Mohinga - National Dish of Burma (Day 47 / 195)

I've never had a soup like this before and it was amazing, I think id prefer it a bit thinner but the flavours were incredible!

thank you so much! @rice_over_everything

RECIPE: Serves 4-6
For the mohinga
rice flour 2 tbsp
Gram flour 5 tbsp
garlic 6 cloves, peeled
ginger thumb-sized piece, peeled
lemongrass stalks 3
vegetable, sunflower or peanut oil 6 tbsp
onions 3 medium, thinly chopped
paprika 1 tbsp
turmeric powder 2 tsp
chilli powder 1–2 tsp
fish sauce 2–3 tbsp, plus extra to season
mackerel in brine 1 x 200 g tin (if you can’t find pilchards use tinned sardines)
shallots or small onions 6, trimmed, peeled and left whole
black pepper

To serve
dried rice vermicelli 400g (0.8–1mm size), cooked, rinsed with cold water
limes 3, cut into wedges
garlic oil
chilli flakes or chilli oil
hard-boiled eggs 6, cut in half
coriander leaves
crispy chana dal crackers 1 batch, broken up (see below)
fish sauce to taste
crispy fried onions 20g, crispy fried garlic 30g

For the crackers (makes about 10)
chana dal (or yellow split peas) 250g, soaked overnight or for at least 4 hours
rice flour 2 tbsp
glutinous rice flour 1 tbsp
salt ½ tsp, garlic powder 1/3 tsp, ginger powder 1/3 tsp, ground tumeric a pinch
cold water 250ml
vegetable, sunflower or peanut oil for deep-frying

To make the chana dal crackers, drain the soaked chana dal in a colander, rinse with cold water and drain again. Empty the dal into a large bowl, along with the flours, baking powder, salt , garlic, ginger and tumeric powder in the cold water and mix well – the batter should have the consistency of whole milk.
Pour the oil into a non-stick frying pan to about 3cm deep and set over a low-medium heat.
Test the readiness of the oil by placing a piece of dal in it; if it gently sizzles without rising to the surface, the oil is ready .Stir the batter well with a ladle before scooping up a portion and very gently and slowly pouring it into the pan, keeping the ladle close to the oil’s surface. The batter should sink to the base of the pan, making a flat, roundish cracker. Turn them over to cook for another 4–5 minutes. Once nicely golden and crisp, remove carefully and shake off any excess oil. Place on a plate lined with kitchen paper.

To make the mohinga, first prepare the flour. Sift the flours together into a bowl. Heat a dry frying pan (ie no oil or water) over a medium heat. Add the flours in an even layer and toast them for 3-4 minutes until fragrant. Make sure you toss the flours gently and keep moving the pan to avoid it catching and burning – the flours can blacken in seconds.
Leave the flours to cool and then tip back into the bowl. Slowly add 500ml of cold water while whisking to combine. Set aside. it in a dry frying pan over a medium heat for 3–5 minutes, stirring occasionally. Tip the flour out onto a plate and set aside.

Place the noodles into a heatproof bowl or container and submerge with just-boiled water. Untangle them with chopsticks or a fork, then leave to soak for 15 minutes. Drain in a colander and rinse thoroughly with cold running water. Set to one side in the colander so they can continue to drain.

Next make the spice paste. Blitz the garlic, ginger, lemongrass and coriander stems in a food processor or blender to a smooth paste. Heat the remaining 6 tablespoons of oil in a stockpot over a medium-high heat, add the paste and the rest of the spices and stir-fry for 3-4 minutes, until fragrant.

Then add the contents of the pilchards tin, including the brine. Mash the fish, until smooth and stir to combine with the spice paste. Add the fish sauce and stir well. then add the toasted flour liquid. Add another 2 litres of water, reduce the heat to low and simmer the broth for a further 1½ hours. Add the shallots and simmer for another 30 minutes. They will soften and turn translucent but should stay whole.

Once cooked add a good grinding of black pepper and adjust the seasoning with a little fish sauce.
Put some drained rice noodles into each individual serving bowl, ladle over the soup, add a squeeze of lime, a drizzle of garlic oil, some chilli, as desired, and top with boiled eggs, coriander leaves and your broken up crackers. Serve immediately.

#shorts #nationaldish #recipe #burma #mohinga #Myanmar

[MaryTungDim]

I’m from Burma! I’m so glad to see people try our dish. Every time i see these videos I just go, “that’s our food!”

[tiffanyl]

How do you not have more followers?! Your effort and videos are amazing 😭

[nawhtetshwesinhlaing]

I'm from Myanmar. And it's my fav dish.

[linletwaioo]

I am a Burmese (now Myanmar) and I was waiting for our turn.

[nehatrehan]

You are doing great! Love your videos. Keep them coming 😍

[Imtoosad]

For me in Burmese ( the state Mon) we called it Ha num

[peanutbutter]

NE India we love this dish it’s everywhere

[sarastikchand]

Food looks yummy and you're beautiful 😍

[al]

BURMESE cuisine so beautifully divine. The mix of India & Asia together.

[gameplays]

Hiii. I litterally see all the shorts and fell in love with your cooking idea. But I find something.... Shorts 3/6/37 are not avalaible to see :(
Im so sorry for my oxidated english. Big hugh to you from Argentina

[hikariwrathyt]

Request for Day 48, can you pls do Chelow Kabab(Rice and Kabab), the National Dish of Iran?

[Khadijaa]

I love your vids sm. Please do Pakistan next, I have been waiting forever lol.
<33

[josephbob]

Good videos God bless your family, 🇮🇳 friend.

[iyouitry]

Can you please make the national dish of Jordan?

[CingNuam-fn]

I love that dish in the USA in OK there is a place

[superspencer]

This is amazing but we don't usually eat Mohinga with chopsticks.

[TheLeftEyewhy]

Can someone tell me if my phone is broken or if every youtube shorts youtubers likes and views are plummeting for no reason.

[rafaelgrgic]

Please do Croatia 🇭🇷 ❤️punjena paprika

[aishaa]

🇶🇦can you make a Qatari dish please? :) 🇶🇦🇶🇦🇶🇦🇶🇦🇶🇦🇶🇦

[epicg]

WHY TF R U EATING WITH CHOPSTICKS I AM BURMESE BUT WHY WHYYY