Onion Bhaji

Somtimes I get real cravings for onion bhaji, they're a such a treat in my book. I don't eat a lot of deep fried foods but you have to make some exceptions for things like these. The chickpea flour is really important for getting the right flavour, but if you can't get any you can substitute other flours. If you can though, try and use chickpea flour or they just won't be the same.

Onion Bhaji

Ingredients
6 tbsp chickpea flour
6 tbsp self raising flour
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp cumin
1-2 tbsp peanut oil*
2/3 cup ice water
2 onions, cut in half and thinly sliced
3 garlic cloves, crushed
Peanut oil*, for frying 

*If you have allergies, substitute vegetable oil

To Make
1. Combine the flours, salt and spices in a bowl and whisk together. Whisk in the oil and then gradually add the iced water, whisking constantly. 
2. Add the sliced onions and crushed garlic and fold through until the onion is completely coated in the batter. Let it all rest in the fridge for 30 minutes.
3. Heat plenty of oil in a saucepan or wok. Test the heat of the oil by dropping in a tiny amount of batter. If it floats to the surface the oil is hot enough, if it sinks to the bottom of the oil then it's not there yet.
4. When the oil is hot, add large tablespoons of batter to the oil and deep fry until just golden. This should take 4-5 minutes and  you'll need to flip them over after the first two minutes. Once cooked, remove and drain on a wire rack or on crumpled paper towel to drain as much oil off as possible. 
5. Fry the fritters in batches until you have used up all the batter. Eat hot! 

NOTE- These are best freshly cooked straight from the pan but can also be made in advance and kept warm (or even reheated) in the oven. 

Makes approximately 20 onion bhaji (this will vary depending on how big your spoonfuls are).

Burmese Sticky Rice Cake

Time to share with you another delicious recipe from the lovely cuisine of Myanmar. This sticky rice cake is so more-ish because it's incredibly tasty and not too sweet! Flavoured with peanuts, sesame seeds and coconut with the use of brown sugar to make a caramelised sticky treat. This is a nice one to get out for your new year celebrations, it's nice to bring in the new year by trying something new :)

Burmese Sticky Rice Cake

Ingredients
1 1/2 cups Thai sticky rice
2/3 cup brown sugar
1/3 cup sesame seeds
1/4 tsp salt
1/3 cup chopped peanuts
1/3 cup raisins (optional)
2 1/4 cups water
Handful of peanut halves
1/4 cup unsweetened desiccated coconut

To Make
1. Rinse the sticky rice with cold water and place in a large non stick saucepan. Add the brown sugar, sesame seeds, salt, chopped peanuts, raisins and water and bring to a boil. Once boiling, reduce the heat to the lowest setting and let cook, covered, for about 25 minutes. When it is done cooking it will have absorbed almost all of the water. Remove from the heat and let sit, covered, for 10 minutes.
2.  Lightly grease a 9 inch by 9 inch (or similar) size dish and line the bottom of it with non stick baking paper. Gently stir the rice and transfer to the prepared dish. Press down lightly to evenly distribute and compress the rice. Sprinkle the peanut halves and coconut on top and gently press down so that they stick to the top.
3. Let stand for 30 minutes or so and then cut into squares to serve. Do not refrigerate. Store any leftovers on an airtight container at room temperature.

Makes 1 x 9 in by 9 in rice cake, approximately 20-25 slices.

This month I'm featuring vegan recipes from Myanmar (Burma).

Check out my other Burmese recipe posts:

Vegan Fish Sauce

Ohn No Khao Swe with Chickpea Tofu

Burmese Tomato Salad

Gin Thoke (Ginger Salad)

Gin Thoke (Burmese Ginger Salad)

I came onto the blog today thinking to share another great Burmese recipe with you for Myanmar month, I was halfway through posting up my Burmese Sticky Rice cake when I realised that so soon after Christmas most people are probably well and truly dessert-ed out! So instead I'll share with you this rather special, very healthy and very fresh salad.

It's a ginger salad, yes, ginger. You might think that is a bit too strong to be a main ingredient in a salad, but this salad uses beautiful fresh ginger which you pickle yourself the night before making the salad. The pickling softens the ginger and smooths the punchy flavour and the end result is really so delicious. I served it up at my Burmese Dinner party and everyone absolutely loved it. It makes a perfect addition to a big meal because the fresh crunchy salad and zingy ginger are so refreshing and make a light and tasty accompaniment to heavier dishes.

