အစပြု
Korean
Kimchi Jjigae (Kimchi Stew)
မူလအရင်းအမြစ်: Traditional
30 မိနစ်3420 kcal
နို့ထွက်ပစ္စည်းကင်း🌶️🌶️
ရွှေရင်အေး
Coconut milk over crushed ice with agar jelly, sago, sticky rice and a slice of white bread floating on top — the drink-dessert Myanmar makes for Thingyan, when the whole country is throwing water at each other in April heat.
မူလအရင်းအမြစ်
ချက်ပြုတ်နည်း — Burmese home kitchens · 🏺 Traditional · 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 · Thingyan — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Burmese dessert commonly associated with the Thingyan season. Quantities and the do-not-boil warning are this book's own.
Wikipedia တွင် နောက်ခံအချက်အလက် ↗
ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု
⏱ 40 မိနစ်🍽 4 ယောက်စာ🔥 320 kcal🇲🇲 မြန်မာ
သက်သတ်လွတ်ဟာလာနို့ထွက်ပစ္စည်းကင်း
အဆင့်များ
Warm the coconut milk with the water, sugar and salt until the sugar dissolves. Do not boil it.
💡 Boiling splits coconut milk and it never comes back together. Warm just enough to dissolve the sugar, then take it off.
Chill the coconut milk completely — at least 2 hours, or it melts the ice on contact.
Fill each glass with crushed ice, then add jelly, sago and sticky rice.
Pour the cold coconut milk over and float a torn piece of bread on top. Serve with a spoon.
💡 အကြံပြုချက်များ
- Made for Thingyan, the Burmese new year water festival in April — the hottest week of the year, which is the entire reason it exists.
- Every shop mixes it differently. Palm seed, jackfruit and tapioca all turn up — the coconut milk and ice are the only fixed parts.
ဤဟင်းများလည်း ကြိုက်နိုင်သည်
ဤချက်ပြုတ်နည်းကို မျှဝေပါ
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