Saturday, August 22, 2015

Moh Hin Gha and Ohn - No Khaukswe

Moh Hin Gha - Rice Vermicelli with Fish Soup

Serves 6- 8

500g (1lb) fillets of fish. Catfish is tradi­tionally used, but mackerel or sardines are also used (tinned is fine)
4 medium onions, roughly chopped
6 cloves garlic, peeled
2 teaspoons finely chopped fresh ginger
1 teaspoon ground turmeric
½ teaspoon chilli powder
4 tablespoons peanut oil
2 chillies, seeded and chopped (optional)
2-3 lemongrass stalks, chopped Banana heart or 8 small shallots, peeled and left whole
1 tablespoon fish sauce
3 tablespoons chick pea flour or rice flour Salt to taste
500g (1lb) rice vermicelli or egg noodles

• If using fresh fish, wash and scale the fillets and simmer for 5 minutes in just enough water to cover. Reserve the stock.
• Put onions, lemongrass, garlic, ginger, turmeric and chilli powder in container of electric blender and blend to a puree.
• Heat the oil in a large saucepan and fry the blended ingredients and chillies, add in pureed mixture.
• When it is golden brown and beginning to stick to the pan, add the fish stock or water (about 1.5 litres), and prepared banana heart or shallots.
• Bring to the boil, turn heat low and simmer until banana heart slices or shallots are tender.
• Add fish sauce to mixture.
• Mix the chickpea flour smoothly with a little cold water and add to pan. Keep stirring as it comes to the boil.
• Simmer for 5 minutes, and add the fish.
• Stir as it comes to simmering point. Season to taste, add salt if necessary.
• Cook noodles in boiling salted water until tender, drain well and serve in a large bowl.
• The noodles are served first and soup ladled over the top.

Moh Hin Gha is traditionally served with a variety of garnishes, including:
Chopped coriander leaves or parsley
Lemon or lime
Chilli flakes
Hard boiled eggs, quartered

Ohn - No Khaukswe (Coconut Noodles)

Preparation Time : 40 minutes
Serve: 4 persons

1 lb : Boneless chicken
4 tablespoons : Fish sauce
4 tablespoons : Oil
1 tablespoon : Chilli powder
1/2 teaspoon : Turmeric powder
2 teaspoon : Sugar
2 teaspoon : Salt
4 : Onions
2 : Garlic
50 gm : Chickpea powder
8 cups :Water
1 1/2 cups : Coconut milk
(tin or ready made packet)

4 : Duck eggs (hard boiled - peeled and sliced)
2 : Onions (finely sliced)
4 : Sprigs coriander (chopped)
2 : Limes (cut quarter)
2 lbs : Fresh noodles
1/2 lb : Crispy noodles (crashed into bite size pieces)
4 teaspoons : Chilli flakes
2 tablespoons : Fish sauce

Wash the chicken, cut into small pieces and marinate with salt and 2 tablespoons fish sauce . Heat oil in the large pot , saute onion , garlic , ginger and turmeric till fragrant. Add chicken and chilli powder. Cover and cook for 10 minutes. Put a little bit of water and stir to prevent chicken sticking to pot.

At the same time add chickpea powder to 1/2 cup of water and stir thoroughly
to remove lumps. Pour all the water to the pot and bring to boil. Add chickpea powder paste. Cover and simmer for 30 minutes. Reduce heat and add coconut milk stirring occasionally , till the soup thicken slightly.

On the table, arrange the garnishing items on a separate plates, around the
central bowl of chicken coconut soup.

To serve, take a portion of fresh noodles (6oz) add a little of garnishing and
generous helping of soup.

Practical Suggestion : Use 2 cubes of chicken broth. (Becareful can be salty) This can be a meal on its own.

Credit: Green Elephant Restaurant 

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