Moulmein Kitchen

Little Owl ( ဇီးကွက်ငယ်)

noreply@blogger.com (Moulmein Kitchen) — Sun, 13 Dec 2020 17:00:00 +0000

My elder daughter enjoys reading and likes to draw. I started taking videos of her reading Burmese poems and stories to share it on my Facebook a few months ago. She was enjoying the process of me sharing her hobbies with family members, relatives and friends. I do encourage her to share her experiences as well as write her own thoughts.
I also decided to set up a YouTube channel named Little Owl for my daughter on my account after much consideration. Both of us agreed to use the logo which i had used to publish my children's books for her YouTube channel.

She was super excited about having her own YouTube channel. After all, she belongs to Generation Z, the social media natives. These kids grow up watching Hi 5, Baby shark, Ryan Toys Review on YouTube daily, rather than tuning into cartoons or kids programs on TV channels. The first generation to grow up on the YouTube platform.

However, i want to do my best to guide my child in the right direction for her to explore, learn and keeping her safe at the same time.

My first two bilingual books for children

noreply@blogger.com (Moulmein Kitchen) — Wed, 02 Aug 2017 04:15:00 +0000

I'm thrilled to announce the release of my first two bilingual books for children in Myanmar.

Rice Salad (Htamin Thoke)

noreply@blogger.com (Moulmein Kitchen) — Sun, 11 Jun 2017 09:19:00 +0000

Ingredients

Marinate the rice with chili oil - this dyes the rice red.
Cellophane noodles
Cabbage
Bean sprouts
Potatoes
Fried bean curd

For salad dressings

Pounded dried shrimps

Fried crispy onions and oil

Toasted chick peas powder

(to give this salad both a creamy texture as well as a nutty flavour)

Fish sauce

Tamarind water

seasons to taste

Put all the ingredients into a salad bowl and mix well. Clean hands are the best
tool for mixing salad.

Sprinkle chili flakes to spice up your salad if you want. Garnish with crispy onions or thinly sliced cabbage on top. That's it and ready to enjoy with a cup of hot Chinese tea :)

Making the festive delicacy at home - Htamane(အေမ့လက္ရာ ထမနဲ)

noreply@blogger.com (Moulmein Kitchen) — Sat, 27 Feb 2016 04:16:00 +0000

This is another traditional savoury dish from the lovely cuisine of Myanmar. Htamane(ထမနဲ) is ceremonially prepared on the full moon day of Tabodwe(တပို႔တြဲ), the 11th lunar month on the traditional Burmese calendar (around the month of February). It is also an indication of the end of winter. In Myanmar, a large quantity of htamane is usually prepared in an open space at monasteries.

Ingredients:

Glutinous rice
sesame seeds
Garlic
Ginger
peanuts
shredded coconut
salt for seasoning

This is my mother's method of making htamane at home so it will be slightly different from the traditional way of making htamane. It is simple to make. This year, my mother made this traditional snack on my birthday. Thank you May May for such a great tasting snack!

Method

Heat up oil in the wok.

Then add in the ginger and give it a quick stir.

Now add in the garlic and stir-fry until they are fragrant and golden brown.

Remove the garlic and ginger from the wok. You can leave some of it.

Add in the glutinous rice and stir well.

Add in water and stir gently.

Cover with the lid and let it cook for about 20-25 minutes over a medium heat.

Peanuts, sesame seeds, shredded coconut as well as crispy garlic and ginger are all added to the wok. Stir well.

I believe this is important.

You need to hold two spatulas as shown in the photo below to mix the glutinous rice into a dough. You need to do this continuously for about 15-20 minutes.

My Mum's simple homemade festive delicacy.

