Lemongrass Coconut Chickpea Curry

Something draws me in when I see a Burmese recipe.  It's probably that I have most of the items on hand and I can realistically imagine the outcome before even getting started.  While flipping through my favorite Burma book, I found chickpeas.. and anything involving beans usually ends up showing up at my table.
Another thing I like about Burmese cooking is that it's not just one recipe that you have at a meal, much like Indian cooking.  There are several small dishes filled with various things, some actual dishes, some condiments that can be counted as side dishes, some sauces, some garnishes.  You can always have a little bit of everything in one single meal.  Chinese cooking is similar as well.
Toppings are also extremely important.  Herbal toppings such as mint or cilantro give a refreshing addition to a cooked meal, and others such as fried shallots or crushed peanuts provide a wonderful contrast in texture.  All these little things are what make me tick.
I especially like that I get to make several dishes and intelligently use up the space in my kitchen.

My recipe is very loosely inspired by Naomi Duguid's "Burma: Rivers of Flavor" Chickpea Soup p.97.
Her's was a soup, mine is more like a creamy curry laced with leeks.
Serves 4-6
Ingredients

slow cooker:
1/2 cup dried white chickpeas, soaked overnight

1/2 cup dried black chickpeas, soaked overnight

1 leek, sliced

1 stalk lemongrass, chopped

1 inch piece ginger, grated

2 bay leaves

2 kaffir lime leaves

1 slice galangal (mine was dried)

2 thai chiles

1 tsp coarse sea salt (mine was from Camargue)

3-4 cups water
Seasoning:
1 Tbsp oil
1/2 tsp turmeric

6-7 shallots, sliced

2 cloves garlic, sliced

1 can coconut milk
1 Tbsp tamarind paste
juice from 1/2 lime

garnish:

crushed peanuts

fried shallots

sesame seeds
chopped cilantro (which I didn't have but I should have had)

Directions
1.  Place all the "slow cooker" ingredients into a slow cooker and cook on low for 7-9 hours.  The chickpeas should be tender.
2.  Heat the oil on high in a wok and fizz the turmeric.  Add the shallots and garlic and cook, stirring for about 3-5 minute or until shallots are colored.
3.  Add the coconut milk and bring to a boil, then reduce to a simmer.
4.  Stir in the tamarind and lime.  Simmer for about 5 minutes, then pour the sauce into the chickpeas.  5.  Stir to even out the sauce throughout the chickpeas.  Remove the bay leaves and galangal piece before serving.

Serve garnished with any or all of the listed toppings.
I served mine alongside some Stir-Fried Cabbage and a mix of brown basmati and red rice.

Mixing chickpeas with coconut milk is probably one of the most genius ideas our Earth has produced..

Burmese Cabbage Stir-Fry

I'm quite a fan of cabbage in all its forms.  I like it raw, grilled, stewed, stir fried, as a main course, condiment, a wrapper, or a filling.  I like it American, Russian, Indian, and all types of Asian styles.

I like it red, green, white, small, large, frizzled, hard, soft, or fermented.

It's not a surprise that when I used my Burma cook book as a weight for my batch of weekend paneer and flipped through it once again, I paused for this cabbage-glorifying recipe.  I actually paused for a few different cabbage-glorifying recipes, but this one used napa cabbage which was the closest to what I had on hand.  What is it I like so much about cabbage?  Probably the sweetness it exudes when cooked and crunch it has when raw.  It's the way it can keep its freshness for weeks so I can afford to buy a whole head and be the only cabbage eater in the house.  I can always find several things to do with a single head of cabbage without wasting one shred of it.

That on it's own makes it an amazing food.

That and the fact it comes in purple... and that today is St. Patrick's day.. so it's almost a legal obligation to eat cabbage today.

