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Catalot Burmese Recipes

Achin (Sour Sauce Dip)

Recipe By : Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)
Serving Size : 1
2 Cloves Garlic -- thinly sliced
1/2 Inch Fresh Ginger Root -- sliced
2 Tablespoons Tamarind Paste -- soaked and strained
1 Tablespoon Honey
1 Teaspoon Sugar
1 Tablespoon Soy Sauce
2 Teaspoons Fish Sauce
1/2 Teaspoon Salt
1 Teaspoon Paprika
1/2 Teaspoon Crushed Red Pepper

Crush the garlic and ginger in a food processor. add all other ingredients to processor and process to a smooth sauce. serve with any type of Burmese food, especially fried vegetables.


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Chicken And Vegetable Fritters

Recipe By : Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)
Serving Size : 6
1 Cup Chopped Chicken -- uncooked
1 Medium Egg -- beaten
1/2 Teaspoon Salt
1/2 Cup Carrot -- grated
1/2 Cup White Radish -- grated
1/2 Cup Cabbage -- grated
1 Teaspoon Fish Sauce
1/2 Teaspoon Sugar -- optional
1 Medium Scallion -- thinly sliced
1 Tablespoon Cilantro -- chopped
1 Tablespoon Serrano Pepper -- chopped
1 Tablespoon Rice Flour
1/4 Cup Peanut Oil

Mix the chicken, egg, salt, carrot, radish, cabbage, fish sauce, sugar, scallion, cilantro and serrano. Mix well. Add rice flour and mix well. Heat the oil in a skillet. Prepare

Fritters about 3 inches long and 1/2 inch thick using about 1/2 cup of mixture. Brown them in oil over moderate heat about 2 minutes on each side. Drain on paper towels. Serve warm.

Serving Ideas : Serve with Achin (Sour Sauce Dip) or other Burmese dip


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Fish Curry

Recipe By : Dining with Headhunters: Jungle Feasts and Other Culinary Adventures by Richard Sterling
Serving Size : 6
2 Pounds Fish -- any kind, diced
1 Teaspoon Turmeric
1 Teaspoon Salt
2/3 Cup Olive Oil
6 Cloves Garlic -- finely chopped
1 Large Onion -- grated
1 Teaspoon Ground Ginger
1 Teaspoon Cayenne
2 Medium Tomatoes -- chopped
1 Tablespoon Fish Sauce
1/3 Cup Water
8 Medium Scallion -- chopped

Rub fish with turmeric and salt. heat oil to high and fry on both sides for 3 minutes. remove from pan and drain on paper towels. to the pan, add garlic, onion, ginger, and cayenne. Stir and add tomatoes and fish sauce. cook for 3 minutes. return fish to pan and add water. cover, reduce heat to low and simmer for 20 minutes. shake the pan occasionally. add scallions and cook for 3 more minutes. Serve.


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Pork And Pumpkin Stew

Recipe By : Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)
Serving Size : 6
2 Pounds Boneless Pork -- 2 inch cubes
1 Tablespoon Soy Sauce
1 Teaspoon Salt 1 Tablespoon Ginger -- finely chopped
1 Tablespoon Garlic -- finely chopped
1 Medium Onion -- chopped
1/2 Teaspoon Turmeric
2 Tablespoons Peanut Oil
1 Teaspoon Shrimp Paste
2 Teaspoons Chile Flakes
2 Cups Water
1 Pound Cubed Pumpkin -- or butternut squash

Marinate pork with soy sauce and salt for 1 hour. In a large saucepan, place pork, marinade, ginger, garlic, onion, turmeric, oil, shrimp paste, chili flakes and 1 cup water. Mix well, Bring to boil over moderate heat. Cover and cook for 40 minutes. Add remaining water and pumpkin. Cook 15 minutes or until the pork is tender and most liquid evaporated. Serve warm over white rice.


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Red Pork Pot Roast

Recipe By : Recipes From The Golden Land The Burmese Kitchen by Copeland Marks (try library)
Serving Size : 6
2 Pounds Boneless Pork -- cubed
2 Tablespoons Soy Sauce
1/2 Teaspoon Salt
2 Tablespoons Peanut Oil
1 Tablespoon Brown Sugar
2 Cloves Garlic -- sliced
1 Inch Ginger -- chopped
2 Cups Water

Marinate pork in soy sauce and salt for 1 hour. Heat the oil, add the sugar and stir to dissolve and caramelize. Add garlic and ginger, stir fry 2 minutes. Add pork and mix well. Cover pan and cook 15 minutes stirring occasionally. Add water, cover and continue to cook for 45 minutes or until pork is tender and liquid is almost evaporated. Serve warm.


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Other Recommended Cookbooks for Burmese Cooking

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