Three types of roselle leaves

noreply@blogger.com (Moulmein Kitchen) — Wed, 10 Feb 2016 03:22:00 +0000

In 2014, a female journalist from America contacted me through email regarding whether she can use my recipe post - fried roselle leaves (chin baung kyaw) in her article. Of course, I agreed without hesitation. She told me that her article is for some kind of Herbs magazine. I can’t recall the actual name of the magazine now since I had deleted those emails. She also asked me whether roselle leaves (chin baung ywet) is used in any other way.
At that time, I myself did not know much about chin baung ywet. Therefore, I had to ask my parents and also went online to learn more about chin baung ywet. I'm not sure how her article on roselle leaves goes as she never contacted me again after I had replied to her. Anyway, I did learn more about roselle leaves which is good!
In Myanmar, there are three types of “chin baung” available.
They are:
1. Bitter roselle leave (chin baung khar),
2. White roselle leave (chin baung phyu) and
3. Red roselle leave (chin baung ni let char).
Bitter roselle leave which has slight salty taste is widely used in traditional Myanmar herbal medicine as appetizer, for good digestion, to relieve joint and muscle pain, cough and running nose, etc.
White roselle leave is used in traditional Myanmar herbal medicine for diahorrea.
Red roselle leave is used in traditional Myanmar herbal medicine for headache, also to increase urinary flow and help to increase milk supply for nursing mother.
Some parts of “chin baung” such as buds and flowers can also be used to make jam using jaggery or brown sugar. It is popular among consumers as it has stronger smell and taste.
Juice can also be made from mature fruits of “chin baung”. Just add in a pinch of salt and sugar, and let it boil. After that, let it cool and the juice is ready to consume.
In some parts of Myanmar, mature leaves, buds and fruits are sun-dried before being consumed as Roselle tea.

Salty and sour pickled mustard chicken soup

noreply@blogger.com (Moulmein Kitchen) — Wed, 16 Sep 2015 00:51:00 +0000

Boil water in the cooking pot.

Peeled and slightly smashed garlic cloves. This will provide more flavor.

Add the garlic first and then cut chicken breast into bite-sized pieces.

Add in the chicken pieces and give it a stir.

Cover with a lid and let it cook over a medium heat.

Prepare salty and sour mustard.

Add them in and add seasonings as well.

Give it a stir and cover with the lid.

Let it boil for about 20-25 minutes over a medium heat.

My humble salty and sour pickled mustard chicken soup!

Bottle gourd sour soup

noreply@blogger.com (Moulmein Kitchen) — Fri, 14 Aug 2015 08:25:00 +0000

Today, I’m going to share another irresistible and lip-smacking Burmese sour soup recipe. One thing I like about our Burmese dishes is that most of the ingredients needed are inexpensive. Also these dishes are reasonably quick and simple to prepare.

Main Ingredients
1. Cut and sliced bottle gourd into smaller pieces.
2. Cut and sliced the tomatoes.
3. Garlic, peeled and sliced
4. Tamarind water
5. Dried shrimps
6. Burmese shrimp paste ( Ngapi )

Burmese shrimp paste

( Ngapi )

Method

Heat oil in the cooking pot. Add small amount of turmeric powder. Sauté the garlic. Add in the shrimp paste and stir well. Add a little bit of water and stir. Then add the dried shrimps and continue to stir for about a minute.

Now add in the the bottle gourd and tomatoes. Give it a stir until the vegetables are just tender.

Add 4 small bowls of water and give it a quick stir. Cover with the lid and let it boil for about 8-10 minutes over a medium heat.

Add tamarind water to the boiling soup.

Stir briefly, cover with the lid and bring to boil for another 8-10 minutes.

Seasons to taste and its done.

Irresistible and lip-smacking bottle gourd sour soup!

Stir-fried french green beans with dried shrimps

noreply@blogger.com (Moulmein Kitchen) — Tue, 28 Jul 2015 06:12:00 +0000

Method

To prepare the french green beans, cut both ends with a knife. Then cut beans into approximately equal-length pieces.

Heat oil in the wok over moderately high heat before adding in dried shrimps and french green beans. Add seasonings to taste and give it a stir. Add in a little bit of water and stir. Cover with the lid. Occasionally stirring the mixture and let it cook until the french green beans turned soft.

Dish up and serve.

Another simple quick recipe.

A Family Debate...Why Not :)

noreply@blogger.com (Moulmein Kitchen) — Fri, 29 May 2015 04:39:00 +0000

Husband, wife and kids... they do not have to agree on everything. In actual fact, they don't. I always have my doubt on people who say they agree with one another on everything. Everything???

A Family Debate...Why not? :)
A friendly family debate to help us find out each other thoughts and opinions on certain topics. This action of exchange of thoughts and opinions should help us bond but not break us. Of course, only if we know how to embrace the colorful differences among our family members. We have to remind both ourselves and our family members that family debate are not for the manipulation purposes. But to share and exchange. The intention has to be right.

