📷 CC BY 4.0 · Sgroey · via Wikimedia CommonsSoupe · Myanmar · Mandalay
Shan Noodles (Tohu Kauk Swe) 🍜
In Mandalay the morning begins with a bowl of Shan noodles: fine rice noodles curled under a ladle of silky yellow chickpea 'tofu' gravy, flavoured with turmeric and garlic, loosened into a light soup and finished with fried garlic oil, sliced shallots and a squeeze of lime. Street cooks draw the gravy from a rolling pot the colour of turmeric sunlight, and the noodle seller across the lane offers the drier 'tohu nwe' version with pickled mustard greens and minced tomato. The chickpea curd is the dish's magic — vegan before the word existed.
Méthode
-
1
Whisk chickpea flour and turmeric with 1 cup cold stock until perfectly smooth. Warm the remaining stock with the squash purée, then stream in the chickpea slurry, stirring constantly, and simmer 10-15 minutes until thickened to a silky pale-yellow gravy.
-
2
Fry the garlic slices in oil over low heat until pale gold — garlic oil is the perfume of every Shan noodle stall; keep it sizzling gently or it turns bitter.
-
3
Soak the rice noodles in hot water for 5 minutes, then drain and divide between warmed bowls.
-
4
Ladle the hot gravy over the noodles, seasoning with fish sauce; add a splash of clear stock for a soupier Mandalay-style bowl or keep it tight for the dry 'tohu nwe' way.
-
5
Finish each bowl with shallot rings, a spoon of fried garlic and its oil, minced tomato, a leaf of pickled mustard green and a lime wedge on the rim. Slurp fast, squeeze, repeat.
Commentaires
Connectez-vous pour participer.
Aucun commentaire pour l'instant. Partagez votre expérience.