Mudah
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 min3420 kcal
Bebas tenusu🌶️🌶️
Kyay Oh
A clear pork broth poured over noodles, pork balls, offal and a whole egg dropped in to poach — named after the copper pot it is cooked in, and eaten late at night more than at any other hour.
Sumber
Resipi oleh Burmese home kitchens · 🏺 Tradisional · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.
Myanmar · the copper pot — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Burmese noodle soup made with pork and egg, with fish and chicken versions and a dry version without broth. Quantities and the blanch-first and boiling-broth instructions are this book's own.
Tonton cara membuatnya · 3 video
⏱ 150 min🍽 4 hidangan🔥 560 kcal🇲🇲 Myanmar🌶️
Bebas tenusuBebas kacang
Langkah
Blanch the pork bones in boiling water for 5 minutes, drain and rinse them.
💡 Blanching and rinsing first is what makes the broth clear. Skip it and no amount of skimming later will fix the cloudiness.
Simmer the bones in the fresh water with the ginger for 2 hours, skimming. Never let it boil hard.
Season the minced pork with half the fish sauce and the white pepper, roll into small balls.
Strain the broth, return it to a simmer and cook the pork balls and belly in it for 10 minutes.
Boil the noodles and divide into bowls. Crack an egg into each bowl.
Ladle the boiling broth straight onto the egg so it poaches in the bowl. Top with sprouts, fried garlic and herbs.
💡 The broth must be at a full boil when it hits the egg, or you get raw white through the bowl. Ladle from a pot still on the heat.
💡 Petua
- Kyay oh shops stay open when everything else has shut, which is most of the reason people eat it.
- There is a dry version with the broth served alongside instead of over. Same pot, different order.
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