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Mon Traditional Food (Thingyan Rice) 

This is Mon traditional recipe and not common to find in the market. Mon Thingyan rice is only cooked only in Thingyan time(about 5 days in mid of April). Mon people donate this dish to people who come to their donation booth.

rice - 1 can
Fresh mango - 2
Mackerel - 240 g
Onion - 10
Oil - 160 g
Salt - a little
Tumeric - a lilttle
Preserved fish paste - 1 table spoon
Click here to see Step by Step in English

The following is the instruction of how to cook step by step in English

Making Thingyan Rice

  1. Boil one can of rice until the grains become less sticky to each other.
  2. Filter the rice using a sieve and rinse those grains of rice. Normally, cold water is poured over the rice and consumed.

Making complementary dish

  1. Chop onions into 4 chunks per onion and shred those chunks into thin pieces.
  2. Peel fresh mangoes and shred them using either a grater or a blender.
  3. Boil mackerels until they are tender. You may use dried prawns if the mackerels are not available. (picture : mackerels and shred mangoes' pieces)
  4. Mix the blended/crushed mackerels with the shredded mangoes, the preserved fish paste, salt and chicken powder thoroughly.
  5. Prepare oil in pre heated pan. When it boils, add onions and turmeric powder.
  6. When onions are soften, add marinated mackerels from step 4 and fry.
When mangoes flakes become tender and start to sizzle, it is well cooked. Pan-fried chilli can be used not only as decoration but also used to improve the flavour.
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Posted Date : 01-May-2014
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