(A Sone Thote) Traditional Burmese Noodle Salad Combo | Street Food
Recipes in this Video
Fried wings, particularly Buffalo wings, originated in Buffalo, New York, in the 1960s. They quickly became a staple in American cuisine, especially at bars and during sporting events. The dish is celebrated for its crispy texture and flavorful sauces, often enjoyed with celery and blue cheese dressing. Today, variations abound, with different sauces and cooking methods, making wings a beloved snack across the globe.
Ingredients
- ●chicken wings
- ●all-purpose flour
- ●cornstarch
- ●baking powder
- ●salt
- ●black pepper
- ●garlic powder
- ●onion powder
- ●cayenne pepper
- ●vegetable oil
- ●hot sauce
- ●butter
- ●parsley
Instructions
- 1Pat chicken wings dry with paper towels.
- 2In a large bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- 3Toss the wings in the flour mixture until evenly coated.
- 4Heat vegetable oil in a deep fryer or large pot to 350°F.
- 5Carefully add wings in batches, frying until golden brown and crispy, about 10-12 minutes.
- 6Remove wings and drain on paper towels.
- 7In a separate bowl, melt butter and mix with hot sauce.
- 8Toss the fried wings in the hot sauce mixture until well coated.
- 9Garnish with chopped parsley before serving.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: cornmeal
Whole wheat flour adds fiber, while cornmeal is often cheaper.
hot sauce
Healthier: vinegar-based hot sauce
Cheaper: sriracha
Sriracha provides spice with a different flavor profile.
Techniques
Equipment
Also Known As
Dinuguan is a traditional Filipino dish that showcases the use of pork and its blood, often served during special occasions or as a comfort food. Its rich, savory flavor is complemented by vinegar and spices, making it a unique culinary experience. In modern times, it has gained popularity beyond the Philippines, with variations appearing in other Southeast Asian cuisines.
Ingredients
- ●pork belly
- ●pork offal
- ●pork blood
- ●garlic
- ●onion
- ●ginger
- ●vinegar
- ●soy sauce
- ●green chili
- ●bay leaves
- ●black pepper
- ●salt
- ●water
Instructions
- 1Cut pork belly and offal into bite-sized pieces.
- 2Heat oil in a pot over medium heat until shimmering.
- 3Sauté garlic, onion, and ginger until fragrant, about 2-3 minutes.
- 4Add the pork belly and offal; cook until browned, about 5-7 minutes.
- 5Pour in vinegar and let it boil without stirring for 2-3 minutes.
- 6Add soy sauce, water, and bay leaves; bring to a simmer.
- 7Stir in the pork blood, mixing well to combine.
- 8Add green chili, black pepper, and salt; adjust seasoning to taste.
- 9Cover and simmer for 30-40 minutes until meat is tender.
- 10Stir occasionally to prevent sticking; add more water if necessary.
- 11Serve hot with rice or puto (rice cakes).
Ingredient Alternatives
pork blood
Healthier: beef blood
Cheaper: chicken blood
Chicken blood is often more affordable and provides a similar texture.
pork belly
Healthier: turkey breast
Cheaper: pork shoulder
Pork shoulder is less expensive and still flavorful.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
- ●1 tbsp fresh parsley, chopped
Instructions
- 1In a bowl, combine olive oil, minced garlic, paprika, salt, black pepper, lemon juice, and chopped parsley.
- 2Add the shrimp to the marinade and toss to coat evenly.
- 3Cover the bowl and let the shrimp marinate in the refrigerator for at least 30 minutes.
- 4Preheat the grill to medium-high heat.
- 5Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand).
- 6Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
- 7Remove the shrimp from the grill and let them rest for a minute before serving.
- 8Serve the grilled shrimp with additional lemon wedges and garnish with more parsley if desired.
Equipment
Originating from the Philippines, Nilagang Baka is a comforting beef soup traditionally enjoyed during family gatherings. Its name translates to 'boiled beef,' highlighting the simplicity of its preparation. The dish showcases the Filipino love for hearty, flavorful meals, often served with rice. Today, it remains a staple in Filipino homes and has gained popularity in global Filipino cuisine, often adapted with various vegetables and spices.
Ingredients
- ●beef shank
- ●water
- ●potatoes
- ●corn
- ●green beans
- ●cabbage
- ●onions
- ●garlic
- ●black peppercorns
- ●fish sauce
- ●salt
- ●scallions
- ●bay leaves
Instructions
- 1Place beef shank in a large pot and cover with water.
