I don’t know if it’s just the power of suggestion or if it’s really true, but the full moon messes with my sleep. Last night I was up until 4:30 AM. This afternoon, I bounce around the Internet looking for neat stories from Burma to share with you, and every time I blink these long drowsy blinks, I see bouncing rubies. These floaters in my eyes are as red as the red teeth on the Burmese buzzing from chewing Areca nut!
The history of Burma changing to Myanmar puts me into a trance: Mranma morphed into Myanma, Birma then Burma and finally reverted back to Myanmar, but the People prefer Burma! And what on earth possessed the junta to decree that: “the new flag must be removed by a person born on a Tuesday, and the new one must be hoisted by someone born on a Wednesday”? I am so confused. Both Musa and I, born a day apart, were born on a Satuday! But what does that have to do with the price of tea in Burma?
I first paid attention to Burma while watching DN and learning about Aung San Suu Kyi. Those were the days I could focus on more than one thing at a time! (Ha! I just tricked you into going to a political site from a food blog!)
I followed the recipe of the last Burmese princess, “Godess of the Nine Jewels”, Yadana Nat-Mei a.k.a the adorable June Rose Bellamy. I couldn’t find much about her life, but I anticipate the incredible! I can listen to this captivating woman for hours; her expressions and choice of words are so delightful as she tells the viewer about this Burmese lunar new year dish — un no khauk meaning coconut = beginning of life, and swe meaning long noodles = long life.
Shan tofu is my sub for the chicken but they really remind me of soft-shelled crabs I tasted with my sister in Dallas 15 years ago. The process of making these delicious golden nuggets or “fried Shan tofu” started two nights ago. I can’t stress enough how worth it this long but easy process was. In order to make this tofu, you need to soak the flour overnight. The next day you cook the slurry according to the beautiful instructions of Sarah from My New Roots.
Last night I deep fried them, placed them in a Tupperware lined with paper towels, set them aside to cool, then stored them in the fridge overnight. This was an exercise in will power! I could have eaten the whole batch — these were crunchy on the outside, soft on the inside with the perfect balance of garlic and turmeric.
Today, as I was sautéing the onion paste in this recipe, I took the faux tofu out and broiled it for 5 minutes. Keep in mind that cooking this tofu (raw or fried) makes it fall apart.
I used the fish sauce recipe from the Vietnamese Cà Ri Nấm hương post. I used diced mushrooms instead of fish paste but as I was waiting for the curry to simmer, I looked up vegan fish paste and found Umeboshi. I ordered it and will review it as a substitute when I get it.
The noodles traditionally used in this recipe are the Asian wide won ton noodles, still in a daze from bad sleep, I thought it best to take a shorter drive and just get a suitable substitute — Tagliarelle. The instructions on the box are brought to us by Google translate: “deep the pasta in the water … Egg pasta needs to be ductile.” I had to look up “ductile”! A comment online called it “Italish”! I decided to cook the noodles al dente and follow the recipe instructions by cooling it down completely.
As Princess June recommends in the video garnish is key in this creamy curry: lemon or lime, fresh cilantro, chili powder, green onions or raw red onions, and hard-boiled eggs.
PREP TIME 15 mins COOK TIME 45 mins
Transformed from: Studio June Bellamy in Florence
NOTE: Make chickpea tofu two days before, I halved and followed My New Roots:
- Mix and set overnight
- Cook adding ingredients in recipe — 30 minutes
- Pour in 2 (8″x 4.5″x 2.5″) bread pans
- Set, covered — 8 hours
- Cut into (1″x 1″x 0.5″) cubes
- Deep fry the day before — 30 minutes
- Broil on high — 5 minutes
SHAN TOFU INGREDIENTS
- 1.5 Cups Chickpea Flour
- 7.5 Cups Water
- ¼ Tbsp. coconut oil or ghee
- 1 ¼ Tsp. Salt
- ½ Tbsp. Ground Turmeric
- ½ Tsp. Garlic Powder
- 1 Cup Red Onion, diced
- 2 Tbsp. Cloves Fresh Garlic, diced
- 1 Tbsp. Fresh Ginger, diced
- 3 Tbsp. Whole White Mushrooms, diced
- 3 Tbsp. Vegan Fish Sauce
- 1 Tbs. Turmeric
- ¼ Cup Olive Oil
- 1 ¾ Cup or 13.66 oz. Can Whole Coconut Milk
- 1 Tbsp. Chickpea Flour
- 1 Tsp. Chili Powder
- ¼ Tsp. Cayenne Powder
- 1 Tsp. Salt
- 1/2 Batch of Fried Chickpea Tofu
- 1 Lemon, quartered lengthwise
- 1 Tbsp. Fresh Cilantro, chopped
- Sprinkle of Chili Powder
- 250 gram Flat Egg Noodles — cook al dente then cool in chilly water
- Lightly crush minced onion, garlic, and ginger in a mortar and pestle — 15 minutes
- Add turmeric, vegan fish sauce and mushrooms and mix well
- In a large cast iron pan, on medium heat, add oil and sauté onion mixture, stirring occasionally — 10 minutes
- Meanwhile, broil the chickpea tofu on high — 5 minutes
- Mix in chili powder then add half of the tofu (this will cook down to give a minced chicken texture), coat the tofu evenly
- Whisk ½ cup coconut milk in 2 cups water, then add to the pan, bring to a boil, and simmer covered — 10 minutes
- Mix chickpea flour with coconut milk and add to the pan, bring to a boil, simmer covered — 10 minutes
- Set aside from heat, let the curry rest — 10 minutes
- Serve over noodles, and garnish to taste
Salamat! All images and content on Raphanous are copyright protected. Please be cool and contact me if you would like to use my images. It makes me happy when you glean and transform my content but please link back to this recipe. Thank you!