Shan Recipes 4 - Yu Lee Kyeen Wan Kha!
By Sao Tern Moeng
NOODLES DISHES AND LIGHT MEALS
Hto Hpuu Uun - Warm Tofu and Noodles
NOODLES DISHES AND LIGHT MEALS
The dishes are often consumed as breakfast or snacks that are eaten in-between meals. However, they may also be served as a full meal when light meals are preferred. Nang Pong, or fried pork rind, is a favorite side dish with these dishes. Thin soy sauce is usually at hand, to be used when more salt is needed for the dishes they have been served.
Accompanying condiments and garnishing should be put in separate containers and kept at hand and ready to use, or placed on the dining table as self serve so that a person can take the required amount.
Khao Hsen - Shan Rice Noodle
8 Servings
Ingredients:
4 bundles Samien noodles*
2 cups ground pork (beef, chicken)
3 medium tomato (chopped)
1 medium onion (chopped)
3 clove garlic (crushed)
1 teaspoon ginger (crushed)
1 teaspoon turmeric
2 teaspoon thin soy sauce
2 teapoon of hto nao powder(or pickled soybean )
3 tablepoon cooking oil
1 - 1½ tablespoon salt (or to taste)
7-8 cups water
2 cans broth (chicken, beef, vegetable – 8 oz. can)
Condiment and Garnish:
2 hard-boiled eggs (thinly sliced)
½ cup coriander (chopped)
1 lemon (cut into wedges, with skin on)
Dried chili powder (roasted)
1 cup roasted sesame (crushed)
1 small bag fried pork rind optional
Preparing Noodles:
- Heat water in a medium-size pot till 3/4 full till boiling.
- Remove band from noodle bundles and put into the hot water.
- Stir well to separate noodles and let boil for about 3-4 minutes.
- Check if that noodles are cooked, but not overcooked and pour the noodles into a colander.
- Put colander under running cold water for a few minutes to cool noodles, and let stand to drain of the water.
- When there is no water left, transfer noodles onto a serving plate or platter.
Preparing Soup:
- Heat oil in a pot.
- Put in onion and stir until soft and well cooked.
- Add garlic and ginger and stir.
- Add tomato and cook till very soft, and stir now and then till the mixture look like sauce, for about 2 minutes.
- Put in turmeric, soy sauce and stir, and then salt.
- Put in meat, stir and mix ingredients well and let this cook for about 2 minutes.
- Add hto nao, stir well and then pour in water and broth.
- Stir and cover pot on medium heat and let it boil for about 45 minutes or so.
- Shut off oven.
- The soup is ready to serve, and it should be sufficient for second helpings.
- Keep oven on very low while serving - to keep the soup hot.
If more noodles is needed, boil more noodles and sieve in colander. If more soup is need, add some water and let it boil for some time. Taste and add salt if needed. To enhance flavor: use 2 cubes of soup chicken or beef bullion (diluted in hot water and crushed) in the broth, and use 1 cup less water.
Serving noodles and garnishing:
- In a bowl [cereal bowl size], put in about 4 tablespoon of the cooked noodles, and put in a few pieces of boiled egg, 1/4 teaspoon of coriander, ½ teaspoon of roasted sesame, and sprinkle chili powder as desired.
- Pour soup [and some substance in soup] on to the noodles until they are covered with the soup, then squeeze the juice of a piece of lemon to the noodle.
- Stir and mix with a spoon, and the noodle are ready to be eaten.
- Take a bit or two of fried pork rind with each mouthful of the noodle soup.
- The garnishing may also be put in different containers on the dining table and can be self-served.
Note: As in any recipe, increase ingredients by equal ratios for more servings.
*Samien noodles are very small and round, about 7-8” long, tied in small bundles with red or black ribbons. When boiled, they are similar in appearance to khao sen, Shan rice noodles. There are available in Asian groceries, and there are six bundles in a small package. They also come in a large package and about two fistful grasps of the noodles will probably be adequate. Small rice noodles/vermicelli or rice sticks may also be used. They are available in Asian groceries. Before boiling rice noodles, soaked them in cold water for at least 2-3 hours. Drain off water. In a pot of water add ½ teaspoon oil, and boil. Put noodles in the boiling water and boil till they are well cooked. Test by squeezing a strand between the thumb and forefinger. It should be soft but not soggy. Drain noodles in colander. In preparing rice noodles, the longer they are soaked in water, the shorter time it takes to boil them. Angel hair pasta or any very small strand pasta may be used, but they should be boiled until they are quite soft.
