Steamed Egg Curry

Steamed Egg Curry

 

This is a popular dish in my hometown of Ye-U and the surrounding countryside of Sagaing Region. I learned how to cook steamed egg curry by watching my mother, who often made it for us. Fortunately it’s easy to make and almost everybody loves steamed eggs, so get cooking.

Preparation time: 1o min

Cooking time: 10- 15 min

Overall time: 20- 25

Cuisine: Myanmar (Burmese)

Ingredients

5 eggs

3 whole onions

1 bulb Burmese garlic

A thumb of ginger

4 tomatoes

Fresh 3 chili peppers

2 dried chili

3 table spoons of fish sauce

3 tablespoons of chicken powder

3 tablespoons of vegetable oil

Coriander

A pinch of salt

 

Instructions

1.   Soak the dried chili in a bowl of water. Peel the ginger and garlic. In a large bowl, beat the eggs and chicken powder finely.

2.  Cook the egg mixture by double boiling it (submerging a pot within an outer pot of boiling water).

3.   When the egg is cooked, you will get a block of egg. Cut this block to cube sizes and set them aside.

4.  Remove the seeds from the dried chili and drain the water. Mashed it together with the ginger and garlic in a mortar until it becomes a paste. Cut the onion and tomato into small pieces.

5.   Heat the pan and put some oil in it. Add the garlic paste and cook it for two minutes. Add the onion, tomato and a glass of water and cook until it turns to curry.

6.  Add the salt, chicken powder and fish sauce and then taste. Add the steamed egg and chili into the curry and cook for two minutes.

7.   Top the dish with some coriander and serve warm.