CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Mohinga (Burmese Rice Noodle Soup)
by
Russ Crandall
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 343 визита
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
%20and%20banana%20tree%20stem%20(which%20I%20wasn%E2%80%99t%20able%20to%20find%20in%20my%20area).%20The%20fish%20used%20to%20make%20the%20stock%20is%20often%20pan%20fried%20and%20added%20to%20the%20soup%20upon%20serving.%20To%20replace%20the%20chickpea%20flour%20and%20pan-fried%20fish,%20I%20used%20crushed%20up%20fish%20and%20rice%20fritters,%20which%20was%20my%20recipe%20from%20last%20week.%20It%20ended%20up%20being%20a%20very%20good%20decision.%3C/p%3E%3Cp%3EServes%20four%3C/p%3E%3Cp%3Esoup%20base:%3C/p%3E%3Cp%3ECatfish%20is%20traditionally%20used%20for%20this%20dish,%20but%20any%20freshwater%20white%20fish%20should%20be%20fine.%20If%20you%E2%80%99re%20getting%20them%20from%20a%20fish%20market,%20be%20sure%20to%20ask%20them%20to%20keep%20the%20heads%20on,%20as%20we%E2%80%99re%20going%20to%20use%20them%20to%20make%20a%20flavorful%20fish%20stock%20and%20soup%20base.%20Also,%20I%20suggest%20separating%20the%20heads%20from%20the%20rest%20of%20the%20fish%20before%20starting%20this%20recipe%20so%20that%20when%20you%20pull%20the%20fish%20bodies%20out%20of%20the%20pot%20later%20you%20don%E2%80%99t%20have%20to%20look%20at%20or%20deal%20with%20the%20heads.%3C/p%3E%3Cp%3EIn%20a%20stockpot,%20warm%20the%20coconut%20oil%20on%20med%20heat%20for%20a%20minute%20or%20two,%20then%20add%20the%20shallot%20and%20saut%C3%A9%20until%20softened%20and%20aromatic,%20about%20three%20minutes.%20Add%20the%20shrimp%20paste,%20galangal,%20and%20ginger,%20and%20saut%C3%A9%20another%20three%20minutes,%20until%20the%20paste%20starts%20to%20smell%20slightly%20toasted.%3C/p%3E%3Cp%3EAdd%20the%20fish%20to%20the%20pot%20and%20enough%20water%20to%20completely%20cover%20the%20fish,%20about%2010%20cups.%20Simmer,%20adjusting%20the%20heat%20as%20needed%20to%20prevent%20it%20from%20turning%20into%20a%20rolling%20boil,%20until%20the%20fish%20is%20cooked%20through,%20about%2010%20minutes.%20You%E2%80%99ll%20know%20the%20fish%20is%20cooked%20when%20it%20starts%20to%20flake%20slightly.%3C/p%3E%3Cp%3EOnce%20the%20fish%20is%20cooked,%20remove%20it%20from%20the%20pot%20and%20set%20it%20aside%20to%20cool.%20Continue%20to%20simmer%20the%20heads%20in%20the%20pot%20as%20the%20fish%20cools.%3C/p%3E%3Cp%3EWith%20clean%20hands,%20gently%20remove%20the%20meat%20from%20the%20fish,%20discarding%20the%20skin.%20Set%20the%20fish%20meat%20in%20the%20fridge%20for%20a%20while%20to%20cool%20in%20anticipation%20of%20making%20some%20fritters%20to%20accompany%20your%20soup.%3C/p%3E%3Cp%3EReturn%20the%20fish%20carcasses%20to%20the%20pot%20(minus%20the%20skins)%20and%20add%20the%20lemongrass.%20Simmer%20for%20another%20hour.%3C/p%3E%3Cp%3EDuring%20this%20hour,%20prep%20and%20cook%20your%20fritters,%20and%20if%20you%20haven%E2%80%99t%20made%20your%20hard-boiled%20eggs,%20might%20as%20well%20make%20them%20now.%20Similarly,%20prepare%20your%20rice%20vermicelli%20by%20dipping%20them%20in%20boiling%20water%20for%20three%20minutes,%20then%20drain%20them%20and%20rinse%20with%20cold%20water,%20and%20set%20aside.%3C/p%3E%3Cp%3EAlso,%20you%20may%20want%20to%20check%20your%20tamarind%20paste%20for%20chunks,%20as%20many%20brands%20are%20machine-processed%20and%20have%20chunks%20of%20shell%20in%20them,%20which%20is%20not%20very%20fun%20to%20find%20in%20a%20soup.%20Take%20the%201/2%20tbsp%20of%20paste%20and%20mix%20it%20with%20some%20hot%20water%20until%20it%E2%80%99s%20dissolved,%20then%20strain%20it%20and%20discard%20any%20shells%20you%20find.%3C/p%3E%3Cp%3EAfter%20an%20hour,%20strain%20your%20broth%20through%20a%20fine%20sieve%20or%20colander%20and%20discard%20the%20solids.%20Return%20the%20pot%20of%20broth%20to%20the%20stove%20and%20continue%20to%20simmer,%20and%20add%20the%20fish%20sauce,%20tamarind%20paste,%20and%20salt.%20Add%20more%20of%20each%20to%20taste.%20Cut%20your%20lime%20in%20half,%20squeeze%20the%20juice%20out%20of%20one%20half,%20and%20slice%20the%20other%20half%20into%20wedges%20to%20serve%20with.%3C/p%3E%3Cp%3EOnce%20you%E2%80%99re%20happy%20with%20the%20taste%20of%20the%20broth,%20it%E2%80%99s%20time%20to%20put%20everything%20together.%20Add%20some%20vermicelli%20to%20each%20bowl,%20then%20pour%20in%20the%20broth.%20Add%20the%20cilantro%20and%20eggs,%20and%20serve%20with%20the%20rice%20fritters%20and%20lime%20wedges.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ETags:%20burma,%20burmese,%20cooking,%20fish,%20food,%20gluten%20free,%20noodles,%20paleo,%20primal,%20recipe,%20rice,%20rice%20noodles,%20seafood,%20soup%3C/p%3E){kind=link}