A Myanma Delicacy "Mohinga"

Our country Myanmar, known metaphorically as "The Golden Land" by the world has irresistible attractions such as-the scenic beauties unique customs of its friendly people and the traditional cuisine ‘Mohinga’. In fact 'Mohinga' and Myanmar are inseparable.

          Rice is the staple food of Myanmar. And among the many local snacks and foods based on rice "Mohinga" is the most popular one. In Mohinga, the gravy has to go together with ground rice-noodles. For the rice to be fine and tasty, it must have the right amount and ratio and must be prepared in hygienic conditions.

          “Mohinga” shops can be seen in every Myanmar city, town and ward ranging from small family-run ones to big grand restaurants. This shows how much the Myanmar people crave for it. For a good bowl of ‘Mohinga’, it is important to prepare a delicious gravy. As it requires many steps and patience in preparing only real good house-wives can cook well.

          First, clean the fish thoroughly and boil it in water adding lemon grass and ginger to be free from the strong odor. Then, separate the flesh from the bones till it becomes boneless. Boil the chick peas till they become tender and thoroughly crushed. Cut the pith of the banana steam with right steps. After thoroughly pounding the garlic, lemon grass and ginger in equal ratio cook them together with the boiled fish (boneless) allowing it. Next, put everything in the pot of fish boiled soup the crushed chick peas roasted rice-flour, onions, cut pieces of pith of the banana stem, the cooked fish plus soy sauce, peeper, duck eggs, salt or any seasonings to taste in the right amount. You can also add boiled duck eggs, when it starts boiling.

          By this time, a tempting and tasty gravy for ‘Mohinga’, is ready. Once the above gravy is ready, it is be consumed with rice-noodles. Here also you can add gourd or onion or Feather back (fish) fritters fried glutinous rice dough with chicken peas, and chili powder, lime, lemon, coriander leaves etc... sprinkled crop becoming mouth watering!

          ‘Mohinga’ is served at big feasts including alms-giving and religious ceremonies by the Myanmars, as it is good for health and enjoyed by all classes of society. In Myanmar as you can take it for breakfast, lunch or dinner in fact the whole day at any time. There is no Myanmar who has never tasted ‘Mohinga’.

          Hence, we would very much like our ASEAN family watching this program to come and taste ‘Mohinga’ while enjoying the terrestrial and aquatic natural beauties of Myanmar. So, through this Pilot Programs of Colours of ASEAN Project please be assured that warm smiles and tasty ‘Mohinga’. ‘Mohinga’ is being enjoyed by all religion both old and young.