture. Sprinkle a bit of salt, chicken bouillon, and a pinch of sugar. Squeeze some lime juice over the salad. Mix thoroughly and gently with your hand. Add chili and sliced garlic on the side of the salad.  Prepared a cup of tea to enjoy with Lahpet Thoke! Note: Adjust the taste to your liking.
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Kaw Pyant Kyaw Thoke (ကော်ပြန့်ကြော်သုပ်)

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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
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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 & ca
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Shan Kaw Yay (ရှမ်းကော်ရည်)

  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
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