I believe a friendly family debate gives us an opportunity to observe and reflect our own way of thinking. We should not get too comfortable with our values and judgments just because we are surrounded by people who share our values and judgments. Nevertheless, we should not see people who challenge our values and judgments to be the one that trying to bring us down. Not everyone who challenge our values and judgments have an intention of bringing us down. Do remember that among those who praises you all the time in front of you could also be the one that bring you down (Backstabbing) That's deadly!

We have to be aware that our perceptions are only one part of the reality.

After all, many of us appreciate and find it interesting with a family member who is an individual with his/her own way of thinking but not a carbon copy of us. Especially our children, we should never force them to be a replica of one of us. Be a guide but not a dictator!

Image credit: http://www.mspaonline.org/Family

Bitter vegetable dish with great health benefits

noreply@blogger.com (Moulmein Kitchen) — Tue, 05 May 2015 08:39:00 +0000

Bitter vegetable dish with great health benefits (Let's find out more).

Let me just eye balls things as i never like to measure :)

Method:

Peel red onion and garlic. Cut and grind them into a fine paste.
Remove the shell and devein the prawns. Rinse and drained well.
Cut the bitter gourd in half lengthwise and scrape out the seeds with a spoon. Cut them into bite size pieces. Rinse and drained well.
Place the cooking utensil over a medium heat to heat up oil.
Add the turmeric powder, red chilli powder, the gravy paste(onion and garlic) and the pounded dried shrimp. Give it a stir until the gravy paste becomes golden brown.
Now add in the prawns and cook for about 2 minutes before adding in the bitter gourd pieces.
Sprinkle salt and mono sodium glutamate. Give it a gentle stir. Add in a little bit of water and stir. Cover with the lid.
Occasionally stirring the mixture and let it cook until the bitter gourd turned soft.

Deep-fried crispy silver fish

noreply@blogger.com (Moulmein Kitchen) — Sat, 04 Apr 2015 09:35:00 +0000

Thought provoking cartoon

noreply@blogger.com (Moulmein Kitchen) — Tue, 17 Mar 2015 08:40:00 +0000

Photo credit: THE STRAITS TIMES

I ask myself a few questions when I saw this thought provoking cartoon.

Am I going to allow myself to become slave to social media?

Even if i don't, how should i handle a situation when i am surrounded by people who do?

Do i want to spend huge amount of time on social media or to experience real life social intimacy, allowing myself to meditate or read a book ?

Am i aware of what makes me feel fully fufilled and content?

Do i want to or have to experience a suppression of direct trust-based personal communication?

Do i have a think alike partner that willing to walk down the path i choose? Or will i end up walking down the path that others had chosen?

There's a saying that goes
" if you can't beat them, join them ".
Will this ever be in my favourite quotes list?

Simple home-made noodle with chicken broth

noreply@blogger.com (Moulmein Kitchen) — Sun, 25 Jan 2015 07:58:00 +0000

Boil water in the cooking pot for about 10 minutes.

Add in the garlic, chicken thigh and carrot. Add seasonings (salt & msg) and give it a stir.

Cover with the lid and let it cook for about 20-25 minutes over a medium heat.

Once the chicken is cooked, remove the chicken and let it cool.

Add in the winter melon cubes and let the soup continue to boil for another 15-20 minutes at low heat.

Remember to shred the chicken.

Now, simmer the dried noodles in a pot of boiling water until it turns into soft texture.

Then drain off the excess water before adding in the chicken broth.

Remember to add in the shredded chicken.

Now, it’s done.

This bowl of noodle was for my daughter.

That's why the serving was small :)

Pork Rib Soup with Watercress and Lotus Roots

noreply@blogger.com (Moulmein Kitchen) — Tue, 11 Nov 2014 06:08:00 +0000

Mixed vegetable curry

noreply@blogger.com (Moulmein Kitchen) — Thu, 06 Nov 2014 05:06:00 +0000

Super quick prawn gravy

noreply@blogger.com (Moulmein Kitchen) — Mon, 03 Nov 2014 08:57:00 +0000

Baby Yam soup

noreply@blogger.com (Moulmein Kitchen) — Fri, 03 Oct 2014 07:10:00 +0000

Add water and garlic into the cooking pot, and boil for about 7-10 minutes over a medium heat.

Then add in the pounded dried shrimps and baby yam. Stir briefly, cover with the lid and bring to boil for another 8-10 minutes.