- 2Bring to a boil over high heat, skimming off any foam that forms.
- 3Reduce heat to medium and add onions, garlic, and black peppercorns.
- 4Simmer for 1-2 hours until beef is tender.
- 5Add potatoes and corn, cooking until potatoes are fork-tender, about 15-20 minutes.
- 6Stir in green beans and cabbage, cooking for an additional 5-7 minutes.
- 7Season with fish sauce and salt to taste.
- 8Garnish with chopped scallions before serving.
Ingredient Alternatives
beef shank
Healthier: lean beef
Cheaper: beef chuck
Lean beef reduces fat content while chuck is more economical.
fish sauce
Healthier: soy sauce
Cheaper: salt
Soy sauce is a vegetarian alternative while salt is more accessible.
Techniques
Equipment
Also Known As
Ingredients
- ●2 whole red snapper, cleaned and scaled
- ●1 inch ginger, sliced
- ●3 cloves garlic, minced
- ●2 green onions, chopped
- ●1/4 cup soy sauce
- ●1 tablespoon sesame oil
- ●1 tablespoon rice wine
- ●1/2 teaspoon black pepper
- ●1 lime, sliced
- ●Fresh cilantro for garnish
Instructions
- 1Prepare the red snapper by cleaning and scaling it thoroughly.
- 2Make three diagonal cuts on each side of the fish to help it cook evenly.
- 3In a small bowl, mix together the soy sauce, sesame oil, rice wine, and black pepper.
- 4Place the ginger slices and minced garlic inside the cavity of the fish.
- 5Drizzle the soy sauce mixture over the fish, ensuring it gets into the cuts and cavity.
- 6Place lime slices on top of the fish and sprinkle with chopped green onions.
- 7Set up a steamer pot with water and bring it to a boil.
- 8Once boiling, place the fish on a heatproof plate and put it in the steamer basket.
- 9Cover and steam the fish for about 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
- 10Remove the fish from the steamer and garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●1 lb calamari tubes
- ●1/2 lb shrimp, peeled and deveined
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●1 lemon, juiced
- ●1 tbsp olive oil
Instructions
- 1Rinse the calamari tubes under cold water and set aside.
- 2In a food processor, combine the shrimp, breadcrumbs, Parmesan cheese, garlic, parsley, salt, black pepper, and red pepper flakes. Pulse until the mixture is well combined but still chunky.
- 3Stuff each calamari tube with the shrimp mixture, leaving a little space at the end to allow for expansion during cooking. Secure the ends with toothpicks if necessary.
- 4In a large steamer pot, bring water to a boil. Place the stuffed calamari in the steamer basket and cover.
- 5Steam the calamari for about 10-12 minutes, or until the calamari is opaque and cooked through.
- 6While the calamari is steaming, mix the lemon juice and olive oil in a small bowl to create a dressing.
- 7Once cooked, remove the calamari from the steamer and let it cool slightly before removing the toothpicks.
- 8Slice the stuffed calamari into rings and drizzle with the lemon dressing before serving.
Equipment
Eggs curry is a popular dish in Burmese cuisine, often enjoyed with rice. It reflects the use of spices and coconut milk typical in Southeast Asian cooking.
Ingredients
- ●4 large eggs
- ●2 tablespoons vegetable oil
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1 tablespoon ginger, minced
- ●2 medium tomatoes, chopped
- ●1 teaspoon turmeric powder
- ●1 teaspoon chili powder
- ●1 teaspoon cumin powder
- ●1 teaspoon coriander powder
- ●1/2 teaspoon salt
- ●1/2 cup coconut milk
- ●1/4 cup water
- ●Fresh cilantro for garnish
Instructions
- 1Hard boil the eggs in a pot of water for about 10 minutes. Once done, cool them under cold water, peel, and set aside.
- 2In a pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent.
- 3Add the minced garlic and ginger to the pan, and sauté for another minute until fragrant.
- 4Stir in the chopped tomatoes and cook until they soften and break down, about 5 minutes.
- 5Add the turmeric, chili powder, cumin, coriander, and salt. Mix well and cook for another 2 minutes to toast the spices.
- 6Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
- 7Carefully add the boiled eggs to the curry sauce, spooning the sauce over them. Simmer for 5-7 minutes to allow the flavors to meld.
- 8Garnish with fresh cilantro before serving.
- 9Serve hot with rice or bread.
Equipment
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