Burmese Chin Hin Sour Soup Recipes

BURMESE CHIN HIN SOUR SOUP

Steps:

• Heat oil in saucepan and quickly saute onion, garlic and turmeric.
• Add tomatoes and spinach. Stir well and add stock.
• Bring to a boil, reduce heat to simmer and cook until vegetables are tender. Salt to taste.
• Add rice to bottom of soup bowl and ladle soup over rice. Serve.

CHET GLAY HIN (BURMESE CHICKEN CURRY)

Steps:

• Place the chicken on a tray.
• Mix all the ground spices and salt together, and rub it into the chicken pieces.
• Allow to rest for 30 minutes.
• Meanwhile, puree the onion, garlic, ginger and chili.
• When ready, heat the oil in a heavy pan until medium hot, and fry the chicken in batches until well coloured all over.
• Set aside in a dish.
• Add the pureed ingredients and fry over a high heat, stirring constantly until all the water has evaporated, and you can see the oil separate from the mass; this should take about 5-10 minutes.
• Add the curry leaves and fry for a minute.
• Add the stock, return the chicken and any juices that have come out and bring to the boil.
• Turn the heat way down to a bare simmer, and cover the pan, or else transfer the pan contents to a crockpot.
• Simmer slowly for about 1 hour, or if in a crockpot, for up to 6 hours, but no more.
• 10 mins before serving, add fish sauce and lime juice to taste, about a tblsp of each is good.
• Serve with steamed rice and chupatis.

CHIN-CHIN

Steps:

• Combine flour, sugar, and baking powder in medium bowl.
• Stir in egg and milk until mixture is crumbly.
• With hands, work in butter until well blended.
• Let stand at room temperature for 30 minutes.
• In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
• On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
• With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds.
• Make a slit in center of each diamond and pull an end through the slit.
• Repeat with remaining dough until gone.
• Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.
• Sprinkle with confectioners' sugar.