Ingredients
1/2 cup grated fresh ginger
1/4 cup lime juice (or a mixture of lemon and lime)
1 tbsp. sesame seeds
3 cloves garlic, thinly sliced
2 tbsp. peanut oil
1 small quarter green cabbage , finely shredded
2 small tomatoes, chopped
1/2 green chilli, finely chopped
1/4 cup peanuts, finely chopped
2 tbsp. light soy sauce
1 tbsp. chickpea (besan) flour

To Make
1. Combine the grated ginger and lime juice in a jar and shake well. Let sit in the fried overnight, or for about 12 hours. If possible, take it out and shake it a couple of times during the 12 hours.
2. Dry roast the sesame seeds in a pan over a low-medium heat until slightly browned. Remove and set aside to cool. Heat the peanut oil in the pan and fry the garlic slices until they start to brown and go a bit crispy. Remove from the pan with a slotted spoon to cool. Keep any remaining oil from the pan in a jar or small bowl.
3. Squeeze the lime juice from the ginger and add any juice squeezed out to the jar with the cooled garlic oil. Combine the shredded cabbage, tomatoes, ginger, chilli, peanuts and chickpea flour in a large bowl and toss to combine.
4. Add the soy sauce to the jar with the garlic oil and lime juice and shake to combine. Pour over the salad and toss through. Top the salad with the fried garlic chips and serve.

Serves 4-6 as a side salad.

This month I'm featuring vegan recipes from Myanmar (Burma).

Check out my other Burmese recipe posts:

Vegan Fish Sauce

Ohn No Khao Swe with Chickpea Tofu

Burmese Tomato Salad

Burmese Sticky Rice Cake

Burmese Tomato Salad

Growing up I was always a complete tomato fanatic, and I still find it pretty hard to go past a recipe for tomato salad! This Burmese one is one of the best I've ever made, definitely. It's flavoured by the quintessentially Burmese ingredients of sesame seeds, peanuts, chickpea flour and (vegan) fish sauce. One of my favourite things about tomatoes in salads is that they really soak up the dressing and take on all the wonderful flavours.

This makes a colourful and fresh addition to a family feast, potluck or gathering. The Burmese make it with fish sauce, but I've substituted my home made vegan fish sauce instead - you can, of course, use either.

Burmese Tomato Salad

Ingredients
1 tbsp. sesame seeds
1 tbsp. chickpea (besan) flour
4 tomatoes, roughly diced
1 small onion, finely diced
2 cloves garlic, finely minced
1 green chilli, finely minced (remove the 'placenta' of the chilli if you want it mild)
2 tbsp. finely chopped coriander
2 tbsp. finely chopped peanuts
1 tbsp. lime juice
1 tbsp. vegan fish sauce

To Make
1. In a small frypan, dry toast the sesame seeds until just golden. Set aside cool. Then dry toast the chickpea flour unto just starting to go golden, tossing frequently to ensure even toasting. Set aside to cool. At this stage you can also toast the peanuts, if you are using peanuts that are not already roasted.
2. Combine all ingredients in a bowl and gently mix with your fingers. Serve.

Serves 4 as a side salad.

This month I'm featuring vegan recipes from Myanmar (Burma).

Check out my other Burmese recipe posts:

Vegan Fish Sauce

Ohn No Khao Swe with Chickpea Tofu

Gin Thoke (Ginger Salad)

Burmese Sticky Rice Cake

Vegan Ohn No Khao Swe (Burmese Noodles) with Chickpea Tofu

The first dish I'm sharing for Burmese food month is Ohn No Khao Swe, one of the countries most common and popular dishes. It's traditionally made with chicken, but I've substitited another Burmese food staple, chickpea tofu. I made my own chickpea tofu according to this recipe from a blog called Girl Eats World. I followed the recipe to the letter when I made it, so rather than reproduce her hard work I've linked to her original recipe. It was delicious and surprisingly easy to make! If you don't feel like doing it, you can substitute some bought tofu, although it won't have the beautiful flavour of the chickpea tofu.

