#First bite pizza allston how to#
#First bite pizza allston professional#

Dip the pieces of vegetables in batter and drop in hot oil.Season with a little salt, pepper, and chicken bouillon.Slice one onion and ½ zucchini or gourd (if available.Prepare tempura batter following directions on package.I suppose you can go the traditional way of adding a little corn starch, but I haven’t tried that. You can either buy the split pea flour or make it yourself by grinding some of the yellow peas in a coffee grinder. If, after simmering, your soup is still too runny, dissolve some split yellow pea flour in a cup of stock and add to your soup. Tip: the resulting soup should be creamy, but not too thick. After simmering for 10-15 minutes, add evaporated milk.Simmer for 10-15 minutes while you make the tempura.Pour the contents of the frying pan into the saucepan with the stock and mix well.

Add the diced chicken breast and cook for a few minutes.

Add turmeric and chili powder (about 1 tsp each).

Cook in high heat for two to three minutes, mixing well.

In a frying pan, heat up some of the peanut oil (about 4 tbsp.) and add minced garlic, ginger, 2 shallots (chopped).

In a saucepan, boil the chicken stock with two shallots (diced).

You may use a pressure cooker to speed up the process (no need to soak overnight).

Boil split peas in water (no salt) until tender.

2 cups split yellow peas (also known as Chana Dal).

Here’s the recipe, directly from a faraway kitchen in Myanmar to your table. Better than any other version I’d tried previously.

When he finished, he assembled me a perfect bowl with all the garnishes and stepped back, along with his staff, anxiously waiting for my reaction after the first bite. Yemin was waiting for me with the stove fired up, clean pots on standby, and all the ingredients for the recipe carefully chopped and laid out in ramekins with handwritten cards indicating the name and quantity of each item.

#First bite pizza allston how to#

Yemin said “Why don’t you come to the kitchen in half hour and I’ll show you how to make the dish?” Yemin – who learned to cook in culinary school and has been with the company for about 25 years – described the recipe as I scrambled to take notes. We gathered in the hotel’s dining room with the general manager, who acted as my interpreter. Yemin, executive chef of Amazing Bagan Resort, showed me how to make this velvety curry soup that’s a classic breakfast dish across Myanmar – from the roadside shop, to the family kitchen.

#First bite pizza allston professional#

Luckily, it didn’t take long until I found a generous soul, a professional chef who was willing not only to give me the recipe, but to invite me into his kitchen and make the soup for me. But the coconut soup was still on my mind. I walked around this ancient city of 2,000 temples, watched the sun set over the Irrawaddy River, and ate some delicious Burmese food. I was headed to Bagan for the weekend because I had a couple of days off and because I had heard it was magical. It was…what can I say, the best culinary first impression I’ve ever had. A steaming bowl of noodles in a creamy yellow sauce caught my eye. I headed straight for the first restaurant I saw, checking out what the locals were eating as I walked past them. I went upstairs, took a quick shower and a nap.īy the time I returned to the airport for my next flight, I was starving. The taxi rolled slowly down a quiet avenue to my colleague’s apartment, where I would spend the next few hours. Whatever the case, I came back from Myanmar determined to make a dish I spent a significant amount of effort trying to learn: coconut noodle soup or, in Burmese, Ohn-Not-kaw-Swe.Īfter three long flights and with a stiff neck, I made it to Yangon’s international airport just after 2:00 a.m. Or perhaps winter is coming and I’m just craving some soup. It might be that to a South American like me, this Buddhist nation seemed like a different planet. I’ve been thinking a lot about my recent trip to Myanmar lately.