Authentic Burmese Recipes
Easy to cook Burmese recipes
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Chinthe (pronounced chin-thay) is the name for the leogryph that guards the entrances of Pagodas and Temples in Burma. The Chinthe also appears on the Kyat, the currency of Burma
Our family business was established in 1974. Emigrants from Burma in the 60s, Bertie and Barbara began to make and sell Burmese condiments to supplement their grocery trade. News soon spread and the demand for Chinthe products grew. We are now into the third generation, producing our products with the same authentic recipes passed down from our Grandparents This booklet will show you how to prepare and serve authentic Burmese dishes in an easy way that anyone can do. ENJOY The Sunday Times April 1982
Ingredients (Serves 4)
Ohn No Kauk Swe
2 tablespoons of Chinthe Burmese Curry Paste 1 Medium Chicken Tolee Molees 2 tablespoons of oil 2 Eggs 1/2 cup of water 6 Spring Onions 2 Lemons 1 large onion (optional)* 1 tin (400ml) Coconut milk 1 Red Onion 1 Bed of Noodles 1 teaspoon Gram flour Chinthe Dry Balachaung or 2 beds of Noodles Chinthe Chillied Ikan Bilis Method 1) Chop your chicken
Prepare the “Tolee Molees” (Bits and Pieces) 1) Boil and finely slice the eggs 2) Finely chop the spring onion 3) Cut the lemon into wedges 4) Finely slice the red onion 5) Boil and shallow fry a bed of noodles until very crispy (these can be purchased ready made) 6) Chinthe Dry Balachaung or Chillied Ikan Bilis Place each of these into small ramekins with a teaspoon so that the diner can help themselves.
2) Heat (low - medium) the oil in a deep pan.
This is a typical Burmese dish. The Tolee Molees allow each diner to make their own plate as spicy (or not) as they wish. The broth type curry, also know as Gravy Kauk Swe, will warm any winter night.
1) Make a Chicken See Byan curry as per the previous recipe
The Chinthe Dry Balachaung or the Chinthe Chillied Ikan Bilis give the added crunchy texture whilst imparting additional flavour and a chilli kick!
3) Add the chicken and brown 4) Add the Chinthe Burmese Curry paste and stir well. Cook the spices off for 2-3 minutes 5) Add the water, stir well and bring to the boil 6) Reduce heat to low simmer and cover. Simmer for 20-30 minutes. Season with salt if necessary
2) Add the coconut milk and stir well 3) Mix the gram flour with a little cold water to make a paste. Add this to the curry and keep stirring to avoid lumps forming. Pour into a large serving dish 4) Boil the noodles, drain and place in large serving dish To serve, each diner takes some noodles, ladles on the chicken curry and then adds the “tolee molees” to make their dish individual to them
Ingredients (Serves 4)
See Byan Chicken Curry
2 tablespoons of Chinthe Burmese Curry Paste 1 medium chicken ( or 500g boneless chicken)* ½ cup of oil 1/2 cup of water *Chicken Curry cooked with the bones (especially chicken thighs) will have more chicken flavour then boneless cuts. Method
1) Chop your chicken See Byan curry is easy to make with our Burmese Curry Paste. Our Burmese Prawn Balachaung or Fish Sauce Delicacy provide an excellent accompaniment complimenting the spices and enhancing the flavours
2) Heat (low - medium) the oil in a deep pan.* 3) Add the chicken and brown 4) Add the Chinthe Burmese Curry paste and stir well. Cook the spices off for 2-3 minutes 5) Add the water, stir well and bring to the boil 6) Reduce heat to low simmer and cover. Simmer for 20-30 minutes. Season with salt if necessary Serve with rice or noodles
Chinthe Tip * Chop 1 large onion, 3 pods garlic, 1 inch of ginger stem. Blend together and sieve away juices. Add to hot oil and cook for 5 minutes before adding chicken
Condiments BURMESE PRAWN BALACHAUNG is used like ketchup or mustard. Traditionally an accompaniment (in every sense of the word) it will always be found on Burmese dinner tables. Chinthe Burmese Prawn Balachaung is made from our family recipes passed down through generations. Packed with prawns and chilli it really compliments the See Byan curry.
Chinthe Tip For a snack try lightly spreading hot, buttered toast with Chinthe Burmese Prawn Balachaung. It’s delicious and if you drink a cup of hot black coffee at the same time the chilli hotness is magnified……Watch Out !!!
