When I was young, my father made pork rib and radish soup for us—a tasty dish that works for the rainy season. In upper Myanmar, we also eat a lot of bean curd, sometimes frying it to make a sweet and spicy taste. I hope you enjoy the both of them together.
Pork rib and radish soup
Preparation time: 5 minutes
Cooking time: 45 minutes
Total time: 50 minutes
Ingredients
350 grams of pork rib
10 pieces of pepper seed
One and a half teaspoons of salt
One and a half teaspoons of chicken powder
Two tablespoons of coriander leaves
Four pieces of medium-sized radish
Three pieces of coriander root
One and a half litres of water
Instructions
- Wash the pork ribs and place them in a pot of water. Place the pot over a stove and bring to boil. When the water has boiled, drain it and wash the pork ribs a second time.
- Add the one and half litres of water to a pot and boil. When the water has boiled, add the pepper, salt, chicken powder, and coriander root and boil for about 30 minutes. Cut the radish into medium-sized chunks. Add the radish after the pork has softened. Keep cooking for about 15 minutes and taste. Serve with coriander leaves.
Fried Myanmar bean curd
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients
10 pieces of bean curd
5 medium-sized onions (sliced)
3 medium-sized tomatoes (sliced)
4 tablespoons of oil
Half a teaspoon of salt
Two tablespoons of spring onion (cut in half inches)
5 pieces of fresh chilli
1 whole bulb of garlic
A little turmeric
Half a teaspoon of chilli powder
Instructions
- Put a pan on the stove and add oil. Then add the onions and, when the smell starts to come out, add the tomatoes and fry until it’s a paste. Add the turmeric, chilli powder, and salt, and fry for a few minutes.
- Add the bean curd and garlic and fry for two minutes. Then add the green chilli and spring onion, mix all the ingredients together, and serve.
