This is how food is cooked in neighbouring countries.
BROWN RICE WITH SESAME-FRIED VEGETABLES INGREDIENTS: For rice:
2 cups brown rice 2 tbsp oil 2 tbsp sesame paste 2 tbsp soya sauce salt to taste
For the veggies:
1 cup radish cut into long strips 1 cup carrots cut into strips 1 large onion – finely sliced 3 pods garlic – chopped finely 3 tbsp oil 3 tsp sesame seeds
Soak the rice in water for 30 minutes. Drain and then cook in salted water till tender. Drain out all the excess water . Sprinkle the oil and keep aside.
To prepare the veggies: Heat the oil and fry the onions till translucent. Mix in the veggies and stir-fry till the veggies are tender but still crunchy. Mix in the sesame seeds and keep aside. In the same wok add the prepared rice, mix in the prepared veggies and also add the soya sauce and sesame paste and stir gently. Serve hot with tahini sauce.
VEGETARIAN KHOW SUEY INGREDIENTS:
3 cups boiled noodles 400 ml coconut milk
cup yoghurt 1 cup carrot – cut into strips 1 cup French beans cut into one-inch pieces 3 tbsp gramflour 2 tbsp ghee 1 tsp coriander powder 1 tsp cumin – jeera powder 3 tsp lemon juice 2 tsp red chilli powder 3 pods garlic – finely chopped
3-4 chopped boiled eggs 2 tsp sliced and fried garlic
cup fried onions 2 tbsp chopped coriander
cup fried noodles 2 tbsp crushed peanuts 1 tbsp - finely sliced green chillies
Boil the noodles according to the package instructions and keep aside. Cut and steam the vegetables.
Mix coconut milk, 2 cups of water, the yogurt, gramflour, salt, red chilli powder and coriander powder. Whisk them well until the gramflour has dissolved.
Heat ghee in a pan. Add crushed garlic, cumin seeds and saute on low heat for a few seconds. Add the above coconut milk mixture. Bring the mixture to boil and simmer for 5 minutes. Boil till all the ingredients have blended well together and there is a fine aroma from the mixture. Put off and keep warm.
To Serve Vegetarian Burmese Khow Suey
Divide the noodles in 4 serving bowls. Add the veggies and top with the prepared coconut milk mixture. Garnish with fried onions and fried garlic, boiled eggs, lemon juice, fried noodles and crushed peanuts and chopped coriander - optional.
Use any combination of the following vegetables in the required amounts- beans, cabbage, cauliflower, okra, carrots, bamboo shoots, spring onions, bean sprouts, cucumber or zucchini.
3 cups sliced vegetables
cup vegetable oil l tbsp sesame oil
tsp ground turmeric 2 large onions, finely sliced 4 cloves garlic, finely chopped 3 tbsp sesame seeds 2 tbsp white vinegar salt to taste
Cut vegetables into bite size strips and boil for only 1 or 2 minutes in lightly salted water, just until tender but still crunchy. Keep these aside on a serving tray. Drain and run cold water over the vegetables in colander to prevent overcooking. Heat the two oils in a small deep frying pan, add turmeric, onions and garlic and fry till the onions are light brown in colour.
Allow to cool. When cool, pour a little of this oil over the vegetables, add onions and garlic and toss lightly but thoroughly, adding extra salt and vinegar to taste. In a dry pan roast the sesame seeds over medium heat until golden brown. Turn on to a plate to cool, then sprinkle over the vegetables. Serve as an accompaniment.
Sourgreens such as tender young tamarind weaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks).
2 tsp sesame oil or corn oil 1 onion, finely sliced 2 cloves garlic, crushed
tsp ground turmeric 2 or 3 green tomatoes, or red tomatoes if green not available chopped 1 cup torn spinach 4-6 cups fish stock or vegetable stock salt to taste
Heat oil in a saucepan and when very hot fry the onion, garlic and turmeric.
Add the tomatoes and spinach, stir well, then add the stock or water and bring to boil. Simmer vegetables are tender. Taste and add salt as necessary.
(Mixed Veggie Salad) (Sour Soup)