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Seafood Hor-fun (ပင္လယ္စာ ဆန္ေခါက္ဆြဲျပားေၾကာ္)

ပါဝင္ပစၥည္းမ်ား

  • က်ားပုစြန္                                     ၃  ေကာင္      
  • ဂံုး ( သို ့) ခရု                                 ၅  ေကာင္      
  • ၿပည္ႀကီးငါး ( သို ့) ကင္းမြန္                 ၁  ေကာင္                
  • ဆာလ္မြန္ငါးအသားလႊာ                     ၈၀  ဂရမ္        
  • မုန္လာဥနီ                                    ၀.၂၅  လံုး      
  • ေၿပာင္းဖူးငယ္                                ၃  ဖူး  
  • မွိဳမဲေၿခာက္                                   ၁  ခု   
  • ေရႊပဲသီး                                       ၅  ေတာင့္                
  • ပန္းေဂၚဖီၿဖဴ                                  အနည္းငယ္    
  • မုန္ညွင္းစိမ္း                                  အနည္းငယ္    
  • ၾကက္သြန္မိတ္                               အနည္းငယ္    
  • ရွမ္းငရုပ္နီ                                    ၀.၅  ေတာင့္    
  • ခ်င္း                                           အနည္းငယ္    
  • ၾကက္သြန္ၿဖဴ                                 ၅  တတ္        
  • ခရုဆီ                                         ၂  စြန္း 
  • ပဲငံၿပာရည္( အခ်ိဳရည္ )                     ၁  လၻက္စြန္း    
  • ပဲငံၿပာရည္ ( အငံရည္ )                     ၁  လၻက္စြန္း    
  • ႏွမ္းဆီေမႊး                                    အနည္းငယ္    
  • ေၿပာင္းဖူးဆီသန္ ့                            ၁  စြန္း 
  • ငါးအရသာမွဳန္ ့                               ၁  စြန္း 
  • ေၿပာင္းဖူးေကာ္မွဳန္ ့                          ၁  လၻက္စြန္း    
  • ငါးၿပဳတ္ရည္                                  ၁၀၀  မိီလီလီတာ        
  • ဆား                                           အနည္းငယ္    
  • ငရုပ္ေကာင္းမွဳန္ ့                             အနည္းငယ္    
  • ဆန္ၿပားေခါက္ဆြဲ                            ၈၀  ဂရမ္       
  • ၾကက္ဥ                                       ၁  လံုး

 

 

ၿပင္ဆင္ခ်က္ၿပဳတ္နည္း။

၁ ။ ပင္လယ္စာ မ်ားႏွင့္ သီးရြက္စံု တို ့ကိုသန္ ့စင္လီွးၿဖတ္ရၽြ္ အသင့္ၿပင္ဆင္ထားပါ။

၂ ။ ခ်င္း အနည္းငယ္ ကို အမွ်င္ပါးပါးလွီးရၽြ္ ၾကက္သြန္ၿဖဴ ကို ဓါးၿပားရိုက္ထားၿပီး မွိဳမဲေၿခာက္ ကို ႏူးေအာင္ၿပဳတ္ထားပါ။

၃ ။ ခ်င္း ႏွင့္ ၾကက္သြန္ၿဖဴ ကို ေၿပာင္းဖူးဆီသန္ ့ၿဖင့္ ဆီသတ္ၿပီး ဆန္ေခါက္ဆြဲၿပား ကို အနည္းငယ္ ေမႊးလာေအာင္ ၂ မိိိနစ္ ခန္ ့ ေၾကာ္ထားပါ။

၄ ။ အသင့္ၿပင္ဆင္ထားေသာ ပင္လယ္စာ အစံု ကို ခ်င္း ၊ ၾကက္သြန္ၿဖဴ ၊ ေၿပာင္းဖူးဆီသန္ ့တို ့ၿဖင့္ တစ္ဝက္ ခန္ ့က်က္ေအာင္ ေၾကာ္ထားပါ။

