Difference between revisions of "Hinjo"
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# Heat [[oil]] in a saucepan until very hot. | # Heat [[oil]] in a saucepan until very hot. | ||
# Then fry the [[onion]], [[garlic]] and [[turmeric]] for 30 seconds. | # Then fry the [[onion]], [[garlic]] and [[turmeric]] for 30 seconds. | ||
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# Add [[salt]] to taste. | # Add [[salt]] to taste. | ||
| − | [[Category:Burmese | + | [[Category:Burmese cuisine]] |
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[[Category:Green tomato Recipes]] | [[Category:Green tomato Recipes]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
[[Category:Rhubarb Recipes]] | [[Category:Rhubarb Recipes]] | ||
[[Category:Dried shrimp Recipes]] | [[Category:Dried shrimp Recipes]] | ||
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Latest revision as of 15:55, 11 July 2012
Description
Hinjo (Burmese Sour Soup) is best served with rice.
- Serves 4
Ingredients
- 2 teaspoons sesame oil
- 1 onion, finely sliced, lengthwise
- 2 cloves garlic, crushed
- ¼ teaspoon ground turmeric
- 3 green tomatoes, chopped
- 1 cup spinach or other greens, torn
- 5 – 6 cups rhubarb or fish stock, or boiling water
- ¼ teaspoon dried shrimp paste
- salt to taste
Procedures
- Heat oil in a saucepan until very hot.
- Then fry the onion, garlic and turmeric for 30 seconds.
- Add in the tomatoes and spinach.
- Stir for another 30 seconds then add the stock or water.
- Let the mixture boil.
- Add the shrimp paste, cover the pan and let it simmer over low heat until vegetables are soft.
- Add salt to taste.
