MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shwe-Taung Noodle (Noodles With Coconut Chicken Curry)
Categories: Burmese, Chicken
Yield: 4 Servings
1 1/8 lb Fresh egg noodles (500 g)
1 c Spring onions; rinsed;
- drained, finely chopped
2 c Crispy fried noodles
Coriander sprigs (a few)
Lemon or lime wedges
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1 1/8 lb Chicken (500 g); boneless,
- cut into small cubes
1/2 c Coconut cream
2 tb Vegetable oil
1 Fresh ginger piece (1")
4 cl Garlic
2 ts Paprika or chilli powder
1 ts Salt
1 ts Sugar
3 tb Fish sauce
1/2 ts Ground turmeric
1 Onion; chopped
This is typical of Burmese staple food because they would use fresh
local ingredients like shrimp, shrimp paste, and fish sauce--you can
buy these on Stapleton Road. People in Burma would eat something like
this every day.
Pound the onions, garlic, paprika, ginger, and ground turmeric in a
mixer to make a paste. Use a pestle and mortar or rolling pin if you
don't have a mixer.
Heat the oil in a pan and fry the paste over a moderate heat for 2
minutes.
Add the chicken, fish sauce, salt, and sugar; then continue to stir
fry for 5 minutes.
Add the coconut cream and cook for another 5 minutes, then remove
from the heat.
Take around 2 cups of noodles and fry in oil for a few seconds.
Place some noodles in a bowl and top with a few rinsed, chopped spring
onions, 2 tb of chicken curry, a few crispy noodles, coriander
leaves, and some lemon juice to taste.
Recipe by Bruce Williamson, Redfield
Recipe FROM: <
https://archive.org/details/community-cookbook>
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