Mohinga (Burma) – Seema Pankhania

Name: Mohinga (Burma) – Seema Pankhania
Total time: 120 min
Ingredients: Rice flour 2 tbsp; Gram flour 5 tbsp; garlic 6 cloves, peeled; ginger thumb-sized piece, peeled; 3 lemongrass stalks; 6 tbsp vegetable, sunflower or peanut oil; 3 medium onions, thinly chopped; 1 tbsp paprika; 2 tsp turmeric powder; 1–2 tsp chilli powder; fish sauce 2–3 tbsp, plus extra to season; mackerel in brine 1 x 200 g tin (if you can’t find pilchards use tinned sardines); 6 shallots or small onions, trimmed, peeled and left whole; black pepper; 250g chana dal (or yellow split peas), soaked overnight or for at least 4 hours; 2 tbsp rice flour; 1 tbsp glutinous rice flour; ½ tsp salt; ⅓ tsp garlic powder; ⅓ tsp ginger powder; A pinch of ground turmeric; 250ml cold water; Vegetable, sunflower, or peanut oil for deep-frying; Dried rice vermicelli 400g (0.8–1mm size), cooked, rinsed with cold water; 3 limes, cut into wedges; garlic oil; chilli flakes or chilli oil; 6 hard-boiled eggs, cut in half; coriander leaves; 1 batch crispy chana dal crackers

seemagetsbaked.com

Mohinga is Burma’s beloved national dish, a comforting and flavourful fish noodle soup that’s enjoyed by locals as a breakfast staple or any-time meal. Made

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Ingredients

Rice flour 2 tbsp
Gram flour 5 tbsp
garlic 6 cloves, peeled
ginger thumb-sized piece, peeled
3 lemongrass stalks
6 tbsp vegetable, sunflower or peanut oil
3 medium onions, thinly chopped
1 tbsp paprika
2 tsp turmeric powder
1–2 tsp chilli powder
fish sauce 2–3 tbsp, plus extra to season
mackerel in brine 1 x 200 g tin (if you can’t find pilchards use tinned sardines)
6 shallots or small onions, trimmed, peeled and left whole
black pepper
250g chana dal (or yellow split peas), soaked overnight or for at least 4 hours
2 tbsp rice flour
1 tbsp glutinous rice flour
½ tsp salt
⅓ tsp garlic powder
⅓ tsp ginger powder
A pinch of ground turmeric
250ml cold water
Vegetable, sunflower, or peanut oil for deep-frying
Dried rice vermicelli 400g (0.8–1mm size), cooked, rinsed with cold water
3 limes, cut into wedges
garlic oil
chilli flakes or chilli oil
6 hard-boiled eggs, cut in half
coriander leaves
1 batch crispy chana dal crackers
fish sauce to taste
20g crispy fried onions
30g crispy fried garlic