Inspired by Naomi Duguid's "Burma: Rivers of Flavor" Smokey Napa Stir-Fry p.115

Serves 4-6 as a side

Ingredients

2 Tbsp oil

1/2 tsp turmeric

1 green chile, sliced

2 small shallots, sliced

1/2 inch ginger, sliced

2 cloves garlic, sliced

1/2 head cabbage (about 3 cups) shredded

1 Tbsp oyster sauce (or mushroom sauce)

1/2 cup hot water

few grinds green pepper

garnish:

Thai red chile

sesame seeds

fried shallots

Directions

1.  Heat the oil on high in a wok, then add the turmeric until it fizzes.

2.  Add the green chile, shallots, ginger, and garlic.  Lower the heat just a touch and stir fry until the shallots are tender, about 30 seconds to 1 minute.

3.  Add in the shredded cabbage and stir until well coated and it starts to soften.  Naomi does this with savoy cabbage.  I happened to have just a normal cabbage and it worked out rather well.  Don't fuss about these types of details.

4.  While the cabbage is coloring, stir the hot water onto the oyster sauce and add the green pepper grinds.  Set aside.

5.  After about 5-7 minutes of stir frying the cabbage, pour in the oyster sauce mixture.  Bring to a boil and cook, stirring for another 30 seconds to 1 minute.

Serve garnished as you like.  I sprinkled some sesame seeds and fried shallots before deciding to add a Thai red chile.

I served mine in a Burmese thali alongside some Lemongrass Coconut Chickpeas and red and white rice.

I will continue to find more reasons for which cabbage must at all times be a part of my edible inventory.. especially this time of year... or should I say, especially any time of year!

Burmese Golden Egg Curry with Zucchini

After coming home late, I felt like a dinner making machine.  As soon as I walked in the door, I knew I'd be making some type of Burmese Golden Egg Curry with a twist, but I'd also be making a parallel dinner to satisfy other needs.  It's like today's lunch.  I couldn't decide if I wanted to finish the Thai Leek and Mushroom Curry or the Red and Green Dal.. so I had both.

Somehow, it was perfect, but in another way, it felt imperfect.  I suppose they two meals cancelled each other out, considering one was more Earth, and the other Water.. and Earth destroys Water.

Anyway, I eventually decided to not eat my parallel meal and leave that one to the wolves.  Mine would correspond more to the "me" in me.. spicy, tangy, garlicky, and crunchy.  I think I have those elements covered well now.

I'm ready for tomorrow.. are you?

Serves 2-3

Ingredients:

4 large eggs "hard boiled" or steamed 10 minutes and peeled

1/4 cup mix sesame oil and sunflower oil

1/8 teaspoon turmeric

3 small shallots, minced

2 teaspoons minced garlic

1 jalapeño or Moroccan green chile, seeded and diced

1 zucchini, sliced into quarter moons

¼ teaspoon Red Chile Powder

1 can crushed tomatoes

2 teaspoons fish sauce

coarse sea salt to taste

1/4 tsp cracked green pepper berries

Garnish:

sesame seeds

mung bean sprouts

Directions: 

1.  Heat the oil in a wide heavy skillet over medium-high heat. Add the turmeric.. it will fizz.  This is very sexy.

2.  Add the peeled eggs and fry until golden and a little blistered all over: cook on each side in turn, then try to balance the eggs on their ends to cook the tips. Frying the egg is a fun little task, quickly done, and it makes them very attractive. They should be golden and blistered all over.  Remove, cut them lengthwise in half and set aside.

3.  Pour off all but 2 to 3 tablespoons of the oil (the oil can be used again for stir-frying). Heat the oil remaining in the pan over medium heat, add the shallots, green chile, and garlic, and fry briefly, until translucent. 

4.  Add the zucchini slices and can of crushed tomatoes.  Simmer until the zucchini is tender, about 10 minutes.

5.  Stir in the fish sauce and salt, then taste and add as much chile powder as you find necessary

6.  Place the eggs into the sauce to heat through.

Split the eggs for beauty and serve hot or warm over some quinoa garnished with sesame seeds and mung bean sprouts.

Feel the heat rise within you.. even at room temperature.. and enjoy the ride...

Beef Curry with Whole Shallots

I have to admit that my European side has been pulling me into its arms lately.  I tend to lean that way when I'm not feeling my best and the doctor tells me not to eat anything that might overwork my stomach or intestines.

Hmm that's pretty limiting for me... no chilies no daal?  What in the world can I make without those two key ingredients to my happiness?

