| 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
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