A thick cut of bamboo about three inches in diameter
and eighteen inches long is half filled with rice, and water
poured in till it stands three inches over the rice. The
bamboo is then slung at an angle of 45 degrees on a
tripod over a fire till all the water is evaporated, when
the rice should be ready.
Gnah Jaw. (Roast Fish.)
Steep two pounds of strongly cured dried fish, skin upper-
most, in some milk for four hours. Take the skin off and
free from bones, and mince it finely. Take half a tea-
spoonful of ground mild chillies, half a teaspoonful of
cumin, quarter teaspoonful of nutmeg, one teaspoonful of
ground onions, a pinch of pepper, and the pulp of two
tomatoes✪ Roast Fish reduced by boiling in oil. Make the whole, when
mixed, into cakes the size of a five shilling piece. Roast
in the oven, and when finished put a few drops of
unsweetened lime juice on each cake. Serve with rice
and sliced raw cucumber.
262
BURMAH
Cha-Zan-hin-jaw. (Pork and Macaroni.)
Take two pounds of good fresh pork, cut it into inch
squares, and fry in lard. Parboil and drain some broad
macaroni cut into one-inch lengths. Put the meat and
macaroni in a pan, and add four ounces dried mushrooms,
a handful of nasturtium leaves, a tablespoonful of olive
oil, and some softened split yellow peas, pepper and salt,
a dust of flour, a teaspoonful each of turmeric, cumin,
and coriander, and two pints of water. Cook very
slowly for an hour and a half. The moisture must be
very little, and the meat tender and succulent. Eaten
with rice and pickles.
Hmo Jaw. (Roasted Mushrooms.)
Clean well and skin some medium-sized mushrooms.
Make a mixture of pounded onions, salt, pepper, and olive
oil. Smear the underside of the mushrooms with this,
and cook in oven till tender.
Chet-tha-hin. (Stewed Chicken.)
Clean a plump chicken and truss as for boiling. Rub
it over with a mixture of pepper, salt, saffron, pounded
chillies, pounded onions, sesamum oil, cardamoms, and
cinnamon, and let stand for two hours. Place a sliced
carrot and a slice of fried pork in the bottom of a
pot. Put in chicken, add half a pint of water and half a
pint of stock, and stew slowly till tender. Reduce thestock
to a semi-glaze, and pour over. Add more salt if neces-
sary, and serve with rice.
263
BANQUETS OF THE NATIONS
Woon-beh-oo-Jaw. (Duck's Eggs Roasted.)
Heat some oil in a pan ; add a quarter teaspoonful
salt, one teaspoonful of pounded onions, half a teaspoonful
of pounded chillies, and one teaspoonful of pounded
cardamoms. Fry for a couple of minutes, then drop
the eggs✪ Duck's Eggs Roasted in one by one. Dish when cooked. Eat with
pickles.
Gnah-Pee-goung. (Minced Fish, Chillies, &c.)
Clean some strongly cured fish from all skin and
bones, and mince finely. Pound some large chillies and
onions, and put in a dish with a plentiful supply of oil
and roast. Serve with rice and picked vegetables dried
and dressed with sesame oil and a little soy. The higher
the fish the better the dish (sic !).
Woon-beh-jaw. (Stewed Duck.)
Page 110 · 10 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A thick cut of bamboo about three inches in diameter and eighteen inches long is half filled with rice, and water poured in till it stands three inches over the rice. The bamboo is then slung at an angle of 45 degrees on a tripod over a fire till all the water is evaporated, when the rice should be ready.
Gnah Jaw. (Roast Fish.)
Steep two pounds of strongly cured dried fish, skin uppermost, in some milk for four hours. Take the skin off and free from bones, and mince it finely. Take half a teaspoonful of ground mild chillies, half a teaspoonful of cumin, quarter teaspoonful of nutmeg, one teaspoonful of ground onions, a pinch of pepper, and the pulp of two tomatoes reduced by boiling in oil. Make the whole, when mixed, into cakes the size of a five shilling piece. Roast in the oven, and when finished put a few drops of unsweetened lime juice on each cake. Serve with rice and sliced raw cucumber.
BURMAH
Cha-Zan-hin-jaw. (Pork and Macaroni.)
Take two pounds of good fresh pork, cut it into inch squares, and fry in lard. Parboil and drain some broad macaroni cut into one-inch lengths. Put the meat and macaroni in a pan, and add four ounces dried mushrooms, a handful of nasturtium leaves, a tablespoonful of olive oil, and some softened split yellow peas, pepper and salt, a dust of flour, a teaspoonful each of turmeric, cumin, and coriander, and two pints of water. Cook very slowly for an hour and a half. The moisture must be very little, and the meat tender and succulent. Eaten with rice and pickles.
Hmo Jaw. (Roasted Mushrooms.)
Clean well and skin some medium-sized mushrooms. Make a mixture of pounded onions, salt, pepper, and olive oil. Smear the underside of the mushrooms with this, and cook in oven till tender.
Chet-tha-hin. (Stewed Chicken.)
Clean a plump chicken and truss as for boiling. Rub it over with a mixture of pepper, salt, saffron, pounded chillies, pounded onions, sesamum oil, cardamoms, and cinnamon, and let stand for two hours. Place a sliced carrot and a slice of fried pork in the bottom of a pot. Put in chicken, add half a pint of water and half a pint of stock, and stew slowly till tender. Reduce thestock to a semi-glaze, and pour over. Add more salt if necessary, and serve with rice.
Woon-beh-oo-Jaw. (Duck's Eggs Roasted.)
Heat some oil in a pan ; add a quarter teaspoonful salt, one teaspoonful of pounded onions, half a teaspoonful of pounded chillies, and one teaspoonful of pounded cardamoms. Fry for a couple of minutes, then drop the eggs in one by one. Dish when cooked. Eat with pickles.
Gnah-Pee-goung. (Minced Fish, Chillies, &c.)
Clean some strongly cured fish from all skin and bones, and mince finely. Pound some large chillies and onions, and put in a dish with a plentiful supply of oil and roast. Serve with rice and picked vegetables dried and dressed with sesame oil and a little soy. The higher the fish the better the dish (sic !).
Woon-beh-jaw. (Stewed Duck.)
Records on this page
Roast FishPork and MacaroniRoasted MushroomsStewed ChickenMinced Fish, Chillies, etc.Stewed DuckRoast PrawnsPickled FruitFried MuttonDuck's Eggs Roasted