Introduction:

History and origins-
The origins of mohinga are difficult to pinpoint in the absence of extant records. Food processing tools used to ferment rice dating to the Pyu city-states have been discovered, showing that the tradition of making rice vermicelli, the key starch used in mohinga, has a long history.

The origins of mohinga: Myanmar’s national dish of fish soup made with rice noodles, are difficult to pinpoint due to a lack of records. However, there are some theories:

Rice vermicelli-
The earliest reference to mohinga is in a poem by the poet U Ponnya during the Konbaung dynasty. The discovery of tools used to ferment rice in Pyu city-states shows that the tradition of making rice vermicelli, a key ingredient in mohinga, has a long history.

China-
Some believe mohinga originated in China, like many other Southeast Asian noodle dishes.
13th century-
Another theory attributes the dish’s current form to the designs of a 13th-century king.
Commoners-
Burmese history historian Khin Maung Nyunt suggests that mohinga was likely a commoner’s dish during pre-colonial times, as no formal recipe has been found in royal records or cookbooks.

Mohinga is really nice and famous for breakfast in Myanmar. Because it contains carbohydrate, minerals, nutritious, protein and proteins, which are essential for good health. There are several cooking methods of Mohinga.

Let’s begin to cook the dish Mohinga.

• Course Main Course
• Cuisine Myanmarian

• Servings 4-6
• Author Gourob & Sudip

Shrimp Cake Making:

Ingredients-

• 60 gm of Shrimp, Peeled
• 1/4 tsp Salt
• 1/4 tsp Sesame Oil
• 1 Small Onion, chopped
• 1 Egg White
• Arrowroot

Instructions-

1. First take the peeled prawns and wash them with clean water. Then mince the prawns with a knife. Then in a bowl add minced prawns, 1/4 teaspoon salt, 1/4 teaspoon sesame oil, finely chopped onion, and mash it with the prawns. When it is well kneaded, mix it well with an egg white and a little arrowroot. The arrowroot will give enough to thicken the mixture.

2. Now heat a frying pan with oil. After the oil is hot, drop the shrimp mixture into small balls with a tablespoon. In this way fry all the fish mixture in oil. When it turns light brown in color, remove it from the oil and keep it on paper.

Mohinga Cooking:

Ingredients-

• 200 gm of Rice Vermicelli or Noodles
• 200 gm of Roe Fish
• 4 pieces of Lemon Grass
• 2 cups of Water
• 1/4 tsp of Turmeric
• 1 tsp of Fish Sauce
• 1/2 tsp of Ginger, Finely Chopped
• 4 slices of Young Onion Chopped
• 50 gm of Cabbage, Finely Chopped
• 40 gm of Celery Leaves, Finely Chopped
• 2 Minced Onions
• 1/4 cup of Tamarind Water
• Chili Sauce
• Dry Chili Powder
• Chopped Coriander Leaves
• Hard Boiled Egg Slices
• Shrimp Cakes
• Lemon Slices
• Green Chillies Chopped

Instructions-

1. First take 200 grams of rice vermicelli or noodles. Then cook the rice vermicelli or noodles according to the packet instructions. After boiling, drain the water and keep it in a bowl.

2. Now wash 200 grams of roe fish well with clean water. After washing, cut into slices with a knife. Then boil water in a large saucepan. Add the cut roe fish in that water and lemon grass along with it. Keep boiling like this. When the fish is cooked, remove the fish from the water with the help of a spoon. After removing the fish, boil the remaining water or fish stock for another 15 minutes.

3. Now pick the boiled fish with a fork. Place another saucepan on high. Take the fishes that have been picked by the fork in that saucepan. Drizzle the fish stock over the fish.

4. Now spread 1/4 teaspoon of turmeric, as much salt, 1 teaspoon of fish sauce, 1/2 teaspoon of crushed ginger and three cloves of garlic on the fish. After frying, boil the fish for 30 minutes on low heat. Boil it with chopped onion, chopped cabbage, chopped celery and minced onion. After all the vegetables are cooked, reduce the heat. Keep warm on low heat only.

5. Take the noodles in a separate serving bowl. Then take chili sauce, chili powder, coriander leaves, egg, shrimp cake, tamarind water in a bowl according to your taste. Dip the food in the bowl and pour the fish soup. Eat hot. You can take lemon juice and green chilli as you wish.

After all these process the dish mohinga is ready now. Enjoy your meal.