Burmese Panthay Noodle Recipes

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BURMESE PANTHAY NOODLE



Burmese Panthay Noodle image

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

1 lb chicken cutlet
1 lb dry wheat noodles
1 large yellow onion
2 teaspoons curry powder
1/3 cup cooking oil
4 eggs
2 tablespoons sweet soy sauce
2 teaspoons red chili pepper flakes
1 teaspoon salt
1 red onion
1 cucumber
1 tomatoes
1 teaspoon sugar
1 lemon

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



Panthe Kaukswe - Burmese Chicken Curry image

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

1 1/2 kg chicken or 1 1/2 kg chicken pieces
5 garlic cloves
3 medium onions
1 tablespoon fresh ginger
1 teaspoon dried shrimp paste (blachan,ngapi or other names for it)
2 tablespoons peanut oil
1 tablespoon sesame oil
1 -2 teaspoon chili powder
2 teaspoons salt
2 cups of thin coconut milk
2 cups of thick coconut milk
2 tablespoons chickpea flour (besan)
500 g egg noodles, to serve

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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