Mohinga – My 200th Post

Mohinga 19

Mohinga is a Burmese dish. My dad used to get them from Parrys (Chennai,Tamil Nadu,India).  The street vendors start their business in the late evenings. You get Burmese food in Vyasarpadi(Chennai,Tamil Nadu, India) too. If you are hesitant to eat from there, you can make your own Burmese food at home.

My relatives are in Burma. My mom learned this recipe from them. When we visited Burma, I always used to eat Mohinga for breakfast. They make it with fish and  rice noodles. But the street vendors in Chennai serve Mohinga with thick noodles.

You can also add shredded pieces of fish. I used left over chicken gravy/kulambu without chicken pieces in the recipe below (adding chicken pieces from the gravy is optional). I freeze leftover chicken gravy and thaw it before preparing Mohinga.

You can make your own chili flakes at home by dry roasting dry red chilies  and grinding them to a coarse powder.

I used Tomoshiraga Somen noodles. But you can use rice noodles or any thick noodles.

Mohinga 1

While serving the noodles; the quantity of  gravy has to be higher than the noodles. The ingredients under the garnishing list is very important. Try not to skip it.

You can also add sliced plantain stem/vazhaithandu. Saute it in oil until cooked and add it to the gravy along with the fried garlic and fried onion-ginger garlic paste.

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Ingredients:

  • Channa dal – 2 tbsps
  • Canned coconut milk – 1/4 cup
  • Water – 2 cups + 1/2 cup
  • Leftover chicken gravy/kulambu – 1/4 cup + 2 tbsps
  • Salt – to taste
  • Egg – 1, crack the egg into a bowl
  • Chilli flakes – to taste ( dry roast and grind 4 dry red chili’s to a coarse powder)
  • Oil – for sauteing
  • Onions – 1 cup, sliced
  • Ginger garlic paste – from 2 garlic and 1 inch piece of ginger
  • Garlic – 3 big cloves or 5 small cloves, sliced
  • Noodles – 4 oz
  • For Garnishing:
    • Chopped Cilantro
    • lemon or lime wedges
    • Sliced cabbage
    • Sliced onions
    • Boiled eggs, cut into wedges
    • Red Chili flakes

Method for making sauce:

    • Cook channa dal in water until they are very tender.
    • If the water evaporates as the dal cooks, add more water.

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    • Use a dal masher and mash it into a fine paste.
    • Add little water and mash it into a lump free paste if the dal soaks up all the water.Set it aside.

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      • Heat oil in a pan for sauteing. Be generous with the oil.
      • Add garlic slices and saute until they turn golden brown. Remove it onto a bowl and set it aside.

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      • Add onions to the same pan and saute until the onions turn golden brown. Add ginger parlic paste to it and saute for 40 seconds. Turn off the heat and remove the onion mixture onto a bowl.

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    • Add chicken gravy,coconut milk and water to the dal mixture. Mix well.

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    • Add salt to taste and little chili flakes. You can add more chili flakes while serving.

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    • Turn on the heat and when small bubbles begin to form(do not let it boil); temper the egg slowly by pouring a steady thin steam of channa dal gravy(approximately 1 cup) into the egg bowl. Whisk continuously as you pour the hot liquid.

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    • Now pour the egg mixture slowly into the channa dal gravy. Stir the gravy as you add the egg mixture.

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    • Turn off the heat and add more salt if required.
    • Add the fried garlic and fried onion- garlic paste to the dal mixture and stir.

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Assembling the Mohinga:

    • Cook noodles by following the instructions on the box and drain them.
    • Add oil and stir the noodles to prevent them from sticking to each other.
    • Assemble all the ingredients in the garnishing list.

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    • Place some noodles in a big bowl for serving.
    • Add a bit of all the garnishing ingredients except the lime/lemon.
    • You can add chili flakes according to your taste.

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    • Spoon the channa dal gravy onto the bowl. Squeeze the lime/lemon wedges and serve hot.

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    • Enjoy your bowl of tasty Mohinga.

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Tres Leches Cake – 100th Post

Tres Leches Cake

For my hundredth post, I would like to post the cake I make for our wedding anniversary – ‘Tres Leches’ which means three milk. It is a simple sponge cake soaked in a mixture of three types of milk – heavy cream, evaporated milk and condensed milk.

I baked the sponge cake from scratch. You can get a cake mix and soak the cake in the milk mixture. I baked the cake and let it soak in milk a day in advance and frosted it just before cutting the cake.

In our case, the cake tasted really good on the second day and the frosting remained stable. but the cake can be had after letting it soak overnight.

Ingredients for Sponge Cake:

  • Large Eggs – 5
  • Sugar – 1 cup
  • Vanilla Extract – 1 tsp
  • All purpose flour -1 cup
  • Baking Powder – 1 + 1/2 tsp
  • Salt – 1/4 tsp
  • Milk – 1/3 cup, I used Skim milk

Ingredients for Milk Mixture:

  • Evaporated milk -12 oz
  • Sweetened Condensed Milk -14 oz
  • Heavy Cream -1/4 cup

Ingredients for Whipped Cream Frosting:

  • Heavy Cream – 2 cups
  • Sugar – 3  tbsps

Method for Sponge Cake and Milk Mixture :

  • Preheat oven to 350F.
  • Coat a 9 x13 inch pan with butter.
  • Mix all purpose flour, baking powder and salt in a bowl.
  • Separate the egg whites and egg yolks.
  • Mix egg yolks and 3/4 cup sugar in a mixing bowl until they turn pale yellow.
  • Stir in milk and vanilla extract.
  • Pour the egg yolk mixture into the flour mixture and mix gently until well combined.
  • In a mixing bowl, beat the egg whites until soft peaks form.
  • Stir in the remaining 1/4 cup sugar and beat till peaks form.
  • Fold the egg white mixture into the flour-egg yolk mixture and mix until well combined. Do not over mix.
  • Pour the cake batter into the prepared pan.
  • Spread the cake batter evenly and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  • Rotate the pan once as it bakes for even baking.
  • Let the cake cool in the pan completely.
  • Use a fork and poke holes on the cake as close together as possible.
  • Mix evaporated milk, sweetened condensed milk and heavy cream in a large bowl.
  • Pour the milk mixture evenly over the cake using a ladle.
  • Refrigerate the cake.

Method for icing:

  • Whip heavy cream and sugar until it turns thick and spreadable.
  • Frost the cake with the icing and top the cake with fresh fruits.

Note:

  • Refrigerate the cake overnight.
  • Best served chilled.