West Coast Mohinga from Burma: Rivers of flavor by Naomi Duguid

Name: West Coast Mohinga from Burma: Rivers of flavor by Naomi Duguid
Ingredients: ⅛ teaspoon salt; 2 tablespoons coarsely chopped garlic; About 2 tablespoons coarsely chopped galangal; ½ cup hot water; 1 heaping tablespoon tamarind pulp, cut into chunks; 5 cups water; One 1¾- to 2-pound whole fish such as carp, trout, or snapper, or several smaller fish, cleaned and scaled; ½ teaspoon shrimp paste (ngapi); ½ cup chopped coriander; About ¾ teaspoon white or freshly ground black pepper; Green Chile Paste (optional); About 2 tablespoons Shallot Oil or Garlic Oil; About 3 tablespoons Toasted Chickpea Flour (optional); About 3 tablespoons fish sauce; 2½ to 3 pounds fresh rice vermicelli or thin rice noodles (flat or round) or 1½ pounds dried rice vermicelli or narrow dried rice noodles; 2 tablespoons peanut oil; ¼ teaspoon turmeric; 5 inches banana stem, peeled, sliced, soaked in cold water for an hour, and drained (optional); 2 teaspoons fish sauce; 1 tablespoon peanut oil; Generous ¼ cup dried red chiles; ¼ cup hot water

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Rakhine State is known for its spicy cuisine. More chiles and chile powder are used in dishes and even more chile pastes are out on the table as condiments. Thi

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Ingredients

⅛ teaspoon salt
2 tablespoons coarsely chopped garlic
About 2 tablespoons coarsely chopped galangal
½ cup hot water
1 heaping tablespoon tamarind pulp, cut into chunks
5 cups water
One 1¾- to 2-pound whole fish such as carp, trout, or snapper, or several smaller fish, cleaned and scaled
½ teaspoon shrimp paste (ngapi)
½ cup chopped coriander
About ¾ teaspoon white or freshly ground black pepper
Green Chile Paste (optional)
About 2 tablespoons Shallot Oil or Garlic Oil
About 3 tablespoons Toasted Chickpea Flour (optional)
About 3 tablespoons fish sauce
2½ to 3 pounds fresh rice vermicelli or thin rice noodles (flat or round) or 1½ pounds dried rice vermicelli or narrow dried rice noodles
2 tablespoons peanut oil
¼ teaspoon turmeric
5 inches banana stem, peeled, sliced, soaked in cold water for an hour, and drained (optional)
2 teaspoons fish sauce
1 tablespoon peanut oil
Generous ¼ cup dried red chiles
¼ cup hot water