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Monday, December 11, 2017


The Chef of this dish mentioned that Burmese cuisine is influenced by its' neighboring countries, China and India.  Soy sauce and noodles are obviously the result of Chinese influence but curry is definitely an Indian invention.  According to the chef, Burmese curries are much lighter.  I am not sure if she meant this curry but I find this curry rather spicy, perhaps it is the dried chilli species which I used.  It's rather spicy hot.
Anyway, this curry is quite different from many of our Malaysian style curries but tastes good especially after resting and reheating.  You can cook this curry dry or with some gravy, it is still as good.
Recipe adapted from ‘500 Curries’ with slight modifications

500 gm pork with some fats or pork belly [– cut into big size pieces
Garnish - Some blanched green beans or shredded cucumber and chilli shreds 
3 tbsp tamarind juice
3 shallots – finely chopped
1 tbsp chopped garlic
2 tsp turmeric powder
1 tbsp fish sauce
1 tsp sugar to taste
1 tsp dark soy sauce
Ingredients For Curry Paste
8 dried red chillies – soaked
1 inch piece ginger – cut small pieces
2 lemongrass – finely chopped
1 /2 tbsp galangal- chopped
1 tbsp shrimp paste or belacan granules
2 tbsp soft dark brown sugar

  1. Blend ingredients for curry paste in a blender until fine.
  2. Heat a non stick pan,  add in the pork pieces and fry continuously for 1-2 minutes or brown.  Add in the curry paste and stir fry to mix and coat pork slices with the curry paste.
  3. Cook the meat over low heat, stirring occasionally until the meat has changed colour or until aromatic.
  4. Add in the dark soy sauce and turmeric powder, stir to mix well.  Add in some water, cover to simmer over low heat for 30-40 minutes are until pork pieces are tender.
  5. Lastly, add in the seasoning, shallots, garlic and tamarind juice.  Stir to mix well until gravy boils.
  6. Dish up, serve with red chilli shreds, shredded cucumber or blanched long green beans.

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