Ordinary Burmese Adult

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.

Mont Lin Maya  Mont Lin Maya's Base: 2/3 cup of Tempura flour 1/2 cup of Rice flour 2 tbps of Bean Powder A pinch of Salt 3 cups of Water (600 ml) Let it sit for 30 mins Lan Tayal's stuffing ingredients and preparation Tomato Cabbage Scallion Masala Salt Sugar Mix them well Let it rest for 15 mins Note: Drain the excessive water out from stuffing after resting Topping Ingredients and preparation Roasted sesame seeds Add a pinch of salt  Ground slightly Mont Lin Maya Preparation: Add oil and heat Takoyaki Pan Add Mont Lin Maya's base Classic original version: Add cooked yellow peas and scallion Quill Egg version: Add quill egg Lan Tayal version: Add Lan Tayal stuffing Once the outside turn golden brown, take it out of pan  Top off with roasted sesame & Enjoy!

  Tofu Nway  Chicken Marinate ingredients (marinate for 30 mins) Chicken Cornstarch Sweet soy sauce Sugar Chicken powder Soy sauce Chicken curry preparation In hot oil, add chopped onion and stir them until it turned golden brown Add Paprika and chopped tomato Add a little bit of water   Add sugar, salt and fish sauce Add marinated chicken and mixed well. Add 1 tea cup of water and let it cooked until the water is evaporated Tofu Ingredients 150 g of Chickpea flours 1/2 tbps of salt 1/2 tbps of sugar 2 tbps of tumeric  300 ml of Water  (Recommend using premixed Tofu Nway flour. Available at Burmese grocery) Tofu Preparation Once the water starts to simmer, add the tofu mixture through the filter. Stir the pot constantly with normal pace to prevent from sticking and solidifying the tofu. Once it get to the thickness you like, transfer it to the rice cooker to keep it warm. Sesame spice oil   Star Anise Sichuan Pepper Cinnamon stick Dried Chili Nutmeg To...

Soup Ingredients: Chicken thigh Garlic Ginger Salt Pepper Chicken Bouillon Sugar Pickle Salad Ingredient: Pickle Green Mustard Carrot Bean Sprout Chilli Garlic oil Salt MSG Chicken Bouillon Sugar Paste Ingredient: (1:1 ratio) Rice flour Tapioca starch Water Saltwater: Cilantro Garlic Water Salt Mandalay Meeshay Preparation: (1 serving) Boil noodle and drain once it gets to your desire consistency Chop the cooked chicken thigh from the soup While the noodle is hot, add 1 Tbsp of paste 1 tbsp of saltwater 2 tbsp of black bean sauce ( Lee Kum Kee : Black Bean Garlic Sauce) 2 tbsp of chili oil ( Lao Gan Ma : Chili Oil w/ Fermented Soy bean) 1/2 tbsp of sugar Pork rinds Pickle Salad Chicken Thigh Mixed all the above ingredients by hand  Once the paste blends well with all the ingredients, it's ready to serve! Note: Adjust the taste to your liking.

Meatball Ingredient: Ground Pork Diced shrimp Garlic Tapioca Starch Egg White Sweet Soy Sauce Chicken Powder Kyar Zan Sichat’s Sauce Ingredient (1 serving): 1 tbps garlic oil 1 tbps sesame oil 1/2 tbps sugar 2 tbps soy sauce 1 tbps sweet soy sauce 1 tbps chicken powder Cooking Instruction: Marinate the meatball for 30 mins. Soak vermicelli in water until it is soften. Prepare Kyar Zan Sichat’s sauce. In boiling water, add the meatballs until they are cook. Optional: Blanch any vegetable. Add vermicelli into the pot.  Once it cooked to the consistency you like, drain all water out of vermicelli completely. Mix vermicelli and meatballs with the Kyar Zan Sichat’s sauce  Garnish your plate with fried garlic and veggies, and enjoy your Kyar Zan Sichat! အသားလုံးပါဝင်ပစ္စည်း- ဝက်သား ပုစွန်ကို အတုံးလေးတွေတုံးထားပါ။ ကြက်သွန်ဖြူ Tapioca Starch ကြက်ဥအဖြူ ပဲငံပြာရည်ချို ကြက်သားမှုန့် Kyar Zan Sichat's Sauce Ingredient (1 စားသုံးခြင်း) ကြက်သွန်ဖြူဆီချက် 1 ဇွန်း နှမ်းဆီ 1 ဇွန်း သကြား ၁/၂ ဇွ...