Well it turns out I'm feeling better and my Asian side is pulling me back.. though not all the way to India, my heart is making a pit stop in Burma.

I don't have many ingredients since I'm going out of town tomorrow, but I did have a pound of stew beef, my spice drawer, and a can of coconut milk.

My Burma book decided to take a hold on me and had me open up to page 185: Simplest beef curry with whole shallots.

I added a few things to make it "mine" but the inspiration came from there.  I've identified my modifications in case you want to stick to the original recipe.  I really really enjoyed my version so choose wisely.

Serves 4

Ingredients

1 lb (500g) stewing beef, cut into 3/4 inch cubes

1/2 tsp fleur de sel (or just regular salt)

1/4 tsp turmeric

1 Tbsp grated garlic

1 Tbsp grated fresh ginger

2 Tbsp peanut oil (I used canola with a dash of sesame)
1 large carrot, cubed (optional)

1 can coconut milk (original recipe uses 3 cups water)

1 can water

2 tsp fish sauce

8 small shallots, peeled
5-6 kaffir lime leaves (optional)

1/2 tsp red chile powder

garnish:

fried shallots

crushed peanuts (optional)

Directions
1.  Rub the turmeric and salt into the meat, massaging each piece with your fingers.  Let marinate in the fridge at least 1 hour.
2.  In a heavy based pressure cooker, heat the oil and fry the garlic and ginger together for 1-2 minutes or until the raw smell goes away.
3.  Add the beef.  Sear until all the pieces are browned.
4.  Add the carrots, fish sauce, coconut milk, kaffir lime leaves, and water.  Bring to a boil, then cook under pressure for 25 minutes (or simmer half covered for 1 hour)
5.  Open the pressure cooker, add the shallots and chile powder, stir and simmer for another 20 minutes (until your rice finishes cooking).  By this time, the beef and shallots should be nice and tender.

Serve with plain rice, or as I did, a mix of thai red rice with basmati.
Garnish with fried shallots and crushed peanuts.

Exactly what I needed.
It's too bad I'm leaving town.. I feel like this week has major potential for real Cuisine..

Mandalay Carrot Zucchini Salad

Another Burma edition I am enjoying with a piece of meat.
This book is teaching me a whole new way of seeing salads...with tons of crunchy toppings.  I think this could extend to many other raw veggies beyond carrots and zucchini..or even tossed with some noodles!  I didn't add salt as the original recipe does.  It is salty enough with the dried shrimp and fish sauce.  I love the earthy umami flavor this has!
Surprisingly, I had all the ingredients on hand.

Adapted from p. 62

Ingredients:

2 cups mix of grated carrots and zucchini

1 or more Tbsp lime juice

1/2 tsp fish sauce

2 tsp dried shrimp powder

1 tsp toasted chickpea flour

1 tsp minces green chili or pinch of chili powder

1Tbsp crushed peanuts

2 Tbsp chopped cilantro

2 Tbsp fried shallots

Directions:

Toss it all together and serve chilled.

Oooh!

This gets saltier the next day.  I think next time I will skip the fish sauce completley and add rice vinegar instead.
Or maybe it seemed salty compared to the watermelon salad.
It pairs quite nicely with some cod liver.  That doesn't sound too great, but it's like the foie gras of the sea!

