Myanmar (Burmese) Mohinga Recipe

Serves/Makes: 6

Ingredients:

• 1 pound fish, with bones
• 2 ounces dried prawns (shrimps)
• 3 onions, chopped
• 3 cloves garlic, chopped
• 1/2 teaspoon turmeric
• 3 chili peppers
• 2 cups coconut milk
• 3 eggs, hard-boiled and quartered
• 1 bunch of green onions, chopped
• 1/2 pound rice vermicelli, soaked
• 4 cups water
• Salt and pepper to taste

How to cook Myanmar (Burmese) Mohinga:

• Add 4 cups of water to the fish, bring to the boil and simmer for 10 minutes.
• Add salt and pepper to taste. Take the fish out and cut in pieces, discard the bones. Put the fish back into the soup.
• Puree the onions with the garlic, the turmeric and the chili pepper and stir fry this mixture 4 minutes. Stir it into the soup.
• Add the coconut milk, stir well and reheat.
• For serving, put some rice vermicelli in a plate, pour soup on top and sprinkle with green onions and dried prawns, finish with a few quarters of egg.

Notes:
Mohinga (or mohinka) is rice vermicelli in fish soup and considered by many to be the national dish of Myanmar, formerly Burma. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by. Although mohinga is available throughout the day, it is usually eaten as breakfast.

This recipe for Myanmar (Burmese) Mohinga serves/makes: 6

Main Ingredient: Various Fish
Preparation Method: Soup/Stew
Cuisine: Other Asian