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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
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Htamin Jin
Rice kneaded with tomato, potato and flaked fish into soft balls, sharpened with garlic oil and eaten cold with crisp raw leek — the signature dish of the Intha people who live on Inle Lake.
แหล่งที่มา
สูตรโดย Shan kitchens · 🏺 ดั้งเดิม · The food of Shan State in the eastern hills — lighter, sourer and more fermented than the Bamar cooking of the plains, and a cuisine in its own right rather than a regional accent.
Inle Lake · Intha people — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Burmese dish of fermented rice and the signature dish of the Intha people of Inle Lake in Shan State. Quantities and the kneading note are this book's own.
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⏱ 60 นาที🍽 5 ที่🔥 380 แคล🇲🇲 เมียนมา🌶️
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Simmer the tomatoes until collapsed, then push them through a sieve and discard the skins.
Warm the tomato pulp with the turmeric, salt and half the garlic oil.
Knead the rice, mashed potato, fish and tomato mixture together by hand until it holds its shape.
💡 Knead it properly, past the point where it looks mixed. The texture — dense and slightly sticky, not loose grains — is the dish.
Shape into balls or press into a shallow dish. Leave to cool completely.
Pour the rest of the garlic oil over, scatter fried garlic and chilli, and serve cold with raw leek alongside.
💡 เคล็ดลับ
- Eaten cold, always. Warm htamin jin is just rice — the flavour reads properly only once it has cooled and settled.
- The raw leek is a palate cleaner between mouthfuls, not a garnish. Bite, then eat.
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