Mormor’s Kaukswe
Burmese Chicken Noodle Soup
Chicken Kaukswe is one of the most famous of Myanmar’s wonderful breakfasts, Mohingha is the most famous and is made with fish and banana trunks.
Breakfast is a very special time in Myanmar, there are so many tasty things to choose from, but you have to get up early or you will miss your chance.
This is my grandmother’s recipe for Chicken Kaukswe which is a favorite Burmese breakfast, but can also be eaten at other times of the day. Burmese Chicken Noodle Soup.
Serves 6-8
- 5 medium onions, sliced
- 2 inch piece young ginger
- 4 cloves garlic
- 1 chicken
- 2 qts water
- 2 t turmeric
- 1/4 c olive oil
- chili powder
- 4 T split pea flour (can substitute cornstarch)
- 1 coconut (3 c. liquid extracted)
- 1 lb egg noodles
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TAGS: Breakfast, Burma, chicken, kaukswe, Myanmar, noodle, soup, traditional
Cottage Cheese Patties
by
hellaD
08/04/2007 | in:
Breakfast,
Recipes
Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
Serves 4-6
- 1 pound cottage cheese or quark
- 1 T lemon juice
- 2 T sour cream
- 2 eggs, well beaten
- ½ t grated lemon rind
- 4 T flour
Method:
Cottage cheese must be very dry. Place in sieve or colander, covered with weighted plate; stand in cool place several hours.
Rub cheese through sieve, add lemon juice, sugar, sour cream, well-beaten eggs, and lemon rind. Add salt if cheese was not salted.
Mix thoroughly and add flour slowly by tablespoonfuls. If cheese is not very dry, all 4T may be needed. If cheese is dry, 2-3 T may be sufficient. Mixture must be smooth and thick.
Cool in fridge ½ hour. Drop mixture by spoonfuls onto floured board. Form flattened round cakes 2 inches in diameter and ½ inch thick.
Fry in fat on both sides until golden brown. Sprinkle with vanilla sugar and serve with sour cream.
Recipe by E. H. Eberhardt
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TAGS: afternoon tea, Breakfast, cream cheese, quark, Russia, specialties
Kick-Start Scrambled Eggs
by
hellaD
05/24/2007 | in:
Breakfast,
Recipes
Serves 4
- 4-5 free range eggs
- 4-5 cloves garlic, sliced, pounded or chopped
- 2 small onions, sliced
- 1 inch ginger, grated or pounded
- 1-2 T oil or butter or both
- 1 t turmeric
- 1 t chili powder
- 3-4 T sesame seeds, ground
- 1/2 bunch coriander, roughly chopped
- salt to taste
Method:
Saute the onions and turmeric in the oil and butter until they are golden. Add the chili powder, garlic and ginger. Saute briefly then push to one side and add the eggs. Add the salt and pepper.
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TAGS: Breakfast, eggs, feature, nutritious, spices
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