Người mới
Korean
Kimchi Jjigae (Kimchi Stew)
Nguồn: Truyền thống
30 phút3420 kcal
Không sữa🌶️🌶️
Meeshay
Shan rice noodles under a sticky pork or chicken sauce, with pickled greens, bean sprouts and a spoon of the rice water they were cooked in — a dish that came from Chinese mixian and became Shan.
Nguồn
Công thức của Shan kitchens · 🏺 Truyền thống · 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.
Shan State · rice noodles — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Burmese dish of rice noodles with a meat sauce that originated from Chinese mixian and became a Shan specialty. Quantities and the noodle-water note are this book's own.
Watch it being made · 3 videos
⏱ 50 phút🍽 4 khẩu phần🔥 520 kcal🇲🇲 Myanmar🌶️🌶️
Không sữa
Các bước
Fry the onion and garlic in the oil for 8 minutes until soft and gold.
Add the pork and break it up. Fry until it loses its pink and starts to catch on the pan.
Stir in the paprika, soybean paste and tomatoes. Simmer 20 minutes until thick and glossy.
Boil the noodles. Keep a cup of the cooking water before you drain them.
💡 That cloudy rice water is a component, not waste — a spoonful in each bowl loosens the sauce and is how it is served in Shan State.
Divide the noodles, spoon the sauce over, add a spoonful of the noodle water, then the pickles, sprouts, chilli oil and herbs.
💡 Mẹo
- Shan food is sourer than Bamar food, and the pickled greens are where that comes from here. Do not leave them out.
- The sauce keeps four days and is better reheated. Cook the noodles fresh each time.
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