The natural sweetness of the crab and onion is complemented by the sour tang of tamarind and the aroma of garam masala.
4 whole live crabs, about 2 lb (1 kg)
4 cups (1 liter) water for boiling crab
4 medium dried red chilies, soaked
3 tablespoons chopped onion
2 whole cloves garlic
2 tablespoons oil
¼ teaspoon turmeric powder
1 tablespoon fish sauce
2 teaspoons tamarind pulp soaked in 2 tablespoons water
1 teaspoon garam masala
1 cup (250 ml) water
Plunge live crabs into about 4 cups (1 liter) boiling water for 3 minutes and drain. Clean crab and discard spongy grey matter. Use a cleaver to chop crab into large pieces; smash the claws lightly with the side of a cleaver to allow the flavors to penetrate.
Drain chilies and transfer to a blender, add onion and garlic and blend to a paste. Heat oil in pan, saute chili paste for 4 minutes till fragrant. Stir in turmeric and fry for a further 1 minute. Add crab and fish sauce and mix thoroughly. Cover and cook over a medium heat for 5 minutes, stirring occasionally. Stir and strain the tamarind water and discard the solids. Add tamarind juice, garam masala, and water to the crab, bring to the boil and simmer for 10 minutes.
Wether Ahchin Chet
Pork and Mango Curry
The sourness of this pork curry depends on the mango used. Serve with plain rice, a vegetable dish and salad.
1 lb (500 g) pork loin, cubed
1 tablespoon fish sauce
2 tablespoons oil
3 tablespoons minced onion
2 cloves garlic, minced
1 teaspoon ground ginger
3 medium dried red chilies, soaked and ground
1 ½ tablespoons peeled and shredded young (unripe) mango
1 teaspoon salt
1¼ cups (300 ml) water
Marinate pork in fish sauce for at least 10 minutes. Heat oil in pan and saute onion and garlic 5 minutes till fragrant. Add ginger and chili and continue to fry for 2 minutes. Stir in pork, mango and salt and mix well. Cover and cook over low heat for 20 minutes, stirring occasionally. Add water and simmer over low heat for 20-25 minutes.
Kyethar Ngapichet
Chicken Curry with Tomato
1 chicken, cut into 8 pieces
3 medium dried red chillies, soaked and ground
3 tablespoons finely sliced onion
1 small tomato, seeded and chopped
1 tablespoon finely sliced large green chili
¼ cup (60 ml) peanut oil
1 teaspoon shrimp paste
250 ml (1 cup) water
¼ cup (60 ml) chopped saw-leaf, herb, substitute with cilantro (coriander) leaves
Marinade
1 tablespoon fish sauce
1 teaspoon salt
¼ teaspoon turmeric powder
1 teaspoon ground ginger
3 cloves garlic, minced
Mix the marinade, combine with the chicken and set aside. Heat oil and saute chili paste and onions for 5 minutes till fragrant. Stir in shrimp paste. Add tomato, green chili, and chicken, cover and cook for 5 minutes. Stir occasionally to prevent chicken from sticking. Add water, cover and cook over moderately low heat for 30 minutes till chicken is done. Garnish with saw-leaf herb or cilantro.
Ye Mon
Transparent Savory Rice Pancakes
These deliciously light crepes can be filled with a variety of different ingredients.
2 cups (300 g) rice flour
2½ cups (625 ml) cold water
1 teaspoon salt
¼ teaspoon baking soda
1 teaspoon finely chopped ginger
2 tablespoons peanut oil
½ cup (100 g) cowpeas (garden peas may be substituted)
3 scallions (spring onions), sliced
Mix rice flour, water, salt, baking soda and ginger in a bowl. Place a 12-in (30-cm) frying pan over medium heat and pour 4-5 tablespoons of rice paste into the pan. Lightly brush the pancake with a little oil and sprinkle on cowpeas and scallion. Cook for 3-4 minutes till under-side is crisp. Fold in half and cook for 1 minute on each side.
Shwekyi Senyinmakin
Sesame-topped Semolina Cake with Coconut
2 ¼ cups (240 g) semolina
2 ½ cups (625 ml) coconut milk
2 ½ cups (625 ml) water
2 ½ cups (550 g) sugar
2 teaspoons salt
2 eggs, beaten
½ cup (125 ml) oil, heated
2 tablespoons white poppy seeds
½ cup (75 g) raisins
Preheat oven to 400°F (200°C, gas mark 6). Dry-roast semolina in a frying pan over low heat for 10 minutes till reddishbrown, then cool. In a saucepan, add roasted semolina, coconut milk, water, sugar, salt, beaten eggs, and hot oil. Bring to a boil and cook over medium low heat for 20 minutes till the mixture comes away from the sides of the pan. Stir continuously with a wooden spatula throughout cooking process. If the mixture begins to stick to the pan, add a teaspoon or two of oil. Several minutes before the end of cooking, add raisins and mix well.
Transfer the mixture to a lightly oiled round baking tray 12 in (30 cm) in diameter and 3 in (7½ cm) deep. Smooth the surface with a metal spoon or cake knife and sprinkle poppy seeds on surface. Bake on medium shelf for 15 minutes. Remove from oven and set aside for several hours at room temperature. Cut the cake in the baking tray and arrange slices on a serving plate.
Ngapiyayche
Fish Sauce Dip
1 cup (250 ml) water
1 tablespoon preserved fish paste
¼ teaspoon turmeric powder
2 dried red chilies, soaked
2 bird's-eye chilies
1 tablespoon dried shrimps, soaked
2 cloves garlic
Bring water, fish paste and turmeric to the boil, simmer and reduce by half. Strain and discard solids. Pound remaining ingredients in a mortar and mix with fish stock. Serve with raw vegetables.
"An ancient Chinese proverb says, 'To the ruler, people are heaven; to the people, food is heaven.'"
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