၅ ။ ပင္လယ္စာ အစံု အနည္းငယ္က်က္လွ်င္ အသင့္ၿပင္ဆင္ထားေသာ သီးရြက္စံု ထည့္ခ်က္ေပးၿပီး ငါးၿပဳတ္ရည္ ၊ ခရုဆီ ၊ ပဲငံၿပာရည္ ( အငံရည္ ) ၊ ပဲငံၿပာရည္ ( အခ်ိဳ ) ၊ ငါးအရသာမွဳန္ ့တို ့ထည့္ခ်က္ရၽြ္ အရသာ ကို ဆား ၊ ငရုပ္ေကာင္းမွဳန္ ့တို ့ၿဖင့္ ထိမ္းညွိထားပါ။

၆ ။ ဟင္းရည္ ပြက္ပြက္ဆူလွ်င္ ေၿပာင္းဖူးေကာ္မွဳန္ ့က္ို ေရတြင္ေဖ်ာ္ၿပီး ဟင္းရည္အနည္းငယ္ပ်စ္ေအာင္ထည္ခ်က္ေပးရၽြ္ မီးပိတ္ၿပီးမွ အသင့္ေခါက္ထားေသာ ၾကက္ဥ ကို ၿဖည္းၿဖည္းခ်င္းေလာင္းထည့္ကာ ႏွမ္းဆီေမႊး အနည္းငယ္အုပ္ရၽြ္ ၿပင္ဆင္ထားပါ။

၇ ။ အသင့္ေၾကာ္ထားေသာ ဆန္ေခါက္ဆြဲၿပား ကို ပန္းကန္ၿပားတြင္ ဦးစြာထည့္ၿပိီးမွ အသင့္ခ်က္ထားေသာ ပင္လယ္စာ ႏွင့္ သီးရြက္စံု ဟင္းရည္ ကို အေပၚမွ ၿဖည္းညွင္းစြာေလာင္းထည့္ရၽြ္ ၾကက္သြန္မိတ္ ၊ ရွမ္းငရုပ္နီ တို ့ၿဖင့္ အလွဆင္ တည္ခင္းပါ။

 

Ingredients.

  • Tiger Prawns                               3  numbers
  • Mussel ( or ) Clams                       5  numbers
  • Squid ( or ) Cattle Fish                   1  number
  • Salmon Fillet                                80  g
  • Carrot                                        ¼  number
  • Young Corn                                 3  numbers
  • Chinese Black Mushroom                1  number
  • Snow Pea                                   5  numbers
  • Cauliflower                                  a little
  • Mustard                                      a little
  • Spring Onion                               a little
  • Red Chili                                     ½  number
  • Ginger                                        a little
  • Garlic                                         5  cloves
  • Oyster Sauce                               2  tbsp
  • Dark Soya Sauce                          1  tsp
  • Light Soya Sauce                          1  tsp
  • Sesame Oil                                  a little
  • Corn Oil                                      1  tbsp
  • Dashi Powder                              1  tbsp
  • Corn Flour                                   1  tsp
  • Fish Stock                                   100  ml
  • Salt                                           a pinch
  • Crushed Black Pepper                   a pinch
  • Flat Rice Noodle                           80  g
  • Egg                                           1  number

Cooking Directions.

  1. Clean and cut all Seafood and Vegetables then put aside.
  2. Julianne some Ginger and Press some peeled Garlic and cook the Chinese black mushroom in advanced.
  3. Saute the Ginger Julianne and Press Garlic with some Corn Oil until get aroma then add in Hor Fan Noodle and cook for 2 minutes then put aside.
  4. Saute the Seafood with some Ginger Julianne and Press Garlic in Corn Oil until half done.
  5. When Seafood half cooked add in all Vegetables and sauté a while then pour in Fish Stock , Oyster Sauce, Light Soya Sauce, Dark Soya Sauce, Dashi Powder, Cooked Chinese Black Mushroom and adjust the taste with some Salt & Crushed Black Pepper.
  6. When Gravy get boil add some corn flour in water until thick as you desire then turn off the heat and pour in Egg Wash slowly then finishing with some Sesame Oil.
  7. Place the Flat Rice Noodle first on the plate and pour the Gravy with Seafood and Vegetables on top then garnishing with some Spring Onion and Red Chili as you desire and serve.
Sunny

He was born in Yangon, the

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