Seasons to taste and its done.

Simple stir fry recipe

noreply@blogger.com (Moulmein Kitchen) — Fri, 11 Jul 2014 04:48:00 +0000

Wash and cut the Chinese spinach.
Wash and drained the bean sprouts.
Heat up oil in the frying pan.
Add dried shrimps and Chinese spinach and stir for about 1 minute.
Add in the bean sprouts, sprinkle salt, mono sodium glutamate (MSG) and stir well. Add in a little bit of water and give it a quick stir. Cover and let it cook for about 3-4 minutes and it's done.

Split-pea cooked with fermented bamboo shoots

noreply@blogger.com (Moulmein Kitchen) — Fri, 04 Jul 2014 07:52:00 +0000

Main Ingredients needed are:

split pea

fermented bamboo shoots

red onions

garlic

ginger

lemon grass

Cooking Method:

Heat up oil in the cooking pot. Add turmeric powder, red chili powder as well as the mixtures of red onions, garlic, ginger and lemon grass. Give it a stir and let it cook for about 2-3 minutes before adding in a small amount of water. Stir well and cook until fragrant.

Add in the split-pea and give it a stir. Add 1/2 a cup of water and let it cook for about 7-10 minutes before adding in the bamboo shoots.

Stir well and add seasonings to taste. Add in 2 cups of water and give it a stir. Cover and let it cook for 25-30 minutes on medium heat.

Absolute appetite stimulating dish!

Carrot, potato, cauliflower and rice puree

noreply@blogger.com (Moulmein Kitchen) — Sun, 04 May 2014 03:52:00 +0000

I added a pinch of salt.

Blend according to the desired consistency.

Ti Wan Chye & Cod fillet with rice (Home made baby food recipe 2)

noreply@blogger.com (Moulmein Kitchen) — Mon, 21 Apr 2014 00:52:00 +0000

Chicken cooked with snake marrow

noreply@blogger.com (Moulmein Kitchen) — Fri, 11 Apr 2014 03:10:00 +0000

Peel off the skin and cut the snake marrow into bite size pieces.

Cut chicken into bite size pieces and marinate chicken pieces in turmeric powder, salt and msg.

Heat oil in a cooking pan.

Add the coarsely chopped onions, garlic, and fry until fragrant.

Add the chicken pieces, give it a quick stir and cook for about 5 minutes.

Add the vegetables and stir well.

Add a little bit of water and cover with the lid.

Let it cook for about 10-15 minutes on medium heat.
Seasons to taste.

That's it :)

Rice, carrot , pumpkin and asparagus puree

noreply@blogger.com (Moulmein Kitchen) — Tue, 01 Apr 2014 00:53:00 +0000

Wash and cut the vegetables.

Cut them into small pieces and put them into the jar.

pour 200ml water into the boiler and steam for 20 minutes until tender.

Add a small bowl of cooked rice.

Turn the jar to the blending position and blend according to the desired consistency.

Transfer to a bowl and allow it to cool. Refrigerate the rest for later use.

potato patties with minced chicken

noreply@blogger.com (Moulmein Kitchen) — Tue, 18 Mar 2014 04:01:00 +0000

Potatoes cooked with dried salted fish

noreply@blogger.com (Moulmein Kitchen) — Wed, 13 Nov 2013 08:34:00 +0000

Cooking time: 20-25 minutes

Ingredients needed are:

1. Peel 4 potatoes, wash and cut them into smaller sizes.

2. A handful of dried salted fish

3. Peel 1 large red onion and chop them coarsely.

4. Cooking oil

5. Turmeric powder & Chili powder

6. Masala powder

7. Seasons to taste

Cooking Method

Heat up cooking oil in a cooking pot over a medium heat.

Once the oil is heated, add in the chopped onion. Then, add in turmeric powder and chili powder. Gently stir for about 4-5 minutes. Next, add in the potatoes cubes and salted fish. Add a bowl of water and stir gently. Cover with the lid and let it cook for about 10-15 minutes over a medium heat. Occasionally stirring the mixture as well as add in water to prevent the gravy from sticking to the cooking pot.

Sprinkle masala powder and let it cook for another 7-10 minutes over a low heat. Seasons to taste and that's it. The aroma of salted fish and masala gravy makes this dish irresistible!