Green Elephants Recipe - Green Elephant Restaurants

AUTHENTIC
MYANMAR CUISINE
Recipes from
Restaurant
Yangon, Mandalay, Bagan
Preface
We, the People of Myanmar are very proud of Our religion, culture and
heritage, which goes back to many centuries. We live very modestly although
Myanmar is surrounded by neighbouring Thailand, Laos, China, India,
Bengladesh and Malaysia, who have become “modernized” and influenced
by the western culture. Our way of life reflects in our cuisine which remain
traditional and unique.
Rice is the main product of Myanmar and the country is rich in
agricultural products, fruits as well as fresh water ‘river’ fish, meat and poultry.
Therefore Myanmar peoples’ staple food is ‘Rice’ accompanied by many
different kinds of ‘curries’ and ‘salads’ which are typically of Myanmar taste
and different from the food of neighbours. Our lunch or dinner consists of
hot steam rice, soup of vegetables. Main dishes of either chicken, fish, prawns,
pork or mutton. Myanmar being staunch Buddhist mostly abstain from eating
beef although one can find the most delicious beef curries in the menu. There
is always a salad side dish and ‘Ngapi - Yay’ (seasoned fish paste) which is
a must for all Myanmar. Because of our simple way of life, our delicious
Myanmar cuisine is subtle intaste, easy to prepare and cook.
Myanmar family very rarely buy our own local food from the outside
shops and always like to have ‘home - cooked’ meals enjoyed by the whole
family, relatives and friends. Myanmar meals are always the centre of family
gatherings. Therefore, the kitchen is one of the most important parts of the
Myanmar house and it is a busy place from the break of dawn as we prepare
meals for offering to the Buddhist alter, the monks and of course for the
family. Myanmar cuisine is therefore, the important part of our daily life.
Lets explore into the different ways of preparing and cooking it.
Elephant House
Bangkok, Yangon.
(1)
Introduction
When preparing the Green Elephant Myanmar Cuisine recipes, we
must also write about the birth of the Green Elephant Restaurants.
Cherie Aung - Khin, the CEO and owner of Elephant House of Bangkok,
Thailand and Yangon, Myanmar, is the leading designer and exporter of
Myanmar rattan, wood, lacquerware products to many countries. After
introducing her own original designs of top quality exclusive furniture, home
furnishings and accessories to the International Market, she decided to
introduce the ‘little known’ Myanmar cuisine. Firstly by opening the
MANDALAY RESTAURANT, the only Myanmar restaurant ever opened in
Thailand at Sukhumvit Soi 11, Bangkok in 1983 and then the GREEN
ELEPHANT RESTAURANT at No.12, Inya Road in Yangon in May 1995.
This restaurant became famous Internationally as the only first class
restaurant not only in Yangon but also in Myanmar, which offers the authentic,
home cooked Myanmar cuisine which became ‘unforgettable’ for all the
visitors to Myanmar. Visit to Myanmar became incomplete if you did not
visit any of the Green Elephant Restaurant.
The present Green Elephant Restaurant is situated on Thirimingalar
Road, just off the main Pyay Road. Yangon and can easily seat 200 persons
at a time. Years have passed since the opening of the ‘Green Elephant
Restaurant’ which is widely recommended in all the major guide books, but
the taste and high quality of food is unchanged. You will find many customers
who have become ‘repeaters’ after the first introduction of Myanmar cuisine
upon their arrival in Myanmar. You must also go to the GREEN ELEPHANT
BAGAN RESTAURANT on the Aye-yar-waddy River Bank in New Bagan
city also known as the RIVERVIEW, opened since 1990.The
GREEN ELEPHANT MANDALAY RESTAURANT, recently opened in
February 2002.
Your visit to Yangon, Bagan and Mandalay is incomplete if you do not
visit all the Green Elephants, which offer different but authentic Myanmar
cuisine of the three cities. We have the pleasure of taking this opportunity to
introduce and explain the traditional cooking of the Myanmar cuisine.
