My Last Months in the Pommyland.

Hello, 

Fellow Citizens of the Earth,

I apologise for being a lazy pig and forgetting about my blog. I will try to be more punctual with new posts and bitsies later on. I have been very busy finishing off my final school term like finishing off my sketchbook and the production of my final pieces for Fine Art and Photography which will be displayed in an exhibition at the end of the year. I will make sure I post pictures of the exhibition so do wait patiently ! Meanwhile, I have posted a new recipe. ( If you can't see the pictures because they're too small, click on it and save it onto your computer so you can zoom in ) 

Si Chet (H)Kout Swel ဆီခ်က္ေခါက္ဆြဲ

Si Chet is one of the most popular dishes in Myanmar. 'Si' meaning oil and 'chet' meaning cook, you may think this is yet another oily burmese dish. However, let me assure you that, oily or not, this is a simply, tasty and unforgettable noodle dish. Enough with the chit chat, I've made an attractive ( I tried my best ) glossy recipe book style pages. Hope you enjoy ! Don't forget to comment :)

       

 

Mohinga

Mohinga မုန္႕ဟင္းခါး @ Feel, Yangon
( with boiled egg and gourd fritters )

The epic Mohinga ( obviously ),  မုန့်ဟင်းခါး. If you haven't heard of mohinga ( which you should have because if you haven't, you haven't lived ! ), it is a Burmese traditional soup-based noodle dish. There are two ingredients which make mohinga special and different to other noodle dishes. One is the banana stem which gives it a unique crispy texture. Second is the fish which is the most vital ingredient because it makes the soup thick and rich and gives it the 'mohinga' taste. Mohinga is served with thin rice noodles/vermicelli and typically with various fries such as chickpea fritters, gourd fritters, onion fritters and so on. Coriander, mint and bean sprouts are commonly used as garnish along with a slice of lime. This delicacy is an ambiguous mix between savoury and . . . .  not-so-savoury so it's always a delight to enjoy this meal anytime of the day ( well, at least to me it is ). The recipe and taste of mohinga varies with different regions. For example, my family is from the Mon state and the mohinga tastes fairly different from the ones in Yangon. So the next time you're in Myanmar, try out the tastes of different mohinga(s)!

One of the things you take for granted living in an asian country is the abundant amount of instant noodle packets you can find everywhere. This ,however, doesn't happen in the UK. It is not rare, but you can only usually find the 'proper' ones like the thai and korean brands in big cities. The photos below are when I was in Yangon. It was 1 am and I was having jet lag so I couldn't sleep and therefore, decided to cook myself up a bowl of noodle. Because my father does seafood export, I am blessed to have these little tiger prawns readily available. Instant noodles are always fun. You can add basically everything you want to ( edible of course ). So I cleaned these prawns but I didn't remove the head as this preserves the freshness or simply because it looks good. I added some chopped asparagus and carrot and ALL you need is to turn on the TV to watch some late night shows and then sleep like a baby after this hearty midnight snack. 

Intro + Ingyin See Zar

So I've never really blogged or anything but after seeing all these people blog about burmese food and uploading all these mouth watering photographs, I'd give it a try and in turn make other people drool. First, I'm going to start with some old pictures.

Fried Tofu ( တိုဟူးေၾကာ္ ) 

Mhee Shay ( မွီးေရွအေရ )

I have to admit, this has got to be the best noodle dish I have ever tasted in my life. Every time I return to Yangon, I just have to eat this as soon as possible. It is a place called In Gyin See Zar ( အင္ႀကင္း ဆည္းဆာ ) on Pyay Road, Yangon, Myanmar. The shop is in a small street so you may find it hard to get there but if you go past the junction that connects with Inya road, you will find a tiny signboard on the right.

( It is around the green highlighted area shown on the         map on the left. )

The parking space is a bit tight though which is a shame and if it was a main street or road, it would get plenty of customers. The food runs out around 10-11 am and they closes then so it's best you go out for an early jog and fill that tummy with a bowl of hot delicious savoury bowl of Mhee Shay. Yum . .
Rating: ★★★★☆