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Rakhine Rice Noodle Salad with Stuffed Bean Curd & Fish Cake

Make 5 Serving:

  • Preparation Time : 30 minutes
  • Cooking Time : 1 Hour
  • Calories ( Estimate ) : 892 calories Per serving

Ingredients

  • 800 g Nga – Shwe, clean and boiled to get Fish Stock.
  • 160 g Dried Saba, boiled together with Nga-Shwe to get more flavor in Fish Stock.
  • 160 g Feather Back Fish Meat, to make Fish Cake.
  • 160 g Blue Ginger, peeled, smash and boiled in Fish Stock.
  • 160 g Ginger, peeled , smash and boiled in Fish Stock.
  • 5 stalk Lemon Grass, smash and boiled in Fish Stock.
  • 10 cloves Garlic, Peeled, smash and boiled in Fish Stock.
  • 1 tsp Black Pepper, Crushed and put inside Fish Stock.
  • 4 tbsp Shrimp Paste, half to boiled inside the Fish Stock and half for salad sauce.
  • 4 tbsp Fish Sauce. Half Boiled inside the Fish Stock and half for salad sauce.
  • 20 numbers Bird’s Eye Chili, mash for sauce.
  • 4 tbsp Tamarind Puree, to make sauce.
  • 3 tbsp Lime Juice, to add in the sauce.
  • 2 number Bean Curd, cut into 4 pieces and deep fried and stuffed,
  • 5 leaves Lime Leave, to stuffed Bean Curd and Fish Cake.
  • 160 g Cabbage, Julian for stuffed Bean Curd and Fish Cake.
  • 100 g Coriander Leaves, for Rice Noodle Salad,
  • 800 g Fresh Cooked Rice Noodle,
  • 500 ml Cooking Oil, for deep fried Bean Curd and Fish Cake.
  • 50 g Dried Shrimp Powder, to make stuffed Bean Curd & Fish Cake.
  • 1 tsp Deep Fried Garlic, garnishing for stuffed Bean Curd & Fish Cake.
  • 5 numbers Fried Bean Cracker,

Cooking Directions:

  1. Boiled the Nga-Shwe & Dried Saba with Blue Ginger, Ginger, Lemon Grass, Garlic, Crushed Black Pepper, Shrimp Paste & Fish Sauce in 2 liter of Water until get Fish Stock.
  2. Debone the boiled Nga- Shwe and Dried Saba to get the fish stock with fish flakes.
  3. Deep fried the Bean Curd & Fish Cake and put aside to stuffed.
  4. Make the Salad Dressing with Tamarind Puree, Lime Juice, Bird’s Eye Chili, Garlic, Shrimp Paste, Fish Sauce , Salt & Crushed Black Pepper mix until get thick Salad Dressing.
  5. Julian the Cabbage & Lime Leaves, sliced the Bird’s Eye Chili and marinate with some Dried Shrimp Powder, Fish Sauce, Shrimp Paste , Lime Juice and a pinch of Crushed Black Pepper to make stuffing for Bean Curd & Fish Cake.
  6. Cut and open the Fried Bean Curd & Fish Cake, then stuffed with Cabbage Stuffing and garnish with Fried Garlic and put aside to serve with Rice Noodle Salad.
  7. Make the Rakhine Rice Noodle Salad with Fresh Cooked Rice Noodle, a little bit of Spiced Fish Stock with Fish Flakes and Spicy & Sour Tamarind Dressing to mix well but gently that not to break and smash the Rice Noodle.
  8. Then serve together with Stuffed Bean Curd & Fish Cake, Fried Bean Cracker and Rakhine Fish Stock with Fish Flakes Soup , garnish with some Coriander Leaves and Bird’s Eye Chili if you desire.
Sunny

He was born in Yangon, the

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