(2)
Contents
Preface
1
Introduction
2
Myanmar Ingredients Seasonings
4
The Recipes
Yangon Chicken Curry
Prawn Curry
5
6
Pork Curry
7
Butter Fish Curry
Beef Curry
8
9
Chicken & Squash Curry
Lentil Soup
10
11
Myanmar Tangy Soup
12
Stir Fried Water Spinach With Mushrooms
Potato Curry
14
Glass Noodles Salad
15
String Beans Salad
Coconut Noodles
16
17
Coconut Rice 18
Lentil Rice 19
Fried Dried Shrimps with Chilli 20
Vegetable Pickle 21
Beans Curry 22
(3)
13
Myanmar Ingredients and Seasonings
Ginger
Turmeric
Tamarind
Garlic
Onions
Dried Chillies
Coriander
Lemon Grass
Chillies
Lime
(4)
Yangon Chicken Curry
Yangon kyet thar hin
Preparation Time
Cooking Time
Serve
:
:
:
20 minutes
40 minutes
2 persons
Ingredients
2 lbs
1 teaspoon
2 tablespoons
6
3
1/2 cups
1/4 teaspoon
1 teaspoon
1 teaspoon
:
:
:
:
:
:
:
:
:
Chicken (drum stick or breast)
Chilli powder
Fish sauce
Onions (thinly sliced)
Garlic (crushed)
Cooking oil
Turmeric powder
Curry powder
Salt
Clean the chicken and cut into medium size pieces. Marinate in salt, fish sauce
and turmeric powder. Fry the thinly sliced onions in the oil. When it becomes golden
brown, remove from the oil and set aside. Heat oil in a pot over medium heat and put
pounded garlic, chilli powder, and stir. When it is fragrant, add the chicken, 2 cups of
water and fried onions and cover. Cook the meat until it is tender. When it is done,
seasoned with the curry powder and shake thoroughly. Remove from heat.
This curry must not be too dry and thick. Thin gravy is good for rice or bread.
Practical suggestion :
(1) Use a blender to get pounded ingredients. Medium blend.
(2) Can add boiled baby potatoes. Need to add chicken stock for better taste.
Serve with Rice or Bread. Vegetable salad goes with this main dish. Duck can
be cook the same way. Without any chilli powder is another delicious way of cooking.
Curry powder is exceptional. Instead of curry powder, can add coconut milk (Ready
made packet) for different taste.
(5)
Prawn Curry
Pazun hin
Preparation Time
Cooking Time
Serve
: 15 minutes
: 30 minutes
: 2 persons
Ingredients
8 medium size
1/2 teaspoon
2 tablespoons
1/2 teaspoon
6 tablespoons
1/4 teaspoon
1/2 teaspoon
2 sprigs
2
1
2
1
:
:
:
:
:
:
:
:
:
:
:
:
Prawn
Chilli powder
Fish sauce
Ginger
Cooking oil
Turmeric powder
Salt
Fresh coriander
Green chillis
Tomato
Onions (finely chopped)
Garlic (crushed)
Wash the prawn and remove the shell. Marinate in salt and turmeric powder.
Pound the garlic, onion and ginger. Place this mixture and cooking oil in the wok or
pan. Saute it over medium heat. Then add the tomato, and chilli powder. Cook with
stirring constantly until fragrant. Finally put the prawn and fish sauce. Stir gently
and cook until the gravy begins to have an oily sheen. Sprinkle with coriander.
Remove from heat.
(6)
Pork Curry
Wet thar hin
Preparation Time
Cooking Time
Serve
: 15 minutes
: 40 minutes
: 2 persons
Ingredients
1.5 lbs
1 tablespoon
4 tablespoons
1/2 teaspoon
1 teaspoon
1 teaspoon
2
4
:
:
:
:
:
:
:
:
Pork
Sugar
Cooking oil
Ginger
Salt
Dark soy sauce
Onions (finely chopped)
Garlic (crushed)
Clean the pork and cut into two inch, thin pieces. Marinate in salt. Put sugar
in the pot, heat until it is become golden brown. Then put oil, garlic, onions, ginger
and stir until fragrant. Add pork and 3 cups of water. Cook until the meat is tender.
When a little bit of water left, put dark soy sauce for taste and colour. When it is done
remove from heat.
Practical suggestions : Instead of soy sauce, can use curry powder but need some
chilli powder. Baby tomatoes can be mix but becareful, the gravy should not be thin.
