မုန့်ဟင်းခါး Motehingar QUICK & EASY Burmese Fish Noodle Soup is the ultimate breakfast item in Burma/Myanmar
INGREDIENTS
2 cups of water 4 garlic cloves 1/4 yellow onion 1 slice of ginger 1/2 stick of lemongrass 2 tablespoon of dried onion flakes 4 shallots 1/4 teaspoon of turmeric 1/4 teaspoon of paprika 1 pack of tuna in water 1 teaspoon of brown sugar or 1/2 inch palm sugar 3 eggs 2 tablespoons of bean powder with 1/4 cup of water (optional) 2 tablespoons of rice powder with 1/4 cup of water 1/4 teaspoon of freshly ground black pepper 1 pack of tuna in water 1 1/2 tablespoons of fish sauce 2 tablespoon of oil
DIRECTIONS
Blend the fresh onion, garlic and ginger and sautéed them along with lemongrass in oil till golden brown. put in tuna, dried onion flakes, turmeric, paprika brown sugar or palm sugar, black pepper and sautéed for 4 mins till the tuna is soft and everything is well cooperated. add shallots, eggs and water to the pot and bring it to a boil. make a bean powder mix and rice powder mix then add to the pot. slice the boil eggs and put them back in the pot. remove lemongrass and done! *please note if you omit the bean powder, you must double on rice powder mixture to avoid the watery soup.
CONDIMENT you can add fried onions, fried garlic, chili powder, cilantro, lemon juice for one delicious spicy noodle soup – မုန့်ဟင်းခါး FUN FACT did you know we eat မုန့်ဟင်းခါး as breakfast, brunch, lunch, snack and dinner? we used to put rice in our မုန့်ဟင်းခါး to stretch the food. in hindsight we didn’t know we were that poor but hey we had great memories!
Why fish noodle soup is the staple in Burma
Fish noodle soup, particularly the famous Burmese dish known as “Mohinga,” is considered a staple in Myanmar (formerly known as Burma) for several reasons:
- Cultural Significance: Mohinga is not just a dish; it’s an integral part of Burmese culture and identity. It is often referred to as the “national dish of Myanmar” and is deeply rooted in the country’s culinary heritage. It is served at various occasions, from daily meals to festive celebrations.
- Accessibility of Ingredients: Myanmar is abundant in fish, thanks to its extensive coastline and numerous rivers and lakes. Freshwater fish, especially catfish, are commonly used in Mohinga. This makes fish a readily available and affordable protein source for a large portion of the population.
- Balanced and Nutritious: Mohinga is a balanced and nutritious meal. It typically consists of fish broth, rice noodles, various herbs and spices, and sometimes additional ingredients like boiled eggs or fritters. It provides a mix of carbohydrates, protein, and vegetables, making it a satisfying and nourishing dish.
- Versatility: Mohinga can be customized and adapted to suit regional and personal tastes. Different regions in Myanmar may have their own variations of Mohinga, incorporating various ingredients and flavors. This versatility allows people to enjoy Mohinga according to their preferences.
- Comfort Food: Mohinga is not just about sustenance; it’s a comfort food deeply cherished by Burmese people. It’s a warm and flavorful soup that provides a sense of comfort, particularly during breakfast or as a mid-day snack. The aroma of Mohinga is often associated with home and familiarity.
- Affordability: Mohinga is an affordable and widely available option in Myanmar, making it accessible to people from various socio-economic backgrounds.
- Community and Tradition: Sharing Mohinga with family and friends is a common tradition in Myanmar. It brings people together and strengthens community bonds. Many Burmese people have fond memories of enjoying Mohinga in social settings, which further adds to its significance.
- Religious Considerations: In predominantly Buddhist Myanmar, some Buddhists choose to avoid eating meat, especially beef and pork, due to religious beliefs. Mohinga provides a protein-rich, fish-based alternative that aligns with their dietary choices.
For these reasons, fish noodle soup, particularly Mohinga, holds a special place in Burmese cuisine and culture, and it continues to be a beloved and iconic dish in Myanmar.
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