4 strips of any fillet fish (about 8" long and 2" wide)
(or 2 whole fish with about the same quantity of meat)
½-1 teaspoon salt (or to taste)
3 cloves garlic (crushed), or ½ teaspoon garlic powder
1 tablespoon thin soy sauce
1/4 teaspoon turmeric
1 small onion, finely chopped
1 medium tomato, chopped
1 tablespoon corriander, finely chopped
1 tablespoon spring onion, finely chopped
1 tablespoon cooking oil
4 small green chili peppers (halved) if desired
1 teaspoon hto nao powder (or 1 teaspoon mashed salted Chinese soy beans)
4 sheets of 10' x 10' aluminum foil or
2 sheets of 10' x 10' aluminum foil, and 2-4 sheets of banana leaves 10" x 10"

Preparation:

Turn on oven to 350-400 degrees.
Wash fish and place in a bowl. If fish is whole, clean and make a long slit at the stomach. Marinade thoroughly, first with salt, then with garlic and turmeric.
In another bowl, mix well together chopped onion, tomato soy sauce and oil.
If preferred, add 1 cube of melted chicken or vegetable soup bullion and put a little less salt.
Spoon about one quarter of the mixture on to the center of each of two aluminum sheets.
Place 2 pieces of fish each on to the mixture, and then spoon one-fourth of the rest of the mixture each on to the fish on the two aluminum sheets.
Place evenly four halves of chili peppers on each on the mixture on the fish. (If it is a whole fish, place one on each aluminum sheet with the mixture, and put some mixture in the stomach cavity.)

Wrapping:

First, work with one aluminum sheet with the fish and mixture.
Bring up together the two outer sides of the sheet and fold evenly about ¼” and press down another ¼” to close the top part. Then do the same with either of the two narrower ends.
Fold down each of the outer ends about ¼” each and fold ad press down another ¼” again. It should look like a rectangular-shaped package, holding the fish and ingredients inside it.
Lastly, place the package on to one of the remaining aluminum sheets and encase it with another layer by repeating the same procedure. This is to make sure that no water or juice will escape while it is cooking, and it will get too dry.
Do the same for the other portion of fish and mixture.
If banana leaves are available, use banana leaves as the inner wrapping instead of aluminum foil and use another sheet of foil as an outer wrapper.
Make sure that the aluminum sheet wrapping is securely sealed to keep the food moist and also to avoid liquid from spilling on to the oven while baking.

Baking:

Heat oven on 375 degrees for 5 minutes and put the two packages on the on a baking sheet or on a large aluminum sheet that is spread out on the rack before putting on the oven rack. This is for protection in case the juice comes out of the packages. Bake for about 45 minutes to 1 hour.
Transfer the fish to a serving plate or platter.
The baked dish be served with the banana leaves wrappings or on new and fresh banana leaves and placed on a platter.

Banana leaves can be found in the frozen section in Asian groceries. If banana leaves are to be used, first they must be made soft by running under a hot tap to thaw. Cut out the middle stem and use only the leaf part. Cut the leaves with scissors into approximately 10" squares. If some parts of the leaves are too small, overlay them to get the desired size. Put fish and mixture on the leaves and fold the leaves, forming it like a folded package. Place the package on to an aluminum foil and seal sides well before putting in the oven.

top

Nueh Mu Mok - Baked Pork Meat

4-6 servings

Ingredients:

6-8 cups ground pork
1 teaspoon garlic powder (or 3 cloves, crushed)
½ tablespoon thick soy sauce
½ tablespoon thin soy sauce
½ - 1 teaspoon salt (or to taste)
1 small onion, finely chopped
1 medium tomato, chopped
1 teaspoon coriander, chopped
1 teaspoon spring onion, chopped
6 small chili peppers (halved)
1 tablespoon cooking oil

4 sheets of 1' x 1' aluminum foil or
2 sheets of 1' x 1' aluminum foil, 2 banana leaves 10" x 10"

Preparation:

Turn on oven to 350-375 degrees.
In a good-sized bowl, mix together ground meat thoroughly with all the other ingredients.
If preferred, add 1 cube of dissolved and crushed chicken or beef soup bullion and use a little less salt.
Divide the mixture into two equal portions and put each portion on an aluminum foil or banana leaves with an outer wrapping of aluminum foil and seal securely.
Do the same for the rest of the meat mixture, including the chili peppers and the double wrapping.

