This time, we'd like to introduce a regional dish of the Shan people - fermented meat and brown rice wraps. Before the meat reaches its sour stage, the rice is prioritized, and while any meat you like can be used, chicken is typically not used.
Ingredients
Source: Simply Recipe
- 1 can brown rice
- Pork (or) beef 10 kyat-tha (about 160g)
- Half a teaspoon of salt
- Seasoning powder, just enough
- A small amount of MSG powder
Method
Wash the brown rice thoroughly and soak it in water for about 15 minutes. Grind the meat until fine. Put the rice in a pot of boiling water, cook until half-done, then drain and steam it.
Once the rice is fully cooked, spread it out in a bowl and let it cool completely. Mix the ground meat and all the seasonings into the rice and knead thoroughly. Fold banana leaves (or) dried leaves into a triangular cone shape, put the kneaded rice mixture inside, and wrap it tightly to seal out air.
Leave it in the sun on the first day, then move it to a shady spot for the next 2 days. Once the meat is cooked and the rice has developed a sour taste, it's ready to eat.
It can be served together with garlic oil sauce, ginger shoots, spring onions, cucumber, and fried dried chili peppers.
Credit: Cooking Recipes
