Showing category "Shan" (Show all posts)

Sayka Bitter Soup or Inle Eel Soup

Posted by Kroocrew on Wednesday, May 18, 2011, In : Shan 




Ingredients:
  • 1 small catfish or eel, and extra fish heads, if possible
  • 4 cups water
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup dried pe-ton or navy beans
  • 2 tablespoons oil
  • 1 large onion, sliced
  • 1 1/2 tablespoon rice flour
  • Large handful fresh mint leaves
  • Tiniest pinch *sayka (?)
Method:
  1. If catfish is used, grill it and flake the meat off. Cut eel in pieces. Boil eel and fish heads, if included, in 4 cups water with turmeric and salt.
  2. Wash beans and boil in fish broth till tender.
  3. Heat oil and fry slic...

Continue reading ...
 

Khao Soy Tai / Shan Kao Soi

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 





Khao Soi is a dish that appears in Northern Thailand and Northern Laos and is popular with travellers in these regions.  It's a typical market breakfast in Luang Nam Tha, Laos. This recipe is that for the Tai people in Northern Myanmar close to the China border and also for the Chinese Tai in Xishuanbanna. All the recipes resemble each other remarkably.




Ingredients:
  • 2 packet rice noodles (flat, medium size)
  • 4 cups ground pork or chicken (or 2 cups of each)
  • 3 medium-size ripe tomatoes (finely cu...

Continue reading ...
 

Shan (Tai Yai) Fried Potatoes and Pork.

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 





Ingredients:
  • 250 gm (~1/2 lb) of pork shoulder, diced. {Any cut will do though…}
  • 1 large potato, boiled and diced
  • 1 whole medium onion, sliced
  • 1 large plum tomato
  • 3 cloves of garlic, smashed
  • 120 ml (½ cup) of vegetable oil
  • ¾ tsp of salt
  • A pinch of MSG (optional)
  • 1 tsp of dried chillie  (or 3-4 fresh Thai bird chili peppers)
Method:
  1. In a wok or heavy frying pan, heat the oil over medium. When heated, add the crushed (not chopped) garlic, and fry for 20-30 seconds, or until starting to color.
  2. Add the ...

Continue reading ...
 

Hto Nau, Khae Tai Ner, Hto Nao Out, or Hto Nao Mong

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 



This is a couple of recipes for making soybean fermented products according to the Shan recipes.
The translation- a translation from Lashio Lao Hsai Ying's Tai Book,  is delightfully quaint and I don't presume that many would use the recipe for the purpose because of the language but still it is a record and authentic.

I don't have the original Shan manuscript.





(A) How to make Hto-Nau, Khae Tai Ner or Hto Nao Out

Ingredients:
  • Hto Nau seed (Sarn Hto Nao), 1 Pae
  • Chillie powder, 2 Khan
  • Salt (as require...

Continue reading ...
 

Spicy Shan Chicken Nam Prik.

Posted by Kroocrew on Saturday, April 9, 2011, In : Shan 
This nam phrik is almost a salad and another example of the variation in styles of food preparation between cultures in close proximity. The decided lack of glutamate suggests a lower importance on the umami factor compared to most other cuisines around. An interesting point.



Ingredients:
  • 40 Thai bird's eye chillies
  • 20 cloves of garlic
  • ½ cup of vegetable oil
  • 2 tsp of *MSG (optional)
  • 2 tsps of salt
  • 100 gm (4 oz) of chicken breast, thinly sliced.
Method:
  1. Peel the garlic and then add all of the clove...

Continue reading ...
 

Nam Hpit Pae (Soybean Relish)

Posted by Kroocrew on Saturday, April 9, 2011, In : Shan 



This is a Shan nam phrik to accompany vegetable crudites. It's spicy and savoury once again using the Tai Lue ingredient thua nao. A substitute, Thai Brown Bean Sauce is included in the recipe.




Ingredients:
  • 2 tsp. Thai brown bean sauce (in lieu of thua nao)
  • 1 cup cilantro, chopped
  • 1 cup green onion, chopped
  • 2 red Thai chillies, minced
  • 1/2 tsp salt
Method:
  1. Pound ingredients in mortar and pestle (or use a food processor with a little water) until a smooth paste has formed.
  2. Serve with raw vegetables fo...

Continue reading ...
 

Htamin Jin ထမင်းချဉ်‌

Posted by Kroocrew on Saturday, April 9, 2011, In : Shan 




This Shan dish has a delightful sour edge with  a sour flavourant, tamarind extract, used for the purpose. There are local variations on presentation from serving as individual compressed balls of the rice mix or as a single layer on a plate. Other local variations add fish meat, typically Inle Lake Carp, to the rice potato mix.




Ingredients:
  • Rice, 2 cups.
  • Tamarind pulp, 2 Tbsp.
  • Tomatoes chopped  1½ to 2 cups.
  • Garlic chives, bunch
  • Long beans or French beans
  • Shrimp paste (any source of this is OK) ...

Continue reading ...
 

Monnyinjin (Pickled Mustard Greens)

Posted by Kroocrew on Thursday, April 7, 2011, In : Shan 


Served with a garnish of freshly toasted sesame seeds.