Baking:

Baking time 1 – 1½ hour on 350-375 degrees.

top

Nueh Gai Mok - Baked Chicken Meat (ground/minced)

4-6 servings

The same recipe as for pork.

However, if preferred,½ cup of sliced mushrooms maybe added to the mixture, but add a little more salt.

Baking time 1 – 1½ hour on 350-375 degrees.

top

Nueh Gai Sahng Mok - Baked Turkey Meat (ground/minced)

4-6 servings

Same recipe and instruction as for Baked Chicken.

Refrigerated baked meat and fish may be good for a 2-3 of days.

When cooled, the packages of baked meat may also be frozen and thawed and heated in the microwave for about 5 minutes before eating.

top

HOT AND SPICY RELISH - NAM HPIT

Hot relishes are present at every Shan meal and it is part of a main meal. The spiciness of the chili makes a person eat more rice to cool the palate and thus enjoy the food more.

Nam Hpit Pae - Simple Soybean Relish

4 Servings

Ingredients:

2 teaspoon hto nao powder (or pickled soybeans**)
1 cup coriander (chopped)
1 cup spring onion/green onion (chopped)
2 small Asian chili (or more, if desired, cut into small pieces)
¼ - ½ teaspoon salt (or to taste)

Accompanying Side dish:

1 small cucumber or ½ of 1 big cucumber *
1 cup cabbage (cut up into 1-1 ½” squares
or
1 cup cauliflower (cut up into 1-1 ½” flowerettes)
3 medium zucchini (boiled and cup into 1-1½ ” pieces)

Preparation:

Put all ingredients in a blender and blend until to almost a semi-paste.
Transfer to a serving dish.
The dish is salty and hot, so they are eaten very little at a time accompanied by one or two kinds of, and sometimes several, side dishes.

Note: * The side dish may be any kind of vegetables or edible leaves, either raw or cooked.
** If pickled soybean is used, use less salt if less salt.

Leftovers may be refrigerated for a few days.

top

Nam Hpit Hpuu - Soybean Relish Dip (1)

4 Servings

Ingredients:

2 teaspoon hto nao powder (or pickled soybeans)
½ cup coriander (chopped)
½ cup spring onion/green onion (chopped)
2 small Asian chili (or more, if desired, cut into small pieces)
¼ - ½ teaspoon salt (or to taste)
1 tablespoon chicken, pork meat (cooked or boiled very soft)*

Preparation:

Put all ingredients together, except meat, in a blender and blend until to almost a pulp or semi-paste, but not to a puree.
Add meat and blend till the strands of the meat separate and are reduced to small pieces.
Transfer to a bowl.
Add ½ cup water and stir.
If available, use stock or broth instead of water, for it will add flavor to the concoction.
Stir well and serve with side dishes.

top

Nam Hpit Hpuu - Soybean Relish Dip (2)

4 Servings

Ingredients:

2 teaspoon hto nao powder (or pickled soybeans)
¼ cup coriander (chopped)
¼ cup spring onion/green onion (chopped)
1 small/medium onion
1 medium tomato
4 cloves garlic
2 small Asian chili (or more if desired; cut into small pieces)
¼ - ½ teaspoon salt (or to taste)
1 tablespoon chicken, pork meat (cooked or boiled very soft)*

Preparation:

Bake onion, garlic, and tomato in oven until the outside is a little charred.
The garlic will be the first to be done, so when it is done take it out and put aside.
Then take out and put aside the onion when done, and do the same for the tomato.
This process will take about 30 minutes or so.
Put onion, garlic and chili in a blender and blend till they become small pieces.
Add in hto nao or pickled soy bean, chopped coriander, green onion and salt and blend till it is almost a pulp, but not to a puree.
Put in the tomato and blend for about ½ a minute and add the meat and blend till the strands of the meat separate and are reduced to small pieces.
Transfer to a bowl.
Add ½ cup water, or stock or broth.
Stir well and serve with accompanying side dishes.
This relish is a bit creamy and watery in texture, so the Shan would take a bit of the vegetable side dish and dip in it before eating.

