Difficulty: Difficult
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Here is another Burmese recipe that is liked by everyone in our family. When we visit India we always request my husband’s masi to make this. Since this is the only place where I have eaten this and she really is not sure where she got this recipe from, I am naming it after her. This is a very interesting dish, bursting with all kinds of flavors sweet, sour, tangy etc. As it is true with Burmese food, the flavor comes out with all the mixing by the person who is eating it and that is the reason every plate tastes different. The dish is not that difficult but it does require a lot of different steps.
Please follow and like us:
Ingredients
- For the cabbage soup
- Sweet and sour tomato soup
- Toppings
Instructions
-
Turn the heat on, in a wok add the olive oil and add chopped garlic when the oil is hot.
-
Add all the other vegetables to the oil. You can add or delete any vegetable as per your liking.
-
After a couple of minutes add the soy sauce and the chili garlic sauce.
-
After sauteing for few minutes add the boiled noodles with salt. When the fried noodles are ready turn the stove off and keep this aside.
-
In a sauce pan add the besan and water for the cabbage soup. Turn the heat on medium and keep stirring to avoid lumps.
-
When all the lumps are gone add the shredded cabbage.
-
After about ten minutes on low heat and constant stirring add 1/2 can of coconut milk, salt and turmeric. Let it cook on slow fire for about 15 minutes.
-
Turn the heat off when the soup looks ready.
-
In another sauce pan add the frozen vegetables in about a teaspoon of oil.
-
To this add the pureed tomatoes and the tomato sauce with salt and sugar and let it cook on medium low heat for about 10 minutes.
-
To serve, in a plate take the fried noodles and add both the soups with all the toppings and enjoy.
Can’t wait to try this! It looks so good.