(7)
Butter Fish Curry
Nga myin hin
Preparation Time
Cooking Time
Serve
: 15 minutes
: 25 minutes
: 2 persons
Ingredients
1.5 lbs
5 tablespoon
1/4 teaspoon
1/2 teaspoon
1 tablespoon
1/2 teaspoon
1 medium size
2 sprigs
2
2
:
:
:
:
:
:
:
:
:
:
Butter fish or any fish fillet
Cooking oil
Turmeric powder
Salt
Fish sauce
Chilli powder
Tomato
Coriander
Onions (finely chopped)
Garlic (crushed)
Wash the butterfish or any white fish and cut into two inch pieces. Marinate
in salt and turmeric powder. Heat the oil in the wok or pan. When the oil becomes
cook put the pounded paste, chilli powder and tomato and stir until fragrant. Then
add the fish and a little bit of water. Stir very gently and reduce the heat. When the
meat is done, sprinkle with coriander and remove from heat.
Practical suggestion : Just before taking out from the fire, squeeze some lemon for
tangy taste (depending on personal taste).
(8)
Beef Curry
Ah Mè Thar Hin
Preparation Time
Cooking Time
Serve
: 40 minutes
: 90 minutes
: 2 persons
Ingredients
2 lbs
1/2 cup
6
3
2
1 tablespoon
2 tablespoons
1 tablespoon
1 teaspoon
1/4 teaspoon
1 teaspoon
1 teaspoon
:
:
:
:
:
:
:
:
:
:
:
:
Beef
Cooking oil
Onions (thinly slice)
Garlic (chopped)
Caraway leaves
Fish sauce
Vinegar
Curry powder
Chilli powder
Turmeric powder
Salt
Ginger (chopped)
Clean the beef and cut into one inch pieces. Marinate in salt, turmeric powder,
fish sauce and vinegar for at least 20 minutes. Place the oil in the pan, fry the sliced
onions until crispy. Remove from oil and set aside.
Heat oil in pot, saute garlic chilli powder and caraway leaves till fragrant.
Add beef, fried onions and cover. Wait for 10 minutes and put 4 cups of water or
more to become meat is tender. When it is done, sprinkle with curry powder, stir
thoroughly and move from heat.
Practical suggestion : Can add boiled baby potatoes. Serve with coconut or beans
rice together with vegetable salad.
(9)
Chicken and Squash Curry
Kyet tha kar la thar hin
Preparation Time
Cooking Time
Serve
: 20 minutes
: 40 minutes
: 2 persons
Ingredients
1.5 lbs
2" long slice
2 sprigs
1 teaspoon
2 tablespoons
5 tablespoons
1/4 teaspoon
1 teaspoon
1/2 teaspoon
2
3
5
:
:
:
:
:
:
:
:
:
:
:
:
Chicken
Medium size gourd or green squash
Lemongrass (white part only)
Chilli powder
Fish sauce
Cooking oil
Turmeric powder
Salt
Shrimp paste
Onions (finely chopped)
Garlic (crushed)
Green chilli
Clean the chicken and cut it into 2 inch pieces. Marinate in salt and turmeric
powder. Peel the gourd, wash and cut it into 1 inch chunks. Wash the lemongrass and
tie like a bundle. Heat oil in pot. When oil begins to cook additionally add the onions,
garlic, chilli powder, lemongrass and stir till fragrant. Then put chicken and 2 cups
of water, fish sauce and fish paste. When the meat become tender, finally put the
gourd, green chillies and 2 cups of water. Keep cooking until gourd start to soft.
Don’t overcook the gourd. Stir thoroughly and remove from heat. Served hot with
pounded shrimp paste, mix with chilli and garlic.
(10)
Lentil Soup
Pe ni lay hin cho
Preparation Time
Cooking Time
Serve
:
:
:
10 minutes
30 minutes
2 persons
Ingredients
8 oz
1
3 tablespoons
1 teaspoon
1 teaspoon
1/4 teaspoon
:
:
:
:
:
:
Lentil
Onion
Cooking oil
Salt
Fish sauce
Turmeric powder
Fry the thinly sliced onion until it is becomes golden brown. Remove from the
oil and set aside. Wash the lentil. Put it in the pot, with a little bit of water, turmeric
powder, cooking oil. Heat it until fragrant. Stir thoroughly. Then add 4 cups of water,
salt and fish sauce. Boil until the peas become tender and soft, then remove from
heat. Place in the soup bowl and sprinkle with fried onion. Serve hot.
Practical suggestions : This soup goes very well with either chicken or beef curry.
