Burmese Panthay Noodle Recipes
BURMESE PANTHAY NOODLE
This is a Panthay ( chinese-muslim) recipe enjoyed all over Burma. A perfect fusion of chinese and muslim cooking. Simple and delicious. Use hoisin sauce if sweet soy sauce is not available.
Provided by Authentic Burmese
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dust chicken cutlets with curry powder.
- Bring a pot of water to boil.
- Add dry noodle and cook until aldente for about 5 minute.
- Drain noodle in strainer.
- Chop onion and fry in oil in a wok or skillet until soft but not brown.
- Add chicken pieces and stir-fry until chicken is blanched.
- Add sweet soy sauce, chilli flakes, salt and 1/2 cup water and stir.
- Crack eggs into the wok, cover and cook undisturbed for 10 minute.
- Add noodle to wok and stir to coat.
- Cover and cook over very low flame for 10 minute.
- Serve with fresh onion-cucumber pickle.
- FRESH ONION-CUCUMBER PICKLE.
- Slice onion into rings.
- Partially peel cucumber and slice into rounds.
- Cut tomato into wedges.
- Mix onion, cucmber, tomato, sugar, lime zest and juice together.
- Chill for 15 min before serving.
Nutrition Facts : Calories 816.2, Fat 28, SaturatedFat 5, Cholesterol 258.6, Sodium 821.8, Carbohydrate 99.5, Fiber 3.1, Sugar 6.5, Protein 49
PANTHE KAUKSWE - BURMESE CHICKEN CURRY
Chicken curry with noodles, a popular Burmese dish favored by 'westerners'. Please try this recipe as 'is', then make comments. This dish does need a little bit of chilli powder, if you don't like to much chilli cut it down;but not out please! It is our family favorite!!!
Provided by Scott from Brisbane
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into serving pieces.
- Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
- Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
- Add chicken and fry for a further few minutes.
- Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
- Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
- Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
- Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
- Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.
Nutrition Facts : Calories 1122.2, Fat 68.6, SaturatedFat 39.7, Cholesterol 184.1, Sodium 1005.6, Carbohydrate 83.8, Fiber 8.3, Sugar 16.3, Protein 46.6
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