She's back......... from eating around the world at home to share a few more of her latest meals. We have been traveling now for about 5 weeks and each day when we think we where do we go today we are amazed at how many places we have never been to eat This past week we went to some cool places like Myanmar aka Burma and Japan. Wow some goof food there.
Given that we are on strict stay at home orders today we decided to go to China for a good ole stir fry using ingredients we already had at home.
MYANMAR aka BURMA
We wanted something a little different so we headed to Burma for Burmese Spaghetti. Holy cow this was so good but a very good lesson was learned today. This recipe needs to simmer for 2 hours and since I didn't fully read the recipe we didn't get to eat until very late. It was worth the wait but next time I will read all recipes in the entirety.
This recipe came from WOK EVERY DAY by Barbara Grunes and Virginia Van Vynckt
In a blender or food processor, combine about half of the onions, garlic, ginger, cayenne pepper to taste, turmeric and coconut milk. Process until solid ingredients are finely minced. Set aside.
In a wok over medium-high heat, heat the sesame and peanut oils. Add the remaining onions and stir fry for 6-7 minutes, or until brown and tender. Add the ground beef and cook for 4-5 minutes, or until no longer pink. Add the coconut milk mixture, the 3/4 cup water and shrimp paste or fish sauce. Bring it to a simmer, reduce the heat to medium-low, cover and cook for 1-1/2 - 2 hours, or until the liquid has turned into a thick, somewhat oily gravy and the spice flavors have blended. Check occasionally and add more water as needed. Season with salt and to taste. Serve immediately over the spaghetti. Top of with the accompaniments. You can make ahead and refrigerate for up to 2 days.
I used canned coconut milk because it is not watered down. I accompanied with the deep fried onions but used shallots instead.