ကင္းမံုသီးေၾကာ္
Tuesday, August 21, 2012
Wednesday, March 17, 2010
ရန္ကုန္မွာေရာင္းတဲ့ ေျမာင္းျမေဒၚခ်ိဳ မံု႔ဟင္းခါး
သေဘာက်လြန္းလို႔
http://degolar.blogspot.com/
ဘေလာ့ဂ္မွ ကူးယူေဖာ္ျပပါတယ္။
'ဒီကိုလာ' 'degolar' ဘေလာ့ဂ္ကို ေ႐ႊအိမ္စည္က ခြင့္ျပဳခ်က္ ေတာင္းခံရင္း ေက်းဇူးစကားေျပာပါရေစ။
ကိုယ္စိတ္ႏွစ္ျဖာ က်န္းမာခ်မ္းသာပါေစ။
Monday, March 1, 2010
MOHINGAR FOLKWAY ('ေတာမုန္႔ဟင္းခါး' )
MOHINGAR FOLKWAY
Written by Mya Zin
Mohingar often finds its way onto our table. Like all Myanmar people, the family loves Mohingar, and they want the convenience of not going out to get it. They like to have it done in their own favourite style on their own table.
Mohingar is thin rice noodles, fermented or unfermented, in thick fish-soup. The family prefers the broth to be thinner and without the excess of oil which is the common sale standard. They prefer it done in the simple folk way. Since the mother comes from a small town she does it the way the family likes. This is how she does it.
Take a pot and lay a bed of lemon grass stalks and larger leaves, setting aside the tender ones.
Place about 600 g of ngajee or ngakhu catfish on the bed. Add 2 tbs of fish sauce and cover with sufficient water. Boil till fish is cooked.
Take fish out of stock, cool, debone.
Wash the bones, pound them, place in original stock and boil to extract the sweetness.
Meanwhile pound the tender lemon grass leaves, 4 cm. of ginger, 4 cloves of garlic.
Strain out the lemon grass and bones. Add pounded lemon grass, ginger and garlic to stock. Add 20 cm. of sliced tender banana stem. Bring to boil. While boiling add peper and salt to taste.
To serve, place rice noodles for one serving in soup bowl, pour ladle of fish soup and garnish with coriander leaves, tamarind juce and roasted chili powder if preferred.
Note that no oil is used.
This is a simple dish which does not "crowd" the palate and a larger quantity can be enjoyed than the rich variety.
And you can go for another helping a few hours later.
Mya Zin
[Myanmar Perspectives Magazine vol: IV 2/99]
{ဆရာဦးျမဇင္က က်ေနာ္တို႔ အလြယ္တကူ ေခၚၾကတဲ့ 'ေတာမုန္႔ဟင္းခါး' ကို အ႐ိုးဆံုး အ႐ွင္းဆံုး ခ်က္နည္းေပး ေရးျပသြားျခင္းျဖစ္ပါတယ္။}
Written by Mya Zin
Mohingar often finds its way onto our table. Like all Myanmar people, the family loves Mohingar, and they want the convenience of not going out to get it. They like to have it done in their own favourite style on their own table.
Mohingar is thin rice noodles, fermented or unfermented, in thick fish-soup. The family prefers the broth to be thinner and without the excess of oil which is the common sale standard. They prefer it done in the simple folk way. Since the mother comes from a small town she does it the way the family likes. This is how she does it.
Take a pot and lay a bed of lemon grass stalks and larger leaves, setting aside the tender ones.
Place about 600 g of ngajee or ngakhu catfish on the bed. Add 2 tbs of fish sauce and cover with sufficient water. Boil till fish is cooked.
Take fish out of stock, cool, debone.
Wash the bones, pound them, place in original stock and boil to extract the sweetness.
Meanwhile pound the tender lemon grass leaves, 4 cm. of ginger, 4 cloves of garlic.
Strain out the lemon grass and bones. Add pounded lemon grass, ginger and garlic to stock. Add 20 cm. of sliced tender banana stem. Bring to boil. While boiling add peper and salt to taste.
To serve, place rice noodles for one serving in soup bowl, pour ladle of fish soup and garnish with coriander leaves, tamarind juce and roasted chili powder if preferred.
Note that no oil is used.
This is a simple dish which does not "crowd" the palate and a larger quantity can be enjoyed than the rich variety.
And you can go for another helping a few hours later.
Mya Zin
[Myanmar Perspectives Magazine vol: IV 2/99]
{ဆရာဦးျမဇင္က က်ေနာ္တို႔ အလြယ္တကူ ေခၚၾကတဲ့ 'ေတာမုန္႔ဟင္းခါး' ကို အ႐ိုးဆံုး အ႐ွင္းဆံုး ခ်က္နည္းေပး ေရးျပသြားျခင္းျဖစ္ပါတယ္။}
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