Easy Burmese Recipes

Affordable Burmese recipes with English ingredients
Posted by burmeseasy on Aug - 23 - 2016 under Breakfast dishes, Pork, Seafood
Ingredients

  • 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 Wontons

  • Raw prawns 250g
  • Minced pork 250g
  • Salt half a teaspoon
  • Rice Vinegar a dessert spoon
  • Sesame oil a dessert spoon
  • Ginger a thumb sized crushed
  • Garlic 2 cloves crushed
  • Knorr concentrated chicken stock a dessert spoon
  • Wonton pastry 80 sheets
  • Black pepper a pinch
  • Spring onions 3 stalks chopped, discard the top green half
  • Condiments
  • Garlic 8 cloves crushed
  • Oil enough for frying garlic (this keeps)
  • Soy sauce 4 dessert spoons
  • Sesame oil a dessert spoon
  • Spring onions 3 stalks chopped, discard the top green half
  • Cuisine: Cooking time: 90 mins Serving: 6 people

    Wonton with Garlic Oil (Phet Htoke Si Chat)

    This is a street food at China Town in Burma. Some add noodles and soup on top which is equally delicious. Easy to make and the wontons freeze very well. My wontons are not traditional parcel, they are triangle shape which I think is best for cooking the wontons evenly without a risk of being over cooked.

    Preparation:-

    Keep the frozen pastry out for 30 mins before starting this recipe.

    Cooking:-

    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.

    While the soup is simmering, mash ginger and garlic, coarsely chop prawns and spring onions. Mix all the ingredients for wonton in a bowl.

    Heat up oil for fried onions, test it with chop stick to make sure you see bubbles around the chopstick. Add Garlic and fry until slightly golden.

    Making Wontons:-

    Add a teaspoon of mixed stuffing into the middle of the pastry.  Push the excess air out and seal using the water into a triangle shape, (this is the best shape as the pasty and stuffing will cook evenly). I find traditional parcel shape leave the stuffing over cooked and pastry underdone.

    Serving:-

    Make sure the soup is ready and boiling. Use the dumpling sieve(bought in Morrisons) as per my video, if not cook the wontons in a frying pan with the soup for 3 mins. The pastry should be translucent.

    Transfer the cooked wontons to a bowl, 8 per bowl. More if you are hungry. Add a teaspoon of mixed soy sauce and sesame and a teaspoon of garlic oil. Garnish with spring onions. Best served with a hot sauce and soup.

    print

    Meal: Food type:

    Leave a Reply


    Recent Recipes

    Shan Rice

    Posted on Nov - 7 - 2016

    0 Comment

    Shan Noodle Salad, Soup...

    Posted on Oct - 10 - 2016

    0 Comment

    Wonton in Garlic oil...

    Posted on Aug - 23 - 2016

    0 Comment

    NanGyi Thoke and Shwe...

    Posted on Aug - 11 - 2016

    0 Comment

    Recent posts

    So what is this...

    Posted on Jun - 8 - 2016

    0 Comment