Coconut Noodles

Oooh I'm really getting the hang of Burmese cooking.  There are 2 rules I've noticed.
Use shallots
Use toppings
There's more to it than that, but if you have neither, then move on to your plan B.  I ran out of eggs, but some hardboiled eggs would have been perfect as a topping for this lovely creamy almost guiltless dish.  Naomi Duguid adds salt, but I feel it is salty enough without it.
Adapted from Burma: Rivers of Flavor p 251
Serves 4
Ingredients:
1 lb (500g) chicken breast, cubed (I used turkey)
1 tsp fish sauce (I used oyster)
1 cup water+ 1 bouillon cube
1 Tbsp grated ginger
1/4 cup toasted chickpea flour mixed in 3/4 cup water
2 Tbsp peanut oil (I used sesame)
1/4 tsp turmeric
1 1/2 cup minced shallots (about 2 large)
1 Tbsp garlic
3 small whole peeled shallots
1 can coconut milk
cooked egg noodles (I used cellophane)
Garnish:
lime wedges
chili powder
cilantro
scallions
thai chili
crushed peanuts
fish balls (I used cooked cubed cod)
egg (I wish I had some)
fried noodles (didn't have any)
Directions:
 1.  Mix the fish sauce with the meat and refridgerate while you chop everything.
2.  Heat the oil in a wok and fizz the turmeric.
3.  Add the minced shallots and cook until translucent, then add garlic and cook approx 30s.
4.  Add the meat and stir fry until all sides are colored.
5.  Add the chickpea mix, water, and bouillon cube.  Stir to incorporate.
6.  Add the whole shallots and coconut milk.  Bring to a boil, then simmer at least 10 minutes, stirring from time to time.

Serve over some excellent cellophane noodles (or egg noodles) with lots of sauce and as many toppings as your heart desires.

This was lovely over the bean thread noodles, but I think it would be even better over rice.  Tomorrow's continuation of this dish will be with rice.
It's always a good time @ my table.. always my pleasure...

*It's even better with rice.  Forget the noodles!
**do not use egg noodles if GF

Lemongrass Ginger Meatballs

My handy Burma book has inspired me again!  My plan tonight was melon.  Whatever happens, there will be melon involved.  I also had ground beef I needed to either use or freeze.  Since Lahmacuns have been lingering, I seriously was orienting my cooking vibes toward that during the day.. only to rediscover upon my home arrival that I needed yeast for the dough.. and my yeast is not fast acting, so the event would take 4-5 hours...too long for a weeknight.  I will have to do that on the weekend or do a prep the night before.  My post 30 cooking will be involving a pizza stone, so maybe I'll wait until then.

Back to my balls..

Ha!

Determined to use some ground beef after a week of pescatarianism, I finally looked at the beef&pork part of the book and happily stumbled upon page 192: Lemongrass ginger sliders.

I had to look twice because I always thought sliders were served on potato skins, but that might be a misinterpretation of a long lost american in her new yet acceptably homey expatted country.

I'm keeping them as good ol round meatballs.  Less like burgers, more like balls.  I like shaping things into balls with my little hands... falafel, manchurian, methi gatte, bagel bombs...hmm interesting.

Makes 17-19 balls (depending on the size of your hands)

Ingredients:

1 lb (500g) ground beef

1/4 tsp turmeric

2 Tbsp minced lemongrass (I used dried)

2 Tbsp minced garlic

2 Tbsp minced ginger

1/2 cup minced shallots (about 1 large)

1/2 tsp salt (or to taste)

1/4 cup cooked rice (I used quinoa)

1/4 tsp strong chili powder (mine is strong, adjust accordingly)

1 large tomato, minced

1/4 cup peanut oil (I used 2 Tbsp sesame)

Directions:

1.  Take off your rings and thoroughly wash your hands.  Mix the meat and turmeric, then refridgerate while you do the rest.

2.  In a mortar, smash the lemongrass, garlic, ginger, and shallots together until they make a paste.

3.  Keep mashing in your mortar (ok ok food processor if you are not gangsta enough to own or want to use a mortar) and add the salt, chili powder, and tomato.

4.  In a mixing bowl, add the goodness from the mortar to the meat and incorporate well, using your hands.  We have been blessed with 5 digit tools on each side of our bodies, why wouldn't we use them?

5.  Once everything is evenly incorporated, add the rice (or quinoa) and do the same.  Then form meatballs approx 1 1/2inches in diameter or however you are comfortable forming meatballs using the palm of you hand.

6.  In a heavy based pan, heat the oil.  Arrange the meatballs so they are not over crowded in the pan.  Cook on high 3 minutes so they color, then turn.  The idea is that they get a bit golden.  This can be a quick process.  What I did was color them, then transfer them to a 120°C oven while I set the table and cut my melon.

Serve with a side or alone with some dipping sauces.

I served with some salad, sriracha, and melon.  Tomorrow for lunch, this will be happening with some Cabbage Shallot Refresher... and another fruit.

