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Pounded Indian Hog Plum with Fish Paste 

Pounded indian hog plum with fish paste is a very appetite side dish for Myanmar people. It is usually serve together with fresh and boil vegetable. I am sure you would not forget a bite of vegetable mix together with this fresh spicy chilli and sour taste of hog plum. Try some.


Ingredients
Hog plum - 160 g
Sturgeon - 160 g
Onion - 2
Garlic - 1
Dried crush chilli - 2 tablespoon
Green chilli - 2
Tumeric - 1/2 teaspoon
Preserved fish paste - 80 g
Oil - 80 g
Salt - a little
Click here to see Step by Step in English

The following is the instruction of how to cook step by step in English
  1. Boil hog plums and let them cool down. Afterward, pound them.
  2. Boil fish until its meat is tender and separate the bones from meat.
  3. Dilute the preserved fish paste in boiling water. Make sure it is not thick.
  4. Pound onions garlic and dried crushed chilli together. So then onion paste, fish meat, pounded hog plums and the preserved fish paste are ready.
  5. Heat oil and add onion paste with turmeric powder. Fry them and add fish meat later on. Stir fry everything together. Make sure the paste and fish meat are thoroughly mixed and add the preserved fish paste lastly.
  6. When the fish paste starts to evaporate, add pounded hog plums and green chilli and fry everything together until they start to boil and sizzle.
  7. It is important to note that fish paste can make the dish salty. So it is suggested to add no more salt unnecessarily. After you fix it to the taste you prefer by adding either salt or chicken powder, it can be readily consumed.
Burmeseclassic Team
Count : 5003
Posted Date : 01-May-2014
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