Mohinga Recipes | Food Diaries | Zarnak Sidhwa | 22 Sep 2022 | Fast Food | Masala Tv

Ingredients:

• Jasmine rice 1/2 cup

• For The Stock:
• Water 3 cups
• Lemongrass, cut into 3-inch pieces 3 stalks
• Ginger thickly sliced crosswise 1”
• Bay leaves 5
• Ground black pepper 1 1/2 tsp
• Ground white pepper 1/2 tsp
• Salt 2 tsp
• Fish ½ kg

For The Soup:

• Oil 1/3 cup
• Lemongrass, minced 1 stalk
• Minced garlic 1/4 cup
• Minced ginger 3 tbsp
• Paprika 1 tbsp
• Turmeric 1 tsp
• Onions, diced 2
• Fish sauce 1/4 cup
• Salt a pinch
• Rice noodles 10 oz

For The Serving:

• Hard boiled eggs, sliced 3
• Chopped coriander 1/2 cup
• Lemons, cut into wedges 2
• Thinly sliced onion 1

Method:
For the mohinga, spread the rice across a baking pan and bake at 180 degrees C, giving the pan an occasional stir, until the rice is an even golden color and aromatic, for about 20 minutes. Cool to room temperature and grind. To make the broth, boil fish with the water, lemongrass, ginger, bay leaves, black and white pepper and salt. Simmer for 15 minutes or until the fish is done and let cool and then strain the stock and flake the fish, discarding bones and skin. Strain the broth through a fine strainer. Put it in a clean pan and simmer again. In a bowl, whisk together the powdered rice and a ladleful of the stock until no lumps remain. Stir into the broth. To make the soup, heat the oil. Add the lemongrass, garlic and ginger and stir-fry for 1 minute. Add the cooked fish, paprika, and turmeric, mashing the fish gently with a spoon to turn it into a coarse paste, and cook for about 1 minute. Pour the contents of the wok into the broth and bring to a brisk simmer. Add the onions and fish sauce. To serve, divide the boiled noodles among the bowls. Ladle the soup over the noodles and serve the hard-boiled eggs, crackers, coriander and lemon wedges alongside.

Ingredients:

• Salted butter, melted 1/2 cup
• Biscuit crumbs 1 1/2 cups
• Condensed milk 1 can
• Chocolate, chopped 2 cups
• Flaked coconut 1 1/3 cups
• Chopped nuts 1 cup