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Whetta Phone Hingyi

4-person serving

Ingredients

  • 2 number pork fillet (600g)
  • 200g “Ramree Cherry Potatoes” (high nutrition) or 200g San Remo Fettuccini Pasta
  • 200g small Shallots
  • 10 clove Garlic
  • 12 Mini Lady Finger
  • 100g young Cauliflower                                                      
  • 20g fresh Ginger fine sliced
  • 2 pack Fermented Beach Paste “Whetta Phone Hingyi”
  • Iodized refined Salt, Pepper
  • Vegetable Oil
  • Coriander Leaves, Crispy Tofu Skin, crispy Garlic for deco
  • 0,01 Ltr White Vinegar
  • 0,25 ltr Water, 1 cup

 

How to do

  1. Mix the two packets of Ponyegyi, (Fermented Horse Gram Sauce) with water and vinegar, marinate the pork loin for at least 1 hours in this horse gram paste.
  2. Remove the loin and season with salt and pepper and fry as whole in a pan from all sides for 2 minutes first how than at gentle heat. After half time add the Garlic, Ginger and Shallots sautee some time, than remove the pork loin and keep at a warm place to relax.
  3. Spoon in the Ponyegyi, (Fermented Horse Gram Sauce) liquid into the pan and slow cook for some minutes until the shallots are soft, season with salt and pepper.
  4. At same time blanch in hot salt water the cauliflower and ladyfinger until tender but still with a bite and place in ice water to keep their natural color.
  5. Have the Ramree Island potatoes (or fettuccine, also rice) cooked in saltwater.
  6. Reheat the cauliflower and ladyfinger in some butter, season with some  ground nutmeg.

How to serve

  • Place the Ponyegyi Sauce at 4 warm plates, cut the tenderloin in equal slices and dress onto the sauce, garnish with the hot vegetables and the hot cherry potatoes. Garnish with fresh coriander leaves, crispy roasted garlic and some crispy tofu skin rolls.

Health & cooking tip

  • Potatoes have a higher value on nutrition,- so you can also use brown rice which has higher nutrition than white rice. This is one of my favorite Myanmar dish as its taste is so special light fresh so intense and very different from any other food in Asia. A real signature dish for Ancient Bagan region.
  • The way of preparation here differs to the benefit of a more fine dining plated presentation, compared to the usual curry style and bowl presentation. It is short cooked to keep the loin tender and juicy.
Oliver E. Soe Thet

He was born on 03.10.1961.

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I Love Myanmar

Chef Oliver E. Soe Thet's recipes