BURMESE FISH SAUCE DELICACY is another condiment commonly found in Burma. Also packed with prawns and chilli it has the distinct salty taste imparted from Fish Sauce, a common ingredient in South East Asia. This strong fish flavour makes it an excellent accompaniment for Pork (Wetha) See Byan.
Ingredients (Serves 4)
Danbauk (Biryani)
2 tablespoons of Chinthe Burmese Biryani Paste 1 medium chicken 1 cup of ghee (clarified butter) 2 large onions ½ cup of oil 3 cups of Basmati rice 2 tsp cinnamon powder 4 ½ cups of water Tub of natural yoghurt (500ml) Mint sauce Saffron strands soaked in 2 tablespoons of hot water Method
Burmese cuisine has always been influenced by its immediate neighbours and this is an excellent example of a dish that was adapted and commonly used by the Burmese. You will quite often find raisins in Indian Biryani but these are not favoured by the Burmese. If you would like a sweetness added try our Burmese Mango Kasaundi pickle as an accompaniment
1)Wash and cook rice. Use less then normal amount of water to cook al dente (4 cups) 2) Chop chicken 3) Melt ghee in saucepan 4) Add chicken pieces 4) Add the Chinthe Burmese Biryani Curry paste and stir well. Cook the spices off for 2-3 minutes 6) Add ½ cup of water, stir well and bring to the boil 7) Season to taste. Reduce heat to low simmer and cover. Simmer for 20-30 minutes 8) Heat oil. Finely slice and fry onions until they are crispy golden brown. Drain and set aside on kitchen roll then mix with cinnamon powder. 9) Into a large casserole dish layer evenly in this order Some rice to cover base, 4pieces of Chicken Curry and some sauce, 2 tablespoons of yoghurt, mint sauce, saffron colouring and onions, dotted between curry. Repeat the layers but finish with a rice layer. Pour any remaining sauce from the chicken curry over the rice. 11) Cover and bake in a moderate oven (325o) for half an hour 12) Remove and stir well before serving
Condiments Burmese Brinjal pickle is our variation of the Indian pickle. A spicy, hot accompaniment to rice and curry it is also very tasty in a crusty roll or baguette
Quick Meals 1 Jar of Chinthe Burmese Brinjal Pickle 500g diced lamb Rice or Noodles 1) 2) 3) 4) 5)
Brown lamb in saucepan Cook until meat is tender Empty jar into saucepan Cook until hot Serve with Rice or Noodles
Condiments Burmese Bamboo Shoot pickle accompanies and compliments any rice dice. The crunch of the Bamboo Shoots adds texture to contrast the rice and the spices give an added kick to the meal
Method
Quick Meals 1 Jar of Chinthe Burmese Bamboo Shoot Pickle 500g of prawns or pork Rice or Noodles 1) 2) 3) 4) 5)
Add prawns or pork into saucepan Heat until prawns or pork are cooked Empty jar into saucepan Cook until hot Serve with Rice or Noodles
Quick Meals Burmese Fish Sauce Delicacy makes a perfect sandwich filler!
Try our Burmese Mango Kasaundi with Cheese !!
Poor Mans Dinner – serves 1 Use left over rice or boil 1 cup of rice. Fry in 2 tablespoons of oil. Add frozen peas. Stir fry until peas cooked. Serve whilst piping hot Mix in 1 tablespoon of Burmese Prawn Balachaung and enjoy! Wholemeal digestive biscuits really compliment Ngapi Daung
Give your Noodles some Crunch Dried Shrimp with fried onions, garlic, chilli and spices. Sprinkled over rice or noodles dishes it gives a kick to any meal and combines a crunchy texture to contrast the staple ingredients
Dried Anchovy with fried onions, garlic, chilli and spices. Sprinkled over rice or noodles dishes it gives a kick to any meal and combines a crunchy texture to contrast the staple ingredients
Ingredients 100g Seaweed agar 2 Tins coconut milk 500g sugar 4 cups of water 1 Tsp of salt Method
1) Boil water 2) Add Agar and sugar. Boil until dissolved. Add salt 3) Add coconut milk 4) Boil until mixture rises and remove from heat. Allow to settle 5) Return to heat and boil again until rising. Remove from heat. 6) Strain through a fine sieve into baking tray 7) Set aside at room temperature to set
Kyaukchaw