Mandalay Nangyi (rice Noodle Salad With Curri

Whatever is meant by the 'made Himself void,' [emptied Himself], which describes His Incarnation here, one thing it could never possibly mean – a 'kenosis' which could hurt or distort His absolute fitness to guide and bless us whom He came to save. That [emptying] placed Him indeed on the creaturely level in regard of the reality of human experience of growth, and human capacity for suffering. But never for one moment did it, could it, make Him other than the absolute and infallible Master and Guide of His redeemed.

H.C.G. Moule

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Burmese	Burma, Poultry, Salads	4	Servings

INGREDIENTS

1 1/2	lb	Cornish game hen, cut into
		4 pieces include giblets
1	t	Fish sauce
1/4	t	Salt
2	T	Corn or peanut oil
1/2	t	Fine-chopped fresh ginger
1/2	t	Fine-chopped garlic
1/8	t	Ground turmeric
1/4	t	Paprika
1		Onion, chopped
1/4	c	Chopped fresh or canned
		Tomato
1	c	Water
1/2	lb	Thick rice noodles, rice
		sticks
2	T	Toasted chick-pea flour
		besan recipe
		separately
1		Onion, sliced thin
1		Scallion, cut into
		1/4-inch-wide slices
1/4	c	Coarse-chopped fresh
		coriander
		Fish sauce, nam pya ye
1	T	Lightly-toasted dried hot
		red chili flakes
		Wedges of fresh lime

INSTRUCTIONS

Marinate hen with fish sauce and salt for 15 minutes. Heat the oil in
a pan and brown the ginger, garlic, turmeric, and paprika over
moderate heat for 2 minutes. Add the onion and game hen and brown  well
for about 10 minutes. Add the tomato and stir fry for 2 minutes  more.
Lastly add the water, cover the pan, and cook for 30 minutes,  or until
the hen is tender. Cool the curry.  Remove all the meat from  the
bones, cut into cubes, and mix with the remaining curry sauce.  Slice
the giblets. In a large dish, cover the noodles with boiling  water and
let stand for 15 minutes. Drain well and set aside. Each  person helps
himself, putting the food on his plate in the following  order:  first
a generous helping of rice noodles and a heaping  tablespoon of the hen
and sauce. Then sprinkle over that 1 or 2  teaspoons of 'besan',
several slices of onion, scallion, coriander, 2  or 3 teaspoons fish
sauce, and a pinch of the hot chili flakes. Each  diner mixes his own
salad on his plate and squeezes lime juice over  all.  Eat at room
temperature and help yourself to seconds, mixed to taste.  Variation
The curried hen can also be served on its own with plain rice.  From:
THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin
Brewer, Cooking Echo, 9/92  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

A Message from our Provider:

“God: the most lovable person in the universe”