(11)
Myanmar Tangy Soup
Monlar Oo Chin Ye Hin
Preparation Time
Cooking Time
Serve
: 15 minutes
: 35 minutes
: 2 persons
Ingredients
1lb
2 tablespoons
1 tablespoon
3 tablespoons
3 tablespoons
1 teaspoon
1/2 teaspoon
1 teaspoon
2 sprigs
1
1
1
:
:
:
:
:
:
:
:
:
:
:
:
Daikon white radish
Fish sauce
Dried shrimps
Cooking oil
Tamarind juice
Salt
Turmeric powder
Chilli powder
Coriander
Onion (finely chopped)
Garlic (crushed)
Tomato
Peel the daikon white radish and wash. Slice into small pieces. Heat oil in pot
over medium high heat and saute the onion, garlic, chilli powder and turmeric powder
till fragrant. Add dried shrimps, tomato and stir fry for 3-5 minutes. Then add the
daikon white radish, fish sauce, salt, tamarind juice, 2 cups of water and bring to a
boil. Simmer for 15 minutes and sprinkle with coriander. Serve hot.
Practical suggestion : Many type of leaves can be cook the same way. Can add,
bamboo shoots or green squash.
(12)
Stir Fried Water Spinach With Mushroom
Mho Kazun Ywet Kyaw
Preparation Time
Cooking Time
Serve
: 10 minutes
: 10 minutes
: 2 persons
Ingredients
8 oz
8 oz
4
2
2 tablespoons
3 tablespoons
1/2 teaspoon
1/2 teaspoon
:
:
:
:
:
:
:
:
Water spinach
Straw mushrooms
Green chillis
Garlic (chopped)
Light soy sauce
Cooking oil
Salt
Sugar
Wash the mushrooms and water spinach and cut it. Place the pan and heat
with oil. Fry the garlic for awhile and add mushrooms, salt, sugar and cover. Cook
3 minutes and add water spinach and soy sauce and stir thoroughly. Do not over cook
the leaves. Serve hot.
(13)
Potato Curry
Ahlu Hin
Preparation Time
Cooking Time
Serve
: 10 minutes
: 35 minutes
: 2 persons
Ingredients
1 lb
1 tablespoon
4 tablespoons
1 teaspoon
1/2 teaspoon
1 teaspoon
1 teaspoon
2
1
:
:
:
:
:
:
:
:
:
Small potatoes
Fish sauce
Cooking oil
Salt
Turmeric powder
Curry powder
Chilli powder
Onions (finely chopped)
Garlic (crushed)
Peel the potatoes and wash. Heat oil in pot and saute the onion, garlic, chilli
powder and turmeric powder till fragrant. Add the potatoes, fish sauce, salt and
2 cups of water. Cook untill the potatoes are soft. When it is done, sprinkle with curry
powder. Remove from heat.
(14)
Glass Noodles Salad
Pe kyar zan thoke
Preparation Time
Serve
: 20 minutes
: 2 persons
Ingredients
12 oz
4 oz
6 oz
2
2
1
2 tablespoons
2 tablespoons
2 tablespoons
2 tablespoons
1/2 teaspoon
4 stems
:
:
:
:
:
:
:
:
:
:
:
:
Glass Noodles
Fresh shrimps
Pork (finely chopped)
Onions (thinly slice)
Green Chillies (cut small pieces)
Tomato (thinly slice)
Fish Sauce
Lime juice
Cooked oil
Peanut
Sugar
Saw-leaf herb (cut)
Boil the glass noodles until it is becomes soft and remove from the water and
drain. Wash the fresh shrimps and take out the shell. Fry them with a little bit of oil
for a while. Cook the pork with a little bit of salt also. Put all the glass noodles in the
big bowl add with shrimps, pork, onions, tomatoes, sugar, green chillies, cooked oil,
fish sauce, lime juice and mix well. Scoop on the plate and sprinkle with saw-leaf
herb. Ready to serve.
(15)
String Beans Salad
Pè Thee Thoke
Preparation Time
Serve
: 20 minutes
: 2 persons
Ingredients
1 lb
2
1
2 tablespoons
2 tablespoons
2 tablespoons
1/4 teaspoon
2 tablespoons
1 tablespoon
1 tablespoon
:
:
:
:
:
:
:
:
:
:
String beans
Onions (thinly slice)
Garlic (chopped)
Fish sauce
Lime
Cooking oil
Turmeric powder
Peanuts (pounded)
Dried shrimp (pounded)
Sesame seeds
Wash the string beans. Put in the pan and bring to the boil. Cook for 3-5
minutes, soak in cold water and drain. Cut it into small pieces. Fried the sliced onions
and garlic until crispy. Put all the string beans into the big bowl, combine with all
ingredients. Mix well. Scoop onto the plate and sprinkle with crispy onions.
