Easy Burmese Recipes

Affordable Burmese recipes with English ingredients
Posted by burmeseasy on Aug - 11 - 2016 under Chicken
  • Ingredients for Soup

  • Spare ribs 4 large
  • Chicken Wings 4
  • Coriander a handful
  • Spring onions 3 stalks
  • Sesame oil a dessert spoon
  • Salt 2 teaspoons
  • Onions one large halved
  • Ginger a thumb sized peeled and crushed
  • Garlic 3 cloves
  • Black pepper a pinch
  • Ingredients for Chicken Curry

  • Chicken breast 500g cut into small cubes
  • Onions 3 large chopped
  • Garlic 3 cloves chopped
  • Turmeric half a teaspoon
  • Salt half a teaspoon
  • Knorr chicken stock a dessert spoon
  • Lemon half squeezed
  • Extra hot chillie half a teaspoon
  • Paprika a teaspoon
  • Oil for chicken curry 3 dessert spoons
  • Fish sauce a dessert spoon
  • Extra ingredients

  • Gram flour 100g roasted
  • Fried shallots a bowlful
  • Oil for fried onions
  • Turmeric a quarter teaspoon
  • Coconut milk reduced to gravy consistency
  • Condiments
  • Eggs 3 hard boiled, peeled and sliced
  • Red onion thinly sliced
  • Coriander finely chopped
  • Lemon cut into wedges
  • Fish sauce as required
  • Roasted chilli
  • Egg noodles and rice noodles
  • Cuisine: Cooking time: 120 mins Serving: 6 people

    NanGyi Thoke(Rice Noodle Salad with chicken) and Shwe Taung Kawkswe (Egg Noodle Salad with Chicken and Coconut)

    There are two separate dishes in this recipe, as both of them are quite similar but slightly different due to geographical differences.  They are both breakfast dishes. Don’t let the enormity of ingredients put you off. Most of the prep work can be done well ahead of time. The soup can be done a day ahead. Just do large amount of fried onions and gram flour, they keep very well in air tight container. I always have them ready as they are main ingredients to all Burmese salads.



    Crush ginger, garlic and chop onions. Marinate chicken with salt, stock, turmeric and fish sauce.


    In the medium sauce pan, put all ingredients for soup and fill up the pan with boiling water. Simmer for 90 mins, add water as needed.

    Roast gram flour till golden and fragrant on the medium heat.

    Heat up oil for fried onions, test it with chop stick to make sure you see bubbles around the chopstick, turn the heat off. Add the turmeric. Put the fried shallots in the heat proof bowl and add the hot oil to this. You don’t want to burn the fried onions.

    Empty the coconut milk into a small pan and reduce till gravy like consistency.

    In a small pan, fry onions and garlic till they are golden brown. Add extra hot chilli and paprika. Stir and add marinated chicken. Simmer for 20mins until chicken is soft. Reduce if necessary.


    Mixing the salad:-

    Refer to the youtube video. The salad should taste hot, salty and sour.


    Meal: Food type:

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