Khao Soi - Shan Noodles
8 Servings
Ingredients:
2 packet of fresh noodles (or small strand pasta)*
2 chicken breast meat, or 2 pounds of pork meat
1 teaspoon thin soy sauce
1 teaspoon thick soy sauce
1 - 1½ tablespoon salt (or to taste)
Condiment and Garnish:
½ cup of pickled bean curd/tofu mixture**
1 cups sour/salted mustard leaves (about 1 packet)***
1 cup pickled soybeans
½ cup coriander (chopped)
½ cup dried chili powder (roasted), or
½ cup thin soy sauce
1 small bag fried pork rind optional
½ teaspoon chili powder saturated in 4 tablespoon of hot oil optional
Broth:
2 cans of chicken or beef broth (8 oz.)
3-4 cups water
½ teaspoon salt (or to taste)
Black pepper
Preparing Noodles:
- Put water in a medium-size pot till 3/4 full and boil.
- Remove noodle from package and put into the hot water.
- Stir well and let it boil for about 3 minutes.
- Pour into a colander, drain and put under running cold water and place in a bowl, and let stand to rinse off water.
- When no water is left, transfer noodles onto a serving plate or platter.
- If using small pasta, see that they are properly cooked and a little softer than for a usual pasta dish.
Preparing Chicken:
- Discard skins from chicken and cup chicken into small chunks.
- Heat a medium size pot with about water half-filled, put chicken in the pot with the soy sauces and salt.
- Boil chicken until very tender so that the meat separates into strands with the least pressure.
- If pork is used it will need a little more time to boil.
- Transfer the meat into a bowl with a little liquid, and pour the rest of the liquid into the pot of stock/broth.
Preparing stock/broth:
- Put broth, water and salt in a pot and heat till boiling.
- Let boil for a few minutes.
- Shut off stove.
- Put in soup bowls for each person and sprinkle a little black pepper and a few coriander into the bowl of soup.
Preparing Condiment and Garnish:
- In a small bowl, crush 3 or 4 cubes of pickled bean curd thoroughly with a fork.
- Add water to make ½ cup and stir well and put in a serving bowl or container.
- Pickled bean curds are salty and they serve as seasoning instead of salt.
To prepare sour mustard leaves:
- Take about ½ package or about ½ pound of salted mustard leaves from the container.
- Rinse under running water at the kitchen sink to take off the salt and preserve water as much as possible.
- Squeeze the leaves as dry as possible and cut very finely and put in a bowl or container.
Garnish ingredients should be put in individual containers or bowls - for self serve – so that one can take the amount that one wishes.
Serving:
In a shallow soup or cereal bowl [about 6" diameter], put in noodles till bowl is 3/4 full. Spoon on the noodles, 2 tablespoon chicken meat,½ teaspoon of pickled tofu mixture, 1/4 teaspoon of pickled soy bean 1 teaspoon cut salted mustard leaves, 1/4 teaspoon of coriander, and put in as much chili powder or oil as desired. If salt is needed add a little more of pickled tofu mixture or pickled soy beans.
Broth may be served separately as soup, as a side dish to be eaten with the noodles. Or, if preferred, a little of it may be mixed with the noodle to make it a little watery mixture. Take a bite or two of fried pork rind with each mouthful of the noodle soup.
Note: * Fresh noodles are available in Asian stores in the cold storage, or this can be substituted
with similar fresh pasta that is available in almost all western groceries. If fresh noodles are not available, the same amount of dried noodles or pasta may be used. The noodles or pasta should be boiled until soft and drained before serving.
** These ingredients are available in most Asian groceries. Pickled bean curd/tofu, hto phu yen, come in small cubes, about ½” or 1” and they are in small jars.
*** Pickled or salted mustard leaves are also available in Asian groceries and come in plastic packages or cans, usually about 1 pound each. In some stores freshly salted mustard leaves are also available and sold in plastic buckets, and can be bought by the desired amount.
Hkao Hsoi Tai - Shan Noodles
(Shan-Chinese Shan)
8 Servings
Ingredients:
2 packet of fresh noodles (or pasta)*
2 cup ground pork (or chicken)
1 medium tomato (chopped)
1 medium chopped onion
1 clove garlic (chopped)
1 teaspoon ginger (crushed)
1 teaspoon turmeric
1 teaspoon thin soy sauce
2 tablepoon cooking oil
1 - 1½ tablespoon salt (or to taste)
3 cups water
Broth:
2 cans of chicken or beef broth
2-3 cups water
½ teaspoon salt (or to taste)
Black pepper
Condiment and Garnish:
1 cup crushed roasted peanuts
2 cups of sour/salted nustard leaves (cut into small pieces)
1/2 cup coriander (chopped)
Dried chili powder (roasted)
1 small bag fried pork rind optional
1 teaspoon Chinese 5-spice (mixed in 4 tablespoon of heated oil) optional
Preparing Noodles:
- Put water in a medium-size pot till 3/4 full and boil.
- Remove noodle from package and put into the boiling water.
- Stir well and let it boil for about 1 minute.
- Pour into a colander, drain and put under running cold water and place in a bowl, and let stand to rinse off water.
