My Global Food Challenge

Myanmar/Burma (2)

Kyethar Susie Kyaw- Stir-Fried Chicken with Chile (Myanmar/Burma)

From: Aung Aung Taik, Under the Golden Pagoda: The Best of Burmese Cooking

“This Burmese chicken stir-fry is distinguished from a Chinese stir-fry by the use of characteristic Burmese ingredients: fish sauce, turmeric, lots of garlic and chili, and brown-fried onions as a garnish. The velveting step is not traditional and is a Chinese technique that allows the use of far less oil than called for in the original recipe.”


2 cups boneless chicken breast, cubed
2 tbsp fish sauce
1/4 tsp turmeric
1 large white onion, thinly sliced
1/2 tsp turmeric
1 tbsp oil

Velvet Chicken
1 egg white, beaten lightly
1 tbsp cornstarch
pinch salt

3 large cloves garlic, minced
1 tbsp crushed chili
1/4 tsp turmeric
2 green onions, shredded


Combine the chicken cubes with the remaining ingredients and marinate for 20 minutes or more

Heat the oil over medium heat in a wok or skillet. Add the onions and turmeric. Cook, stirring occasionally, until the onions are dark brown. [1] Set aside on paper towels to drain. Keep the remaining oil in the pan.

Mix the velveting ingredients well, add the chicken, and refrigerate for at least 30 minutes. Meanwhile, bring a small pot of water to a simmer. Add the chicken to the water, stirring once just to separate. Cook until the chicken just turns white, and then immediately strain the chicken into a colander.

Re-heat the pan you used to fry the onions over medium-high heat. Sauté the garlic with the crushed chili and turmeric until golden. Add the chicken and green onions and cook 2 or 3 minutes until the chicken is done. Serve garnished with the brown-fried onions.

Notes:  You can cook the onions in a very small amount of oil if you use a cooking spray with lecithin and keep the pan covered.

Link to My Post on Myanmar (Burma):

Cuisine:  Burmese

Main Ingredient:  Chicken

Brown Rice With Sesame Fried Vegetables (Myanmar/Burma)


2 cups Rice, brown
1 tsp Sea salt
2 Onions, green
1 cup Radishes
1 Carrot
1 Cucumber
3 tbsp Cooking oil
1 tsp Garlic — finely chopped
sesame seeds
1 tbsp Sesame tahini
Soy sauce
Lemon juice


Wash the rice three times and boil in plenty of salt water until tender. While the rice is cooking, wash and prepare the vegetables. Slice the green onions finely. Cut each radish in half. Cut the carrot diagonally, then cut each slice in strips. Slice the cucumber (not too thinly), and cut each slice in four.

Heat the oil in a wok or plan and stir0fry the garlic for 39 seconds. Add the prepared vegetables and stir-fry for 3 minutes. Add the sesame seeds after 2 minutes. When the rice is tender, drain and stir in the fried vegetables and sesame seeds. Stir in the sesame paste. Sprinkle with a little soy sauce and lemon juice and serve hot with sesame tahini to taste.

Link to My Post on Myanmar (Burma):

Cuisine:  Burmese

Main Ingredient:  Rice

File:Myanmar in Asia (-mini map -rivers).svg

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