This was a keeper.  This is the first time I make meatballs using beef and I have to admit the flavor is rather explosive.. in a good way.  In a very very good way!  I can imagine these on a skewer or in a sandwich or just by hand any time of day.  They don't even need to be hot.. just room temperature is lovely and I feel the flavor entirely released as the sum of the parts become a whole.

West Coast Mohinga

I think this is my most successful Burmese dish.  I feel more connected to the tradition and concept of Burmese cuisine after making my first mohinga.  Mohinga is the claimed national dish in Myanmar.  It is usually eaten for breakfast, but can be found in tea shops at all times of the day.  Every region makes their mohinga differently, and I'm pretty sure even if I make it again it will not be the same because of all the customizing and toppings you can add and swap.  It's like a topping party!
This is another one from Burma: Rivers of Flavor p 256.
Serves 4
Ingredients
1.5 - 2lb (approx 1kg) whole fish, cleaned and scaled (I used mackerel, cod, and sardine)
2 Tbsp peanut oil (I used sesame)
1/4 tsp turmeric
cooked rice noodles (I used the flat ones)
broth:
5 cups water
1 tsp shrimp paste
2 Tbsp chopped galangal (I used 4 slices dried)
2 Tbsp chopped garlic
2 tsp fish sauce
piece of banana stem (I didn't have any)
garnish:
toasted chickpea flour
chopped cilantro
fish sauce
shallot or garlic oil (sesame oil)
crushed peanuts
hardboiled egg
black pepper
tamarind water (1 Tbsp concentrate diluted in 1/2 cup water)
red chili paste
fried shallots
thai chili
grilled sardines (not in the book)
Directions
1.  Make the broth by bringing to a boil the water, shrimp paste (don't smell it!!!), galangal, and garlic.  Add the whole fish and poach for about 4 minutes.

2.  Take off heat and remove the fish from the pot.  Let cool, then use your hands to separate the flesh from the head and bones.  Squeeze all the water out of the flesh and set aside.  Add the skin, heads, and bones back into the pot and simmer for at least 10 minutes.
3.  While that's happening, heat the oil in a wok, then add the turmeric and let it fizz.  Add the fish flesh and stir so it all gets a nice yellow coat.  Cook until flaky and dry, then set aside.
4.  Back to the broth.  Strain it of all its solids, then add 2 tsp fish sauce and the banana stem, if you were lucky enough to find one.  I forgot to look for it during my spice hunt.  I have no idea what it is supposed to taste like.  Oh well.  Keep simmering for a while, while you get the toppings and noodles ready, for instance.
5.  Serve.  Place some rice noodles in a bowl.  Add 1 tsp chickpea flour, 1 Tbsp tamarind water, a few drops sesame oil or shallot oil, some chopped cilantro, black pepper, peanuts, fried shallots, flaked fish, egg, chili, and chili paste.  Ladle the broth over the noodles and toppings.

When you taste, a warmth will hit you.  You will be surprised at the comfort you feel as you slurp the noodles, adjusting the toppings to suit your desires.
I got an extremely positive reaction:  "Wow this tastes wonderful" which is a rare to hear.  Not that I don't usually cook well, but I rarely get compliments without asking.  Today I got a spontaneous compliment.. on a fish meal... which is even more rare.

Shallot Cabbage Refresher

Another simple but pleasant treasure from Burma. Naomi Duguid lists it in the "condiment" section of her book, which is definately not an error, but I see it also as a salad side-dish...not salad-meal.  She also appropriately calls it "refresher" which exactly describes the effect.

Tonight, I used it as a part of a Burmese Lettuce Wrap, but tomorrow it will be a side eaten with a fork, subliming whatever I happen to create.

Adapted from p. 220

Ingredients:

1 cup shredded cabbage

1 very large shallot, minced

Juice from one lemon

1 Tbsp rice vinegar

1 tsp nuac nam (fish sauce)

1 chili, minced (I used Thai)

1 Tbsp chopped cilantro

Directions:

1.  Place the shallots, chili, lemon juice, rice vinegar, and fish sauce in a salad bowl and let marinate at least 30 minutes so the shallots soften.