Note: *Cooked beef or fish may also be used. In preparing a Shan meal, there is always a meat or fish dish and soup. So, in making this relish, one needs only to take a piece of whatever cooked meat or fish that is available to add to the relish, nam hpit, and a few spoonfuls from the soup.

top

Nam Hpit Maak Hkueh Hsom - Tomato Soybean Relish Dip

4 Servings

Ingredients:

2 teaspoon hto nao powder (or pickled soybeans)
¼ cup coriander (chopped)
¼ cup spring onion/green onion (chopped)
1 small/medium onion
1 big tomato
4 cloves garlic
2 small Asian chili (or more if desired, and cut into small pieces)
¼ - ½ teaspoon salt (or to taste)

Preparation:

Bake onion, garlic, and tomato in oven until the outside is a little charred.
The garlic will be the first to be done, so when it is done take it out and put aside.
Then take out and put aside the onion when done, and do the same for the tomato.
This process will take about 30 minutes or so.
Put baked onion, garlic and chili in a blender and blend till they become small pieces.
Add in hto nao or pickled soy bean, chopped coriander, green onion and salt and blend till it is almost a pulp, but not to a puree.
Put in the tomato and blend for about ½ a minute, or until the tomato is not lumpy.
Transfer to a bowl.
Stir well and serve with side dishes.
Baked eggplant also goes well as a side dish with this relish.

top

Nam Hpit Maak Hkueh - Egg Plant Soybean Relish Dip

4-6 Servings

Ingredients:

2 teaspoon hto nao powder (or pickled soybeans)
¼ cup coriander (chopped)
¼ cup spring onion/green onion (chopped)
1 small/medium onion
1 medium tomato
1 medium eggplant (long type; washed and cut of stem)
4 cloves garlic
2 small Asian chili (or more if desired, and cut into small pieces)
¼ - ½ teaspoon salt (or to taste)

Preparation:

Bake onion, garlic, tomato and eggplant in oven until the outside is a little charred.
The garlic will be the first to be done, so when it is done take it out and put aside.
Then take out and put aside the onion when done, and take out the tomato and eggplant when done.
This process will take about 30 minutes or so.
Put baked onion, garlic and chili in a blender and blend till they become small pieces.
Add in hto nao or pickled soy bean, chopped coriander, green onion and salt and blend till it is almost a pulp.
Put in the tomato and blend for about ½ a minute.
Peel skin of eggplant, put with blended mixture in blend and blend for about ½ until almost pulpy but not a puree.
Transfer to a bowl.
Stir well and serve with cut cucumber, boiled zucchini, or boiled cut cabbage or cauliflower.

top

Nam Hpit Awng - Hot Meat & Soybean Relish

4-6 Servings

Ingredients:

½ lb. ground beef/chicken/pork
1 ½ teaspoon hto nao powder (or pickled soybeans)
4 cloves crushed garlic (or 1 teaspoons garlic powder)
¼ teaspoon turmeric
¼ teaspoon paprika
¼ tablespoon thin soy sauce
½ teaspoon salt (or to taste)
1 medium onion (finely chopped
1/2 teaspoon crushed garlic
1½ teaspoon crushed ginger
3 tablespoon cooking oil
1 teaspoon chopped coriander
½ teaspoon salt (or to taste)
2 cups water

Method:

Put oil in cooking pot and heat.
Put in onion and stir now and then till soft and pulpy - about 2 minutes.
Keep lid of pot covered most of the time, so that the heat will be concentrated in the pot and the smell won't permeate all over the house.
Add garlic and ginger, and stir for 1 minute.
Blend in turmeric and paprika.
Add tomato and stir now and then till the tomato is well cooked and soft - about 2 minutes.
Add soybean and about ½ cup water, and stir.
Put in the meat and stir well so that there are no big lumps or chunks.
Add the rest of the water, stir and cover pot.
Cook on medium high heat for about 20 minutes.
Stir every 3 or 4 minutes so that the content won't stick to the pot, and to get even heat.
The dish is ready when the consistency is like spaghetti sauce. Transfer to a serving bowl.

Pork rind, nang pong, goes well with this relish, as well as cucumber, cabbage, and cauliflower.
Refrigerated leftovers may be good for a couple of days. If kept longer, check that it hasn't spoiled before consuming. This dish can also be frozen for later use.

top