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ၾကက္ဥအေပ်ာ့ေၾကာ္ (Soft Scrambled Eggs)

(Burmese)

ဒီနည္းေလးကေတာ့အလြယ္ကူဆံုးနဲ႔လူႀကိဳက္အမ်ားဆံုးဟင္းတမ်ိဳးျဖစ္ပါတယ္။

ပါ၀င္ပစၥည္းမ်ား

ၾကက္ဥ                                     – ၃ လံုး

ခရမ္းခ်ဥ္သီး                              – ၁ လံုး

ဆား                                         – ၁/၃ ဇြန္း (အခ်ိဳဇြန္း)

ပဲငံျပာရည္                                – ၁ ဇြန္း (အခ်ိဳဇြန္း)

င႐ုတ္သီးစိမ္း                             – ၁ ေတာင့္

င႐ုတ္ေကာင္း                            – အနည္းငယ္

၁။ ခရမ္းခ်ဥ္သီး အစိတ္စိတ္လွီးထားပါ။ ခရမ္းခ်ဥ္သီးက ခပ္မွည့္မွည့္ဆို ပိုေကာင္းပါတယ္။

ခရမ္းခ်ဥ္းသီးကလြဲၿပီး က်န္တာေတြကို ဇလံုတလံုးထဲမွာ ထည့္ခေလာက္ထားပါ။ င႐ုတ္သီးစိမ္း ပါးပါးလွီး ထည့္ပါ။ ဒယ္ေပၚမွာ ခရမ္းခ်ဥ္သီးကို အပူေပးၿပီး ဖိေခ်ေပးပါ။ ေၾကသြားရင္ ၾကက္ဥအေရာကို ထည့္ေမႊၿပီး စကၠန္႔ ၃၅ စကၠန္႔ အၾကာမွာ မီးပိတ္လိုက္ပါ။

ဒီၾကက္ဥေၾကာ္ေလးက ေတာ္ေတာ္ေလး ေပ်ာ့ေပ်ာ့အေနအထားမွာ စားမွ ပိုစားေကာင္းတာပါ။ ခရမ္းခ်ဥ္သီးရဲ႕ အခ်ိဳအခ်ဥ္အရသာ၊ င႐ုတ္သီးစိမ္းရဲ႕ အစပ္ စတာေတြနဲ႔ ၿပီးျပည့္စံုတဲ့ ၾကက္ဥေမႊေၾကာ္ ႐ိုး႐ိုးေလးတခြက္ဟာ ထမင္း ပူပူနဲ႔ အလြန္လိုက္ဖက္ပါတယ္။

 

(English)

This recipe is the easiest one and a favourite curry of our family. This was the easiest and the most delicious dinner that my husband and I have passed in those days when we didn’t feel like cooking in the early days of our marriage.

Let’s see.

  • 3 eggs
  • 1 tomato
  • ½ teaspoonful of salt
  • 1 teaspoonful of soya bean sauce 
  • one chilli
  • a bit of pepper

Slice the tomato. It is better if the tomato is ripe.

Whisk all the other ingredients in a bowl except the tomatoes. Cut the chillies into thin pieces and put them in.  Heat and grind the tomato in a wok. When they are grounded enough, stir in the egg mixture and turn the stove off after 30-45 seconds. 

This scrambled egg is more delicious when it is quite soft. 

This perfect and simple scrambled egg with the sweet and sour taste of tomato and the spiciness of the chillies is a great match with warm rice.

Sunny

He was born in Yangon, the

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Ingredients

5-minute Meals

Chef Sunny's recipes