Mustard Pickle is cured in many cuisines. Either in a vinegar style or a brine style curing. This method is a vinegar style where the alcohol produced by fermentation of a little rice is enough to add that keen sourness and cure the vegetable suitable as a pickle with crunch and flavour.



Ingredients:
  • Mustard green, 2.5 kg (~6 lb)
  • Kosher salt, ½ Tbsp
  • Turmeric, fresh (powdered if not available), 1 knob fresh or 1 tsp powder
  • Dried Chillies, grou...

Continue reading ...
 

Hpak Kaat Mawk Hkoh (Sautéed Cauliflower with Chicken)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 




Shan dishes come through as substantial in flavour and well balanced in basic ingredients. The flavourants are light but noticeable. An enjoyable cuisine for many.



Ingredients:
  • 1 medium cauliflower   
  • (separated into 4 cm (1½ in) florets, about 4-5 cups)
  • ½ cup ground chicken
  • ½ medium-sized onion (finely chopped)
  • ½ medium-sized tomato (chopped)
  • 2 cloves garlic (crushed and chopped)
  • ½ teaspoon chopped ginger
  • ½ teaspoon light soy sauce
  • ½ teaspoon dark soy sauce
  • 2 tablespoon cooking oil
  • ¼ teaspoon...

Continue reading ...
 

Nueh Mu Huung (Pork in Soy Sauce Gravy)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 





Ingredients:
  • 8-10 pieces of pork meat 4 cm cubes.( 1½” cubes)
  • 2 cloves crushed garlic
  • 1 tablespoon dark soy sauce
  • 1 tablespoon thin soy sauce
  • 1/2 teaspoon salt (variable)
  • 1½ teaspoon crushed ginger
  • 3 tablespoon cooking oil
  • 2- 2 ½ cups water
Method:
  1. Cut up the meat into uniform sizes, about 4 cm (1½ in) cubes. Place the meat pieces  in a bowl and marinade with garlic, ginger, soy sauces and salt. (30 min to 2hrs refrigerated)
  2. Put oil in cooking pot and heat. Add meat and stir till all piec...

Continue reading ...
 

Nueh Gai Uup (Chicken with Gravy Sauce)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 





Ingredients:
  • 2 pieces medium chicken breast meat (or 5-6 legs and drumsticks, each chopped into 2 pieces)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon thin soy sauce
  • ½ teaspoon salt (or to taste)
  • 1 medium onion (finely chopped)
  • 1 medium tomato (chopped)
  • 2 cloves crushed garlic
  • ½ teaspoon crushed ginger
  • 3 tablespoon cooking oil
  • 1 ½ - 2 cup water
Method
  1. Remove and discard skin.
  2. Cut up the chicken into uniform sizes, about 4 cm (1½ in).
  3. Wash and rinse chicken pieces and put them in a bowl.
  4. Marinade the chicke...

Continue reading ...
 

Tofu Salad

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 





Ingredients:
  • 1 block yellow tofu [10 x 10 x 7.5 cm (4x4x3 in.)]
  • 12 garlic cloves
  • 3 Tbsp chopped coriander leaves
  • 2 Tbsp roasted sesame seeds
  • 90 ml (6 Tbsp) oil
  • 1 tsp or less chillie powder
  • 1 Tbsp soy sauce
  • 3 tablespoons vinegar
  • 11/2 Tbsp roasted gram flour
  • Salt to taste
Method:
  1. Slice half the tofu into strips 7.5 x 1 x 2.5 cm(3 x 1/2 x 1in) thick. Cut rest 5 cm (2-in) squares, 1 (1/2 in) thick.
  2. Peel and chop garlic. Chop coriander finely. Pound roasted sesame seeds till powdered.
  3. Heat oil hot; fry the squ...

Continue reading ...
 

Shan Potato Nam Prik Recipe

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 






Ingredients:
  • 500 gm (~½ lb) of potatoes, peeled
  • 15 Thai bird's eye chillies
  • 5 cloves of garlic
  • Salt
  • MSG (optional)
  • 60 ml (¼ cup) Vegetable oil
Method:
  1. Boil the potatoes until just cooked through in salted water (~15 minutes in their skin). (You can also use leftover potatoes).
  2. In a mortar and pestle, pound the chillie and garlic until they are paste like. You can use a processor or blender if available knowing that the consistency may not be as uniform as the mortar and pestle.
  3. Peel and mash the po...

Continue reading ...
 

La Phet Thote (Pickled Tea Leaves Salad)

Posted by Kroocrew on Wednesday, January 20, 2010, In : Shan 





Ingredients:
  • 5 teaspoons laphet (*fermented tea leaves)
  • 2 teaspoons crispy fried garlic
  • 2 teaspoons crispy fried yellow beans
  • 2 teaspoons roasted peanuts
  • 1 teaspoon toasted sesame seeds
* I do not know the process of fermentation used for treating the leaves for this dish


Extra Ingredients:
  • Chopped Tomato
  • Chopped Cabbage
  • Dried Prawns
  • Peeled Garlic
  • Green chili

  • Dressing: 1/2 teaspoon limejuice 3 teaspoons peanut oil

Method:

  1. First, put laphet (fermented tea leaves) into a bowl. If you want your l...

Continue reading ...
 
 
 

 

 

 

Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.

 

  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.


  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

    Google Analytics 
Alternative