2.  When ready to eat, add the cabbage and cilantro and toss.

Flavor on every pleasure part of your brain...well, for now anyway.

Burmese Sardine Wraps

I decided this was Burmese because of the 2 Burmese dishes I had as leftovers and the fried dried shallots I sprinkled on top of my mixture before wrapping it all up.

Looks like I slaved pretty hard on this one, doesn't it?  Well, since I used some leftovers, the longest part was cooking the bean thread noodles... about 5 minutes.

Here's what goes into my Romaine Lettuce leaves:

Grilled sardines rubbed with Sriracha and cilantro

Glass noodles (mung bean thread noodles)

Mint

Scallions

Cilantro

Fried dried scallops

some Hot Hot Chili

a little Eggplant Curry on one

a little Paneer in tomato sauce on another one

Fold it up like a taco, and eat with your hands, being sure to get it all over the place, but loving every second of it.

I let all the ingredients cool to room temperature and I think it's probably the best way to eat it.  Those glass noodles have a lovely texture and you can feel them properly when they're not piping hot.  My only regret is that I don't have any more noodles left to make this again tonight!

Burmese Paneer in Tomato Sauce

You were about to ask:  where's the protein? weren't you?

I have to admit I was a little reluctant to trying a recipe using paneer that was anything else but Indian.  It's not that I didn't think it would be good, but because I wasn't sure I wanted to use up my paneer in non Indian food.
Burma is close enough to India to let me make this one exception..and I'm happy I did.  I have to say this dish was the star of my meal.  It's definately NOT a waste of paneer.  It has lots of depth and an extremely pleasant texture.  It could easily integrate an Indian thali as well, which gives it the winning points.
Burma:  Rivers of Flavor p. 124
Ingredients:
1/4 cup peanut oil (I used sesame + sunflower)
1/2 tsp turmeric
1 large shallot, coarsely chopped
2 Tbsp grated garlic
2 tsp chili powder
2 tsp shrimp paste (I used brown miso)
2 cups blended tomatoes (tomato puree)
4 green chilis, slit (I used 2 thai chilis)
1 lb cubed paneer (I used yield from 2L raw milk ~ 400g)
1 cup minced scallions
1 cup chopped cilantro
Directions:
 1.  Heat the oil in a large wok.  Fizz the turmeric, then add the shallots.  Cook about 4 minutes or until the shallots soften.
2.  Add the garlic, chili powder, and miso and stir a few secondes until the garlic cooks.
3.  Add the blended tomatoes.  To get 2 cups I used 1 can + 2 fresh tomatoes.  The thicker the better.  Bring to a boil, then simmer uncovered for 10 minutes.
4.  Add the green chilis and the paneer and simmer for another 10 minutes.  Taste and adjust the seasoning.  Add salt if you need to.  It should have depth and shouldn't taste like raw tomato.
5.  Stir in most of the cilantro and scallions, keeping some aside for garnishing.

This is best enjoyed with roti or nan, but since I haven't gotten that far today yet, I ate it with my hands and a spoon, and it was perfect.  Not too spicy, not too tomato-y.  Just perfect.

Needless to say I got yelled at during the whole meal creation because I made a mess in the kitchen.  Guess who wasn't allowed to have any paneer?
To all you OCD people who do not cook.  Chill out!  You can't paint the Sisteen Chapel without getting a little paint on your overalls.  