The soup that these noodles and tofu are immersed in - oh my goodness - I don't think I have adequate words to express it! It's the tastiest curry soup I've ever made, no exaggeration! Really something special! It utilises my lovely home made fish sauce, as does many of the Burmese recipes I'll be sharing over December.

Vegan Ohn No Khao Swe with Chickpea Tofu

Ingredients
2 tbsp peanut oil
1/2 inch fresh ginger, peeled
4 cloves garlic, peeled
2 shallots, sliced
2 onions, 1 sliced and 1 diced
2 tbsp chickpea (besan) flour
3 cups "chicken" stock (use a veggie based chicken stock or substitute with vegetable stock)
1 cup coconut milk
1/2 tsp turmeric
1 tsp chilli flakes
1 tsp paprika (optional)
2 tbsp vegan fish sauce (plus more to taste, if you like)
1/2 batch chickpea tofu
300-400g Thin rice or wheat noodles 
Lime, cut into wedges to serve
Fried shallots, to garnish (optional)
Fresh coriander, to garnish (optional)

To Make
1. Heat oil in a large frypan or wok and cook the sliced onion until golden. Combine cooked onion, fresh ginger, garlic and shallots and make a paste (i.e. in a food processor or a mortar and pestle, add 1/3 of a cup of water if using a blender or food processor).
2. Cook the diced onion in the remaining oil in the pan for 2-3 minutes and then add your paste and cook for a further 1-2 minutes. Mix chickpea flour with 1/4 cup cold water and add to the pan along with the 'chicken' stock, coconut milk, turmeric, chilli flakes and paprika. Bring to a simmer and then add the vegan fish sauce.
3. Cook your noodles according to the instructions on the packet. Once cooked, distribute evenly amongst four bowls (or, serve in one large bowl like in the picture above) and top with cubes of chickpea tofu. Ladle the hot soup/sauce over the noodles and tofu and garnish with lime wedges, fried shallots or coriander. Drizzle additional fish sauce over the dish to taste.

Serves 4.

This month I'm featuring vegan recipes from Myanmar (Burma).

Check out my other Burmese recipe posts:

Vegan Fish Sauce

Burmese Tomato Salad

Gin Thoke (Ginger Salad)

Burmese Sticky Rice Cake

Vegan Fish Sauce

After a couple of months of minimal blogging and no featured countries, I'm getting back into the swing of it. This month's featured country is Myanmar, which I was really excited about. You should be too, it's completely delicious and I have some great thing to share with you this month!

Fish sauce is pretty ubiquitous in Burmese cuisine, so it was an obvious starting point for this country. I'm not big on buying substitutes, they tend to be full of letters and numbers and sometimes don't even taste like the product they're trying to replace. So I figured I would make my own. 

Fish sauce has a couple of distinct elements - 1) salty, sour flavour and 2) rancid smell. I think this version does pretty well on both! I kept a bottle of the real stuff next to me on the bench while I was concocting it and I think actually they tasted pretty much the same. This vegan version won't be as clear as the real stuff, it goes a bit cloudy because of the miso, so remember to shake it up before you use it.

A lot of recipes for vegan fish sauce add sugar, however, when I was tasting the actual fish sauce I didn't get sweetness from it so I think it's not necessary at all & lets face it - less sugar in our lives can only be a good thing.

Vegan Fish Sauce

Ingredients

1 tsp red miso

1 tsp black miso

1/4 cup water

1/3 cup light soy sauce

1 tbsp pineapple juice

To Make:

1. Place the two types of miso in a small bowl or jar and add a little bit of the water. Stir vigorously to make a smooth runny paste with no lumps. 

2. Gradually add in the rest of the ingredients, stirring as you go to keep the consistency smooth.

3. That's it. Bottle it up and store in the fridge.

Use in any recipe which calls for fish sauce or just add to any Asian style dish.

Makes about 1 cup vegan fish sauce.

This month I'm featuring vegan recipes from Myanmar (Burma).

Check out my other Burmese recipe posts:

Ohn No Khao Swe with Chickpea Tofu

Burmese Tomato Salad

Gin Thoke (Ginger Salad)

Burmese Sticky Rice Cake