Sunday, 5 August 2012

Mohinga (National dish of Myanmar)

Mohinga (National dish of Myanmar)

This dish is a one pot meal and so nutritious that it is rightfully dubbed as the National Dish of Myanmar. Every street food stall and even 5 star restaurants proudly serve their Mohinga. Most of the ingredients are very commonly available in India, and this one pot meal can cooked in a jiffy. You can surprise your guests by serving Mohinga in individual  soup bowls and top up with fried Squash/Gourd.

Preparation time : 15 minutes
Cooking time      : 45 minutes
Difficulty              : Medium
Serves                 :  4

Ingredients :

  • 3 tbsp Oil (use any Vegetable oil)
  • 1 medium Onion, grated
  • 4 Garlic Cloves, crushed
  • 2.5cm/1-inch freshly grated Root Ginger
  • 1 Stalk Lemon Grass, very finely chopped (or 1 teaspoon Ground Lemon Grass)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Turmeric Powder
  • 1.5L Water
  • 90ml Fish Sauce (or more to taste)
  • 2 Small Onions, quartered
  • 4 tablespoon Rice Flour mixed with a little cold water
  • 450g Catfish or any firm fish
  • 450g Fine Rice Noodles (you can also use Packaged Veg Noodles)
  • 2 Hard Boiled Eggs, quartered
  • Shredded Spring Onions
  • Shredded Green Beans (raw or cooked)
  • Slices of Fried Gourd or Squash (deep fry in oil with chickpea flour batter)
  • Fresh Coriander Leaves

Method :

1) Heat oil in a large wok over medium flame. When the oil is hot, add grated onion, garlic, ginger, Lemon grass, Chili powder and turmeric powder and mix well.

2) Sprinkle a little bit of water to stop the spices from burning, cook the ingredients over medium heat till they are no longer raw.

3) Now add the water, fish sauce, quartered onions and bring to boil. Now slowly add the rice flour mixture and keep stirring with the other hand so that lumps don't form.

4) Once the soup thickens, reduce the heat to simmer and keep stirring in between and cook for about 20 minutes.

5) Remove the head of the fish from gills, clean and wash properly. Now cut it into chunks, about 1 1/2 inches thick, wash for the second time. Now add the fish to the soup. mix well and continue to cook for further 10 minutes.

6) Meanwhile, bring a large pot of water to boil, add noodles and cook for 5 minutes or till just done. Drain in a colander.

7) In a separate wok heat some more oil, prepare a semi thick batter with chickpea flour and water and a pinch of salt. Dip thinly sliced Squash or Gourd in that batter and deep fry till golden on both sides.

8) Take them out on paper towel to soak excess oil. Quarter the hard boiled eggs. Wash, string and Par boil handful of green beans and finely chop Spring onion and coriander leaves.

9) To serve... place a portion of noodles in individual soup bowls and top with the soup and remember to add a piece of fish to each bowl.

10) Serve the garnishes on a separate plate and allow everyone to add their own garnishes to their soup.

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