Mohinga

Name: Mohinga
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: peanut oil: 1/2 cup; Turmeric powder: 1 1/2 tbsp; red onion, sliced and diced: 1/2; white part of lemongrass, sliced and diced: 1; piece of ginger: 3 cm; cloves of garlic, sliced: 2; sweet paprika: 1 tbsp; shrimp paste: 2 tbsp; chickpeas, crushed and cooked: 4 tbsp; grams of toasted rice powder: 85; fish sauce: 4 tbsp; red shallots, peeled: 3; hardboiled eggs: 2; cup of boiled banana trunk: 1/2; cups of cooked vermicelli noodles: 3; leaves of coriander: 4; snake beans, sliced: 4; whole catfish, cleaned; lemongrass stalk: 2; gloves garlic: 2; liters of water: 2

Features:

Cuisine:

45 mins
Serves 4
Easy

Ingredients

1/2 cup peanut oil
1 1/2 tbsp Turmeric powder
1/2 red onion, sliced and diced
1 white part of lemongrass, sliced and diced
3 cm piece of ginger
2 cloves of garlic, sliced
1 tbsp sweet paprika
2 tbsp shrimp paste
4 tbsp chickpeas, crushed and cooked
85 grams of toasted rice powder
4 tbsp fish sauce
3 red shallots, peeled
2 hardboiled eggs
1/2 cup of boiled banana trunk
3 cups of cooked vermicelli noodles
4 leaves of coriander
4 snake beans, sliced
whole catfish, cleaned
2 lemongrass stalk
2 gloves garlic
2 liters of water

How to Make Mohinga

To prepare the broth, add the lemongrass, catfish, water, garlic and turmeric to a large skillet.
Bring the mixture to a boil over high heat and remove any impurities that float to the surface.
Reduce the heat to low settings and simmer the ingredients for20 minutes.
Strain the broth using a suitable filter.
Remove the meat from the bones.
Set aside the broth and meat
Make a paste of mortal, pestle, lemongrass, red shallots, garlic, ginger and chillis. Set aside.
In a skillet, heat the oil over low medium heat and stir in turmeric.
Stir in onion, lemongrass, ginger and garlic. Cook for 6 minutes.
Return the broth over medium head.
Stir in crushed chickpeas, rice and fish sauce.
Season with salt and black pepper.
Summer for about 30 minutes.
Cook the vermicelli noodles according to instructions.
Pour the broth over the noodles.
Garnish with coriander and chilli flakes.

Trivia

Did you know that none of the food is baked in Thailand? Most households in Thailand don’t have an oven and make do with a stove.