Wake up your taste buds with a foray into Burmese cuisine! The Burmese Breakfast Stew is more than just your average breakfast; it’s a hearty, filling meal that delivers maybe unexpected but definitely full-on flavors. Savory, spicy, with a hint of sourness, it’s a staple that’s served up in Myanmar on chillaxed weekends and special occasions.
Your socks will be blown off by the complexity of this dish. Burmese Breakfast Stew is a combo of succulent chicken, wholesome lentils, and a bunch of aromatic spices all slow-cooked to perfection. What’s not to love, right? Especially when it’s cold outside, and you need to jumpstart your day in the warmest, most comforting way.
With my recipe, it takes a total of 80 minutes to prepare the perfect Burmese Breakfast Stew with an unforgettable taste. Trust me; it’s worth the effort. So let’s get your cook on!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Servings: 4-6 people
- Yield: 1 large pot of stew
Now, on to the ingredients you’ll need to whip up this delightful stew.
Ingredients & Equipment You’ll Need
You’ve got your main players: chicken and lentils, but let’s dive into everything else you’re gonna need:
- 500g chicken (you can switch it up with tofu for a vegan option)
- 200g lentils
- 1 large onion
- 2 cloves of garlic
- 500ml water
- 2 tablespoons fish sauce
- 1 tablespoon turmeric
- And a pinch of chili powder for that extra kick
As for your kit, you’ll need a big ole’ stewing pot and a ladle.
Every ingredient serves a purpose in this recipe, the lentils for that wholesome goodness, the fish sauce for the umami kick, and the chili powder for the heat. As for substitutions, you can swap fish sauce with soy sauce if you’re out, and substitute turmeric with curry powder for a different twist!
How To Make Burmese Breakfast Stew
- First up, rinse your lentils under cold water until the water runs clear.
- Then cut your chicken into pieces, but remember, the smaller the parts, the quicker they cook.
- Get your pot on the fire, throw in the chicken, lentils, chopped onion and garlic, turmeric, chili powder and water. Let everything boil for around 40 minutes until the stew thickens.
- Add fish sauce, and boil for another 20 minutes until the flavors meld together, and then you’re done!
Tips For The Best Results
- Use fresh ingredients for the best taste.
- Don’t skip the boiling process; it helps the ingredients meld together.
Storage Tips
- You can store the stew in the fridge in an airtight container for up to 3 days.
- For longer storage, freeze it. It’ll keep for up to 3 months.
Frequently Asked Questions
Q: Can I make this dish vegan?
A: Absolutely, just replace the chicken with tofu and use soy sauce in place of fish sauce!
Q: Can I freeze Burmese Breakfast Stew?
A: Yes, it freezes quite well. Just remember to cool the stew before freezing it and store in airtight containers.
Nutritional Facts of Burmese Breakfast Stew
This stew is high in protein, low in fat, packed with iron and fiber, and is gluten- and dairy-free!
There you have it, a warm, hearty Burmese Breakfast Stew���perfect for those chilly mornings. This dish is versatile; serve it alone, or with some fresh bread or rice on the side. Enjoy every bite! And remember, good food is a good mood!
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