How to Make Burmese Pork Noodle Hotpot Asian Cooking Recipe Cuisine
Burma Pork Noodle Hotpot (Kyay-Oh)
This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients. It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients. The style of cooking may have a slight alteration while still maintaining the dish's overall purpose. In this blog we touch on recipes that may be predominant for the Chinese Cuisines. We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam. Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe Makes for 4 Servings:
300g dried rice vermicelli noodles
200g pig intestines, cleaned thoroughly (optional)
200g ready-made fish balls
200g pork liver, thinly sliced
For the broth:
200g pork bones
1cm piece of fresh root ginger, peeled and smashed
¼ tsp MSG
1 tbsp caster sugar
1 tsp salt
1 tsp black peppercorns, crushed
For the meatballs:
300g minced pork
1 tbsp tapioca flour
1 egg white
½ tsp salt
1 tsp black peppercorns, crushed
To serve:
200g choy sum, separated into leaves
200g silken tofu, drained and cut into 2cm cubes
8 quail’s eggs, soft-boiled, cooled and peeled
4 spring onions (green and white parts), thinly sliced
toasted sesame oil
fish sauce
Directions:
Put the noodles into a heatproof bowl, generously cover with just-boiled water and untangle them with a fork, then leave to soak for 15 minutes.
Drain in a colander and rinse with cold water. Set to one side in the colander so they can continue to drain.
If using the intestines, submerge them in a saucepan of cold water. Bring to the boil, then turn the heat down and simmer for 45 minutes. Drain the intestines, rinse thoroughly and set to one side.
While the intestines are simmering you can make the broth. Put the pork bones in a stockpot and add enough water to cover. Cover the pot and bring to the boil.
Drain the bones and rinse in cold running water, then put them back into the washed stockpot. Add the ginger, MSG, sugar, salt, pepper and 2 litres of water.
Cover with a lid and bring to the boil, then reduce the heat to medium-low. Uncover the pot and simmer for 1½ hours.
Meanwhile, combine the ingredients for the meatballs in a large bowl and mix together thoroughly.
Discard the ginger from the broth. Bring it back to the boil, then add the fish balls and pork liver. Let them cook for 1–2 minutes before scooping them out with a slotted spoon and setting to one side.
Bring the broth back to the boil again. Keeping it at a rolling boil, use a tablespoon to scoop out balls of the meatball mix and drop them into the broth.
Don’t crowd the pan (cook in batches). When they’re cooked, the meatballs will float to the top. Scoop them out with a slotted spoon and set to one side. Make the rest of the meatballs in the same way.
Add the choy sum to the broth and blanch for a minute. Scoop out with a slotted spoon and set to one side. Keep the broth simmering.
Divide the noodles among 4 bowls.
Top with choy sum, intestines (if using), meatballs, liver, fish balls, silken tofu and quail’s eggs. Now ladle the steaming broth into each bowl, reheating everything in the process.
Garnish with spring onions and drizzle with garlic and sesame oils. Serve immediately, with chopsticks and Chinese spoons, and fish sauce, pickled chillies and chilli garlic sauce on the side.
For the adventurous palate, a great side dish that
compliments this recipe is Jaew Bong.
Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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