Mohinga, Burmese Fish Soup Noodle

Recently, we were invited for Lunch at our friend's place. They are of Burmese origin and had served us Mohinga, a type of Burmese fish soup noodle. According to Wikipedia, Mohinga is a rice noodle and fish soup from Myanmar and is an essential part of Burmese cuisine. It is considered by many to be the national dish of Myanmar.

It is sort of like Asam Laksa minus the spiciness, looks a bit like mee rebus and tasted sweet, sour and a little sourish.. a very refreshing combination of natural taste without the use of salt or pepper which are quite core ingredients of most recipe.

After some googling around checking out on different recipes, I had attempted to try this out. Ingredients are quite easily available and all I needed was a little twist and combining the various recipes to render this version.

Please note that I had adjusted some of the ingredients due to my low carb diet, feel free to switch it to whichever you are comfortable. And this may not be authentic dish like those in Myanmar but rather my own adaptation based on information gathered from the internet.

Ingredients:

• 3tbsp of olive oil (you can use any oil like canola, or even peanut oil)
• 1/2tsp Natvia (if using sugar, use 1tsp)
• 1 shallots (sliced)
• 2.5 big onions (sliced)
• 6 garlic cloves
• 4 lemongrass stalk (2 pcs halved lengthwise and the other 2 sliced)
• 4-5cups of water
• 2tsp of turmeric powder
• 1tbsp of anchovies powder/granules (I used the japanese type)
• 2tsp salted anchovies paste
• 2tsp of tamarind paste
• 6 slices of ginger
• 300-400g of barramundi fish (cut to cube pieces, you may use any white fish and original recipe in Burma uses catfish)
• 1tsp of smoked paprika (if you are not cooking for kids, feel free to use crushed chilli)
• 1/4 cup of chick pea powder/flour (also known as garbanzo bean)
• 2tbsp fish sauce
• 4 hard boiled egg (either quartered it or sliced)
• 4 servings of cooked rice noodles (I used dried laksa noodle, boiled for bout 5-7mins)
• chopped red chilli for garnishing (and spiciness)
• sliced scallion for garnishing
• chopped cilantro for garnishing
• lime wedges (we used one lime)
• a packet of pea chips to serve along

Steps:

1. In the blender, blend these ingredients together till it form a paste: 1/2 portion of the onions, sliced lemongrass, smoked paprika and 3 slices of ginger.
2. In a pot (I'm using the french oven aka enamel coated dutch oven), add in water, turmeric powder, garlic (crushed), lemongrass (the halved), 3 ginger slices, tamarind paste, anchovies stock, anchovies paste and fish sauce. Let the boil and simmer for bout 5-6mins.
3. Add in the fish to the simmering broth and let it cook. It should only takes bout 2-3mins depending on the size of the cutlet. Sieve the fish out and side aside. 
4. Remove the lemongrass, garlic and ginger from the broth.
5. Pour the chickpea flour on a pan, on low heat, saute it till golden brown. Dish out and set aside once done.
6. Using the same pan, heat 1tbsp of oil in the pan, sprinkle the sugar in it and saute the shallots till light golden brown. Once down, dish out set aside.
7. Again on the same pan, add in the balance of the oil, saute the blended onion mixture till fragrant, add in the fish to give it a stir and coat the fish with the mixture. Dish out the fish and set aside.
8. Now dish the balance of the sauted onion mixture to the broth and continue to let it simmer. While simmering slowly stir in the fried chickpea flour so that it helps to thicken the sauce.
9. Add in balance of the onion to simmer. Simmer till the onion soften.
10. Once done, assemble the serving with noodle, top with the fish. Then scoop the broth with the onion over it. Sprinkle with chopped chilli, cilantro, crispy shallot and a piece of the pea chips.

Chickpeas Pumpkin Soup

Getting bored with the normal meals and wanted something special for lunch today and at the same time need to finish up the pumpkin before it spoils, and tada... roast pumpkin soup with chickpeas cooked using the pressure cooker.

Ingredients

• 1/4 cup chickpeas, soaked for at least 30mins, washed and drain
• 5tbsp of puy lentil, soaked for at least 30mins, washed and drain
• 1 cup of water
• 150-200g of pumpkin, sliced
• 1/4 cup of chopped onion
• 1 tbsp butter
• 1/2 carrot, cut to coarse pieces
• 1/2 cup milk
• 1cup meat broth (mine is the one I had made for ramen, left over, or you can use vegetable stock or chicken stock)
• 1/4 cup chopped bacon

Steps:

1. Place the chickpeas, lentil and water in the pressure cooker and use manual mode to cook for 5mins. Once done, drain off the water.
2. While the chickpeas and lentil are cooking, place the bacon on some aluminium foil and place it in the air fryer. Also line the pumpkin slices in the air fryer. Set it at 180c for 8-10mins.
3. In either a pan or in another pot, saute the onion with the butter. If using pressure cooker, use the high saute mode.
4. Next blend the onions with the pumpkin.
5. Finally, add in all the ingredients except bacon into the pressure cooker. Set it to manual modem KPT for 2mins.
6. Once ready, served with the air fried crispy bacon.

** Note: I have not use any seasoning but if you like, you may sprinkle some cumin powder and paprika in step 5. There is no need for salt as it is already very flavoursome.

• 3 cups of chickpeas (boiled for 5 mins with a pinch of salt and drain)


• 1 huge carrot, chopped to chunky pieces


• 1 handful of groundnuts (boiled for 5mins and drain)


• 1 big potato, cut to small cubes


• 1 cup of evaporated milk


• 2 tablespoon of butter


• 2 cups of water


• 1 teaspoon of salt


• 1 teaspoon of pepper


• 1 tablespoon of mixed herbs


• 1/2 cup of parmesan cheese (shaved with fruit peeler)


• 1/2 cups of chopped parsley

1. Boil water, chickpeas, groundnuts and potato for 10mins with low fire.


2. Add in carrot and butter and stir to let butter melt evenly.


3. When the water is about to dry out, add in milk, mixed herbs, pepper and salt.


4. Once the milk boil, add in parmesan cheese and parsley.

http://www.grouprecipes.com/15456/chickpea-stew.html