In honour of Ms Aung San Suu Kyi’s recent visit to Singapore, here’s something about Myanmar’s national noodle dish, Mohinga.
With a soup base of fish stock, turmeric and tamarind, it reminds us of assam laksa, the appetizing Penang dish of spicy-sour noodles. My helper who’s from Yangon tells me Mohinga is a common party offering with its DIY assortment of ingredients.
Never having been to Myanmar, I have no idea what it’s supposed to taste like, and as my helper left the cooking to her mother back home, she’s no help. However, you can buy ready-mixed packs of Mohinga spices in the Myanmar shops in Peninsula Plaza.
Boil the spice mix (includes chickpea and rice flours) and serve with rice noodles (the Burmese noodles are thicker than bee hoon but not as thick as our laksa noodles). On the side, serve fish (batang or snapper, steamed, flaked and fried with turmeric powder, chopped garlic and salt), hardboiled eggs, cubed boiled banana trunk (optional), crushed roasted peanuts, sliced shallots, limes, sliced long beans, toasted chilli powder and coriander leaves.
To make from scratch, visit http://www.sbs.com.au/food/recipes/mohinga