Traveler's Eggplant Curry

There is something about eggplant that makes it almost mysterious.  The color.  That deep purple, shiny and sexy that calls you to it.  Come to me, take me home.
The texture.  When raw it is firm and beige.  It behaves like an apple and oxydizes quickly, so you have to have a plan before opening it up.  While cooking it is like a sponge, absorbing any flavor you coat it with.  Once cooked, it becomes creamy, but not shapeless.  The skin left on gives it texture and it will give with just a small amount of bite pressure, releasing all the flavor it absorbed on its journey from the farm to your mouth.
For all these reasons, when I find them on sale and stumble across a recipe making eggplant its star, I don't need to think twice.
This one is from Burma: p. 104.
I adapted it to make it vegan (but the real reason is that I didn't have any anchovies or shrimp paste).  If I did have anchovies, I would have eaten them before being able to use them in a recipe, so it was futile to even think I would use anchovies.
Ingredients:
3 Tbsp peanut oil (I used sesame)
1/8 tsp turmeric
1 large minced shallot
 1 Tbsp ginger
1 Tbsp sesame seeds
1 large tomato, minced
1 lb cubed eggplant (about 2 or 3 medium)
1 cup water
3 tbsp anchovies (sub brown miso)
1 tsp red chili oil (I used red chili paste)
Directions:
 1.  In a large wok, heat the oil and add the turmeric.   It should fizz.
2.  Add the shallots and cook until soft, about 4 minutes.
3.  Add the ginger, miso, and tomato and cook a few minutes until the tomato disintegrates.
4.  Add the eggplant and sesame seeds and stir until all the pieces are evenly coated.
5.  Add the water and chili oil, bring to a boil, then simmer for about 30 minutes or until eggplant is fully cooked.  Taste and add salt if needed.  I didn't think it needed any.

This is my first time using miso.  As the book explains, it is a Umami ingredient.  Something used to give a meaty or earthy taste.  Miso and toasted chickpea flour are the vegetarian options for umami.  The non veg versions are shrimp paste, anchovy paste, or fish sauce.
I love learning this type of thing.

This dish was part of a trio, which will be alternating all week, for as I run out of one dish, another will replace it.

Top:  Paneer in Tomato Sauce
Middle: Sweet Corn Soup
Bottom:  Traveler's Eggplant Curry

Grilled Burmese Chicken with Shallot Rice

I have not gone grocery shopping since I've gotten back from Marseille, so I had to find a way to make a well rounded meal without fresh vegetables.  I think I've done a fine job and you would never know after eating this meal that my fridge is literally empty except for half a cucumber and some salad for the dragons.  Nice, n'est-ce pas?
Serves 4

Ingredients:

1 lb (approx 500g) chicken breast in thin slices

Marinade:

1/4 tsp turmeric

1/2 tsp cayenne

1 Tbsp minced garlic

1 Tbsp minced ginger

2 Tbsp fish sauce
Shallot Rice:
1 cup Jasmine rice, well rinsed (I used basmati)
1/4 tsp turmeric
2 Tbsp peanut oil (I used sesame)
2 large shallots, sliced thinly
1 tsp salt
handful frozen peas
lime wedges (I didn't have any)
2 cups water
Directions:
1.  Make the marinade by mixing the ingredients together.  Rub into the chicken slices and let penetrate at least 30 minutes.
2.  In a wok or heavy based frying pan, heat the oil and brown the shallots, approximately 5-7 minutes.  Add the turmeric and salt.
3.  Add the rice and stir, coating and cooking until slightly translucent, not burnt.  Turn the heat down to medium and stir for another 10 minutes.
4.  Add 1 cup of the water.  When it boils, turn the heat on low but leave it uncovered.  It should absorb quickly.  Then add the other cup of water and do the same.
5.  Grill the marinated chicken on the bbq or plancha or skillet or whatever you like to grill on.

Serve with some Shan Tofu Salad and you have your Sunday lunch ready to be enjoyed...

Grilled chicken from p. 163
Fried rice with shallots from p. 226

Shan Yellow Tofu (Tohu Thoke)

Unless you make it yourself, you can never really be sure of what you're eating.  That is why I jumped with excitement after seeing a recipe for tofu in my Burma bible...well, my only source besides the internet.

Interestingly, Burmese tofu is made from besan (chickpea flour) instead of soy, which some people don't always appreciate.

For 1 lb tofu from p. 126

Ingredients:

1 cup (105g) besan or chickpea flour

3 cups water

1 tsp salt

1/8 tsp turmeric

Directions:

1.  In a mixing bowl, sift the flour, salt and turmeric.
2.  Add 1 cup of water and mix to eliminate any lumps.  This is a very important step.