- When no water is left, transfer noodles onto a serving plate or platter.
Preparing Sauce:
- Heat oil in a pot.
- Put in onion, stir, add garlic and ginger and stir.
- Add tomato and stir till soft.
- Put in turmeric, soy sauce and stir.
- Stir for about 2 minutes, then put in meat, stir well and add water.
- Cover pot on medium heat and let it stand for about ½ hour.
- Stir occasionally, and sauce is done when there is oil and not much water is left with the meat, as in spaghetti sauce.
- Taste and add salt if needed. Shut off oven.
- The sauce is ready to serve with the noodles.
Serving:
- In a shallow soup or cereal bowl [about 6" diameter], put in noodles till bowl is ¾ full.
- On the noodles, put ½ teaspoon of 5-spice oil, 1 teaspoon crushed peanuts, ¼ teaspoon of coriander, 1 tablespoon of sour mustard and put in as much chili powder as desired.
- Put 3 tablespoonful of meat sauce mixture on to the noodles and stir and mix noodle and ingredients before eating.
Broth may be served separately as soup, as a side dish to be eaten with the noodles, or, if preferred, a little of it may be mixed with the noodle to make it a watery mixture. Take a bite or two of fried pork rind with each mouthful of the noodle soup.
Note: * Fresh noodles are available in Asian stores in the cold storage, or this can be substituted with similar fresh pasta available in almost all western groceries. If fresh noodles are not available, the same amount of dried noodles may be used. The noodles should be boiled until soft and drained before serving.
This dish is known as “Shan Khao Soi’ to the Burmese, and it is very popular.
Hto Hpuu Uun - Warm Tofu and Noodles
8 Servings
Ingredients:
1 ½ cups of chickpea powder (Indian Besan powder)*
5-6 cups water
1 teaspoon oil
1 packet flat rice noodles (soak for 2-3 hours)**
½ teaspoon cooking oil
Condiment and Garnish:
1 cup crushed roasted peanuts
2 cups of sour/salted mustard leaves (cut into small pieces)
½ cup coriander (chopped)
½ teaspoon chili powder saturated in 4 tablespoon of hot oil
1 teaspoon Chinese 5-spice (mixed in 4 tablespoon of heated oil) optional
1 small bag fried pork rind optional
1/2 cup thin soy sauce
Preparing Warm Tofu:
- Put water in a pot.
- Slowly put in chickpea powder little by little and stir till well dissolve and there are no lumps.
- This can also be mixed in a blender. Add oil and put on the stove on medium heat.
- When heated stir now and then so that it won’t stick and burn to the bottom of the pot.
- When there is very little left it will become like sticky glue and will bubble here and there.
- This will take about 10 or 15 minutes. Switch off stove.
When ready to serve, the tofu should be kept warm and like a soft paste or a thick syrup, so if needed, add water and keep on very low heat while serving.
Preparing noodles:
- Before boiling rice noodles soaked them in cold water for at least 2-3 hours.
- Drain off water.
- In a pot of water add ½ teaspoon oil, and boil.
- Put noodles in the boiling water and boil till they are well cooked.
- Test by squeezing a strand between the thumb and forefinger. It should be soft but not soggy.
- Drain noodles in colander.
- In preparing rice noodles, the longer they are soaked in water, the shorter time it takes to boil them.
- Angel hair pasta or any very small strand pasta may be used, but they should be boiled until they are quite soft.
Serving:
- In a shallow soup or cereal bowl [about 6" diameter], put in noodles till bowl is ¾ full.
- On the noodles, put 1 teaspoon crushed peanuts, ¼ teaspoon of coriander, 1 tablespoon of sour mustard, ½ teaspoon of 5-spice oil, and put in as much chili powder as desired.
- Spoon in 3 tablespoonful of meat sauce mixture and 3 tablespoon of warm tofu, and stir and all ingredients in the bowl before serving.
- Serve with fried rinds.
Note: * Chickpea powder/flour often has the brand ‘Besan’ and it is usually available in Indian groceries. If chickpea powder is not available, use ‘dahl’ or the yellow Indian dried peas. Chickpea powder/flour is actually the flour of ‘dahl.’ Dried chickpea is usually available in some [western] groceries.
Making warm tofu with dried peas:
- Soak 2 cups of dried chickpeas overnight in a pot of water.
- Drain, but leave a little water and blend till well blended.
- Add 5-6 cups water and boil to a syrupy consisteny like a sticky glue and it bubbles here and there, the same as what is done cooking chickpea powder to make the warm tofu. When done, shut off stove.
*Flat rice noodles come in small or big strands. The amount of a package is almost the same and should be enough for eight servings since they are to be served with the warm tofu. If it does not seem to be enough, soak more noodles.
If rice noodles are not available, use thin and flat pasta, but boil them until they are soft.