Practical suggestion : Cauliflower, carrot (grated), bean sprouts, cucumber can be
cooked the same way. Tomatoes can be used un-cooked. Mix vegetable salad is also
very good. Serve with meat, chicken or fish curry.
(16)
Ohn - No Khaukswe (Coconut Noodles)
Preparation Time :
40 minutes
Serve
:
4 persons
Ingredients
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)
Garnish
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.
(17)
Ohn Htamin
Coconut Rice
Cooking Time
Serve
:
:
30 minutes
6 persons
Ingredients
4 Rice Cooker Measuring Cups
1 liter
1 cup
4 tablespoons
2 tablespoons
2 tablespoons
5
8
:
:
:
:
:
:
:
:
Rice
Water
Coconut milk (ready made packet)
Oil
Sugar
Salt
Caraway leaves
Small onions
Wash the rice and drain. Put all ingredients to the Rice Cooker and cook.
Stir two or three times with wooden spoon during cooking. The Rice Cooker will
automatically turn off when it is done and keep warm.
(18)
Lentil Rice
Pe Htamin
Cooking Time
Serve
:
:
30 minutes
6 persons
Ingredients
4 Rice Cooker Measuring Cups
5
4 oz
4 oz
8 oz
1 liter
4 tablespoons
4 tablespoons
1 tablespoon
2 tablespoons
1/2 teaspoon
:
:
:
:
:
:
:
:
:
:
:
Rice
Caraway Leaves
Cashew nuts
Raisin
Lentil
Water
Butter
Oil
Sugar
Salt
Turmeric Powder
Wash the rice and drain. Put lentil and 1/2 cup in a water pot and bring to
boil till soft and nearly dry. Then add all the ingredients to the Rice Cooker and
cook. Stir 2 or 3 times with wooden spoon during cooking. The Rice Cooker will
automatically turn off when it is done and keep warm.
(19)
Balachaung Gyaw
Fried Dried Shrimps with Chilli
Ingredients
6 oz
2/3 cup
3
3
1 teaspoon
2 tablespoons
2 tablespoons
:
:
:
:
:
:
:
Dried shrimps (pounded with blender)
Peanut oil
Onions (sliced)
Garlic (sliced)
Shrimp paste (optional)
Fish sauce or salt
Chilli flakes
Heat oil in wok and deep fry onions and garlic separately till crisp. Remove
from heat and set aside. Mix shrimp paste to a tablespoon of water and stir fry
medium - low heat , add pounded dried shrimps, fish sauce paste and chilli flakes to
6 tablespoons oil, till mixture is crisp, fluffy and dry.
Add fried onions and garlic and mix well.
Practical Suggestion : Can be salty. Need to becareful before adding salt. Can serve
with bread also.
(20)
Vegetable Pickle
Thee Sone Thanut
Ingredients
1
2
10
5
1/2 cup
1/2 cup
4 tablespoons
2 tablespoons
4 tablespoons
4 tabelspoons
:
:
:
:
:
:
:
:
:
:
Medium size cauliflower
Medium size carrots
String beans
Garlic (small cloves)
Vinegar
Oil
Sugar
Salt
Mix curry powder
Chilli powder
Wash all the vegetables and cut into medium size (about 1 1/2”) pieces. Set
aside about 3 hours on slotted tray. Then remove into the large bowl. Heat the oil in
wok and put all the ingredients except the vegetables. Stir occasionally for 5 minutes
and remove from heat. Pour the mixture to the vegetables and stir well. Set for 2
hours. When completely cool, remove into a serving dish. Keep in the refrigerator
can store 4-5 days.
(21)
Pe Nyat
Beans Curry
Preparation Time
Cooking Time
Serve
: 15 minutes
: 30 minutes
: 2 persons
Ingredients
1/3 cup
1 1/4 cup
1/4 teaspoon
1/2 teaspoon
2
1/2 lb
:
:
:
:
:
:
Oil
Water
Turmeric powder
Salt
Onions (sliced)
Lablab beans or any kind of beans (packet)
Heat the oil in a pan, fry the onions and turmeric till crisp. Remove from heat
and set aside.
Put the beans, salt and water to the onion infused oil. Cover and cook over a
medium heat for 30 minutes. When it is soft, sprinkle the fried onions. Remove from
heat.
(22)