3.  Boil the other 2 cups of water in a wide shallow heavy pan, such as a wok, then add the chickpea flour mixture while stirring.
4.  Lower the heat to medium and cook while stirring for 5 minutes, making sure the mixture doesn't stick to the bottom.
5.  Lightly oil a baking dish 7-8 square inch or so that the mixture is maximum 1" high when poured.
For silky tofu, refridgerate at least 1 hour before slicing and serving.
For salad or frying, refridgerate at least 4 hours or overnight.

I did a finger dip and it was already quite tasty as warm goop, so I can only imagine as a firm chilled cube in a salad or stir fried with some veggies.

Tohu Thoke
Salad dressing for 1 lb Shan Tofu (p. 51):
1 tsp minced garlic
1 tsp soy sauce (or GF alternative)
2 Tbsp rice vinegar
1 Tbsp shallot oil (I used EVOO + 1 Tbsp dried shallots)
few chopped kaffir lime leaves (or sub chopped cilantro)
2 Tbsp toasted sesame seeds

Spoon over your Shan Tofu and toss lightly to coat.

Interesting!  This tastes nothing like regular tofu (of course, I didn't expect it to) and the texture was very soft.  It is my first time using karrif lime leaves as well and I found it full of flavor and refreshing.
I refridgerated it covered in plastic wrap.  I'm going to let it sit uncovered in the fridge today so it hardens for a slightly different texture.  I liked this very much and I'm already imagining all types ways to eat this.  The best part is that it's Fight Food: high protein, low fat, low carb, extreme taste!

Burmese Golden Egg Curry

Burma: Rivers of Flavor is not just a cookbook, but an adventure to live through.  It's probably the only cookbook I'm reading cover to cover and not just skimming through recipes.  Naomi Duguid explains the way of life in different parts of Myanmar and explains how culture and tradition affects what's on your plate.  It is a pleasure to follow this Golden Egg Curry recipe I've been waiting to try for some time now.  The light frying of the hard boiled eggs does give it an attractive look and also a nice depth in texture.  The last time I tried this method, I didn't find that the results were worth the effort, but this time... in sesame oil with turmeric...how can you go wrong?
So.. compared to the picture in the book, it looks about right, doesn't it?
Here is the recipe as it is in the book.  I followed it precisely and I'm glad I did because it doesn't need any tweaking whatsoever.
from p. 122
Ingredients:
4 large eggs (I used 5) hard boiled and peeled
1/3 cup peanut oil or unroasted sesame oil (I used less)
1/8 teaspoon turmeric
2 small shallots, minced
2 teaspoons minced garlic
¼ teaspoon Red Chile Powder, or to taste
2 medium tomatoes (about ½ pound), finely chopped
2 teaspoons fish sauce
½ teaspoon salt, or to taste (I omitted)
2 or 3 green cayenne chiles, seeded and sliced lengthwise into 3 or 4 strips each (I used one large Moroccan chili sliced thinly)
Directions:
1.  Heat the oil in a wide heavy skillet over medium-high heat. Add the turmeric and stir to dissolve it. When the oil is hot enough to sizzle when a drop of water is dropped into it, add the peeled eggs and fry until golden and a little blistered all over: cook on each side in turn, then try to balance the eggs on their ends to cook the tips. Frying the egg is a fun little task, quickly done, and it makes them very attractive. With a slotted spoon, lift the eggs out of the hot oil and onto a plate. Cut them lengthwise in half and set aside.
2.  Pour off all but 2 to 3 tablespoons of the oil (the oil can be used again for stir-frying). Heat the oil remaining in the pan over medium heat, add the shallots and garlic, and fry briefly, until translucent. 3.  Add the chile powder and tomatoes and, stirring frequently to prevent sticking, cook at a strong simmer until the tomatoes have broken down into a softened mass, about 10 minutes.
4.  Stir in the fish sauce and salt, then taste and adjust the seasoning if you wish. Raise the heat to medium-high, add the chile strips, and stir. Place the eggs cut side down in the sauce and cook until the oil sizzles, about 3 minutes. Serve hot or at room temperature.

I served mine with bulgur, topped it with scallions and a touch of Sriracha sauce.
Needless to say, I'll be making this again, maybe as a side dish with another veg dish and salad out of the book.  I love the way things come together in south asia.