Burmese Chin Hin Sour Soup Food

OHN-NO-KAUK-SWE (BURMESE CHICKEN SOUP)

Steps:

• Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside.
• Rub the chicken with the fish sauce, and set aside.
• Dissolve the chickpea flour in the water, and set aside.
• In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste.
• Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening.
• While the soup is cooking, prepare the garnishes, and set aside.
• While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.).
• When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil.
• While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve.
• Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce.
• Attack with a spoon and fork while the soup is hot.
• Note: We use all the garnishes -- liberally.

BURMESE CHIN HIN SOUR SOUP

Steps:

• Heat oil in saucepan and quickly saute onion, garlic and turmeric.
• Add tomatoes and spinach. Stir well and add stock.
• Bring to a boil, reduce heat to simmer and cook until vegetables are tender. Salt to taste.
• Add rice to bottom of soup bowl and ladle soup over rice. Serve.

CHIN-CHIN

Steps:

• Combine flour, sugar, and baking powder in medium bowl.
• Stir in egg and milk until mixture is crumbly.
• With hands, work in butter until well blended.
• Let stand at room temperature for 30 minutes.
• In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
• On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
• With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds.
• Make a slit in center of each diamond and pull an end through the slit.
• Repeat with remaining dough until gone.
• Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.
• Sprinkle with confectioners' sugar.

CHIN CHIN

Steps:

• Heat up the oil at medium high for 20 minutes. when you are ready to fry lower the heat to low for 5 minutes so that the cookies dont burn.
• Mix the dry ingredients. Sift the flour with the baking powder, salt, and nutmeg in a large bowl. add the sugar to the flour and mix well.
• Add the butter to the flour and mix well until the butter is well incorporated with the flour.
• In a separte bowl, wisk the eggs with the water; add it to the flour mixture. Knead it well for 1 minute until it form a nice smooth ball. (if the dough is sticky, my secret is to make a little of the flour mixture and then add it to the dough instead of just adding plain flour. The cookies is tastier when you add a flour mixture as explained in step 2. If you add plain flour to the sticky dough it will subtract from the taste. But i am sure with trial and error you will get the correct consistency at first try.).
• It is important to put the dough in the fridge for 30 minutes before you start to shape them. I shape the dough into a round ball and cut it into 4 equal parts. When they are cool, I start out with 1 part while I leave the others in the fridge to continue cooling. I put seran wrap or any container to cover the dough so it does not dry on the surface. ( it is not nessasary to cool the dough, but from experience it makes the rolling and frying much easier and the cookies looks very neat as it helps it from sticking together or breaking apart.).
• When I roll the dough, I use my hands to shape it to a rectangle or a square. I pour small flour on a board and some more over a rolling pin, and some on a nice sharp serated knife or any long knife. There are two ways to cut the chin chin. The easy way is to roll the dough and cut it into 2inches wide by 1/4 inch thick. then you cut it across in the shape of a diamond. You then slit a hole in the middle of the diamond and carry the tip of the diamond and put it in the hole backwards and strech it. Dont strech the dough too much or it will break apart. also you dont have to slit the hole. I just pinch a hole in the middle of the diamond and push the tip backwards and strech. Make sure the hole you pinch is not too big or it might break apart while frying. Ok, the harder less complicated method is to roll the dough thinner 1/6 inch thick by 1/2 inch width. This should look like long skinny strips. Then you cut each strip into squares. Most people settle for this harder but easier method. Make sure that the chin chin is not dusted with too much flour.
• Frying. Like i said earlier preheat the oil and reduce it to low for 5 minutes when ready to fry. if the chin chin gets brown right away then that means that this chin chin has burned and did not cook properly because the oil is too hot. Lower the heat and wait 3 minutes before you attempt to fry again. Dont put too much or it will burn the oil. When you put the chin chin in the oil, it should take about 3 to 4 minutes to cook right. If it is not browning after 1 minute, raise the temperature to high until it browns a golden brown. What I do is I always lower the heat to low when I am not frying. But when I fry, I increase the heat to high. then I lower it at low for 3 minutes before I put it the next batch of cookies to fry. This is all trail and error, but I assure it will be easier with experience. Tip: Also remember that according to the size of the pan you frying you have to adjust the oil because this is deep frying. the oil should be atleast 1 1/2 inch deep in any pan you use. The wider the pan the quicker you can fry the chin chin.