A full Kiwi-Inspired menu was enjoyed by all attendees of the Networking Night for KLIQ held at the Sunshine Coast Airport
WANT SOME RECIPES
FOR MY RECIPE OF BURMESE CHICKEN & COCONUT NOODLES (OHNO KHAUKSWE) FEATURED ON AIR with Annie Gaffney via THE ABC.NET WEBSITE
Last year we were invited into the ABC Coast FM Studios to take part in the MOOD FOOD Segment..click on the link above for the recipe and the audio of the in-studio interview with Annie Gaffney of ABC Radio..
Mood Food – Thanat Sone – Burmese pickled vegetables – As featured on the ABC Sunshine Coast blog website
24 April 2013
When the side dish is the star, but still needs the back up cast to shine.
Trish Davison from Burma in Ya Belly brought in Thanat Sone: vegetables (in this case beans, cabbage and cauliflower) pickled and spiced with fresh tumeric.
This dish is an easy one to set the meal apart from ordinary to the gourmet.
It is a perfect accompaniment for the richness of the Burmese Beef and Potato curry and coconut rice we shared in-studio for the mood food segment.
It is crucial to the dish that the vegetables remain crunchy to give texture and contrast.
With the final sprinkling garnish of crispy onions, toasted sesame and garlic infused oil, it’s quite an explosion of flavour in the mouth.
- Your choice of vegetables:
- We chose – Cabbage, Beans and Cauliflower
- However you can also use: – Eggplant, Okra, Choko, Broccoli etc
- Apple Cider Vinegar
- White Vinegar
- Fish Sauce
- Fresh garlic
- Onions or Fried Crispy Onions to save time
- White Sesame Seeds
In a large pot, place 8 metric cups of water and bring to slow boil
Add ¼ cup of Apple Cider vinegar
Add ½ cup White Vinegar
Add 2/3 teaspoon of Turmeric or if using fresh, grate a 4 cm chunk
In separate baskets place in segmented vegetables:
Cabbage – Cut in 1.5cm strips
Beans – Top and tail
Cauliflower – Cut into florets all roughly the same size for even cooking
Place into the boiling water and turn down the heat to simmer so the vegetables DO NOT get soggy
COOKING TIMES: For amount as pictured. (Cooking times will vary according to the type and amount of vegetables you use.)
Cabbage 20 minutes
Beans 20 minutes
Test the vegetables and remove from pot and cool.
NOTE – DO NOT PUT ANY OF THE DISHES USED FOR COOKING ONTO BENCHES AS THE TURMERIC WILL STAIN
In a separate fry pan add some sliced garlic and fry gently in 4-5 tablespoons of oil to impart the flavour into the oil. You will not be using the garlic but do not let it burn as you want the full flavour to gently infuse the oil. Remove the garlic.
Place vegetable on a serving tray and drizzle the hot oil onto the vegetables and then drizzle approximately 1 – 2 dessert spoons of Fish Sauce onto the vegetables. Using a spoon and fork, gently toss the vegetables to coat evenly in this oil and fish sauce mixture.
Set aside and allow to cool completely. Refrigerate briefly.
Just before serving garnish with Toasted Sesame Seeds and Crispy Onions for crunch and texture
Serve with Coconut Rice and Beef, Pork or Chicken Curry and traditional Chilli condiments.
Every couple of months we will feature a traditional Burmese Recipe for you to try at home. We would love your feed back and encourage you to email us pics of your masterpiece created by you.. for you and your loved ones.
This recipe is called:
Nga Baung Doke – Sesame Coconut Fish Steamed in Leaves
1 kg Fish Fillets – Use a firm fleshed fish
1 cup good quality Desicated Coconut – Preferable organic or of high quality
1/2 cup of hot Water
2 large cloves of Garlic
1 tablespoon of finely grated Ginger
3 tablespoons of toasted White Sesame Seeds
2 teaspoons Salt
1 teaspoon Ground Turmeric
1 teaspoon Ground Black Pepper
Juice of half a Lemon
2 tablespoons Rice Flour
3 tablespoons chopped fresh Coriander
Banana or Bamboo Leaves for steaming
Wash and pat dry the fish fillets with a paper towel. Into a blender, put the desicted coconut, hot water, Garlic and Ginger and blend on high till the coconut is very smooth and finely ground.
You may substitute with a can of coconut cream, but I personally appreciate the texture that the dedicated coconut gives to the dish. Place this mixture in a large mixing bowl and add your remaining seasonings of Salt, Pepper, Turmeric, Lemon, Rice Flour and Coriander.
Place the Fish Fillets onto large pieces of the bamboo or banana leaf (you can pick these up from most Asian Food & grocery stores) and place a good amount of the mixture onto each fish fillet, making sure each part of the fillet is coated and then wrap tightly.
Secure this with a toothpick and wrap again in foil. Steam for 15 minutes dependent on the thickness of the fish fillets.
Serve with Steaming Hot rice and one of the chillies from our range such as Balachaung, Nga Kyut Kyut Kyaw or Tomato Gyet. Add a green salad and you have a fabulous spring/summer dish for when friends and family pop over.