Kyettha Tauk Tauk Kyaw: Chicken and Vegetable Fritters
Kyettha Tauk Tauk Kyaw: Chicken and Vegetable Fritters
Makes 6 fritters
INGREDIENTS:
1 cup chopped uncooked chicken
1 egg, beaten
½ tsp. salt
½ c grated carrot
½ c grated white radish
½ c grated cabbage
1 tsp. fish sauce
½ tsp. sugar (optional)
1 scallion, sliced thin
1 tbsp. chopped coriander
1 tbsp. chopped semi-hot green chili
1 tbsp. rice flour
¼ cup corn or peanut oil
INSTRUCTIONS:
1. Mix the chicken, egg, and salt together.
2. Add the carrot, radish, cabbage, fish sauce, sugar, scallion, coriander, and chili. Mix well. Add the rice flour and mix.
3. Heat the oil in a skillet. Prepare fritters 3 inches in diameter and ½ inch thick, using about ½ cup of mixture for each one. Brown them in the oil over moderate heat for about 2 minutes on each side. Drain on paper towels.
4. Serve warm as an appetizer or a side dish with any appropriate Burmese dip.
Recipe from The Burmese Kitchen by Copeland Marks and Aung Thein
Penilay Hincho: Red Lentil Soup
Penilay Hincho: Red Lentil Soup
Serves 2–4
INGREDIENTS:
1 cup dried fava, kidney, or pinto beans
4 cups water
½ tsp salt
2 tsp. ground cumin
½ tsp. salt
1 tbsp. tahini, or 2 tbsp. sesame oil
1 or 2 eggs, hard-cooked and finely chopped, optional
¼ cup feta cheese, crumbled, optional
1 tomato, diced, optional
3–4 falafels, crumbled, optional
1 medium onion, finely chopped, optional
Pita Bread for serving
INSTRUCTIONS:
1. Soak the beans overnight in the water.
2. Add the salt and cook until the beans are soft. Reserve ½ cup water, and drain off the rest of the water. Return the water to the pan with the beans.
3. Stir in the cumin, salt, and tahini, or sesame oil.
4. Remove from heat and stir in any combination of the remaining ingredients, except pita bread, to your preference.
5. Stir lightly to mix. Put warm bean mixture in serving dish. Break off pieces of pita bread to dip into bean mixture, using bread as utensil.
Recipe from Extending the Table, by Joetta Handrich Schlabach
