| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Burmese |
Burma, Salads, Poultry |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Cornish game hen, cut into 4 pieces, include giblets |
| 1 |
ts |
Fish sauce |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Corn or peanut oil |
| 1/2 |
ts |
Fine-chopped fresh ginger |
| 1/2 |
ts |
Fine-chopped garlic |
| 1/8 |
ts |
Ground turmeric |
| 1/4 |
ts |
Paprika |
| 1 |
sm |
Onion, chopped |
| 1/4 |
c |
Chopped fresh or canned |
|
|
Tomato |
| 1 |
c |
Water |
| 1/2 |
lb |
Thick rice noodles (rice sticks) |
| 2 |
tb |
Toasted chick-pea flour (besan) (recipe separately) |
| 1 |
sm |
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 |
tb |
Lightly-toasted dried hot red chili flakes |
|
|
Wedges of fresh lime |
INSTRUCTIONS
GARNISHES
1. Marinate hen with fish sauce and salt for 15 minutes.
2. Heat the oil in a pan and brown the ginger, garlic, turmeric, and
paprika over moderate heat for 2 minutes.
3. 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.
4. Cool the curry. Remove all the meat from the bones, cut into cubes,
and mix with the remaining curry sauce. Slice the giblets.
5. In a large dish, cover the noodles with boiling water and let stand for
15 minutes. Drain well and set aside.
6. 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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