I learned to cook a version of this by Charmaine Solomon published in her South East Asian and Complete Asian Cookbook. It's one of my favourite dishes.
Ingredients 1 whole chicken 500g flat egg noodle 3 shallots 5 cloves garlic 1 tbsp ginger Turmeric 1 tbsp Chili powder 1 tbsp Fish sauce Fish paste Chickpea flour Coconut milk concentrated 2 C Coconut milk diluted: .5 C poured into 2 C water 1st Chop whole chicken into bite size pieces skin on, bone in Cook pasta and rinse in cool water to stop the cooking Marinate chicken with 1 tbsp turmeric, 2 tbsp fish sauce Curry Base 3 shallots 5 cloves garlic 1 tbsp fresh ginger 2 tbsp fish sauce 1 tbsp fish paste Blend into paste In Pot 1/2 cup oil Add in paste Cook and brown down Add in the chicken Make a fond on bottom of pot Once brown Add 1 tbsp chili powder Add in 2 cups of diluted coconut milk Deglaze the pan with the coconut milk above Lower heat Cover Let simmer until chicken is cooked and oil has risen to the top Prep Condiments (coriander, lemon slice, thin sliced onion) Add in concentrated coconut milk while at full boil in pot (coconut cream) Let the pot boil again Add chickpea flour (looks like 1/4 cup) Lower heat to simmer Assemble the dish! 🎉
When my mum makes it she uses a lot of concentrated coconut milk, I was a bit confused why the broth looked a bit brown while when mum makes it, it's like bright light yellow colour. One of Myanmar's national dishes!!
RIP Madam Yadanar Natmae. Your excellent cooking skills and your love for Burmese food pushed me to learn cooking. I watched your cooking videos 4 years ago and you inspired me a lot. Thank you so much for your recipes. You will be remembered.
Please give us the Recipe for " Panthe Kawswe" not sure of the Spelling! Enjoyed all your other recipes, brings back sweet memories of home, I was born in Myanmar, but came to Australia when I was very young, and have learnt a lot from my Mother and Grandmother. ❤ Thanks Cheryl.
Please give us the Recipe for " Panthe Kawswe" not sure of the Spelling! Enjoyed all your other recipes, brings back sweet memories of home, I was born in Myanmar, but came to Australia when I was very young, and have learnt a lot from my Mother and Grandmother. ❤ Thanks Cheryl.
A friend of mine lived for a time among monks, he still likes to sleep on the flor and told quite interesting things about how donating food to the monks was celebrated and that they, and he himself where invited to festivities not to do anything, just to be there, look serene and get free food. Thats quite different, to things where we come from. There are food donations to the church, but they are not as commen or celebrated and never ment for the prists, but for them to give to the poor. It is always facinating to learn about other cultures and traditions, so thanks for shareing.
