Ngephe Gyaw

Ngephe Gyaw Recipe - Traditional Burmese Featherback Fish Dish

Region / culture: Burma | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Ngephe Gyaw is a traditional Burmese dish made with featherback flounder that is pounded into a paste with garlic, ginger, turmeric, salt, and chili flakes. The mixture is then shaped into fritters and deep-fried until golden brown. This dish is flavorful and crispy, making it a popular snack or appetizer in Myanmar.

History

Ngephe Gyaw has been a beloved dish in Myanmar for generations. It is often served at family gatherings, festivals, and special occasions. The dish is known for its unique combination of flavors and textures, with the crispy exterior and tender interior of the fish fritters.

Ingredients

450 g (1 lb) of featherback fish, cod, kingfish, or flounder
1 clove of garlic
1 tsp of ground ginger
0.25 tsp of turmeric powder
0.25 tsp of salt
0.5 tsp of chili flakes
water to moisten fingers
250 ml (1 cup) of oil for deep frying

How to prepare

Fillet the fish and flake the flesh, then place it in a mortar.
Add garlic and ginger to the mortar and pound the mixture into a paste.
Include turmeric, salt, and chili flakes in the mortar.
Continue pounding for 10 – 12 minutes.
Moisten your hands with water and take a portion of the pasty mixture, flattening it on your palm until it resembles a cookie.
Heat oil in a pan and deep-fry the fish fritters for 4 – 5 minutes or until they turn golden brown.
Remove the fritters from the pan and drain excess oil on absorbent paper before serving.

Variations

Add chopped herbs such as cilantro or mint to the fish mixture for added flavor.
Substitute the featherback flounder with another type of white fish such as cod or tilapia.

Cooking Tips & Tricks

Make sure to pound the fish mixture well to ensure that all the flavors are well combined.

- Use fresh ingredients for the best flavor.

- Adjust the amount of chili flakes to suit your spice preference.

- Drain excess oil from the fritters on absorbent paper to keep them crispy.

Serving Suggestions

Ngephe Gyaw can be served as a snack or appetizer with a side of dipping sauce or salad.

Cooking Techniques

Deep-frying

Ingredient Substitutions

Use any white fish fillet in place of featherback flounder.

- Substitute ground ginger with fresh ginger.

Make Ahead Tips

You can prepare the fish mixture ahead of time and refrigerate it until ready to fry.

Presentation Ideas

Serve Ngephe Gyaw on a platter garnished with fresh herbs and lemon wedges.

Pairing Recommendations

Ngephe Gyaw pairs well with a cold beer or a refreshing lime soda.

Storage and Reheating Instructions

Store any leftover Ngephe Gyaw in an airtight container in the refrigerator. Reheat in the oven or toaster oven until crispy.

Nutrition Information

Calories per serving

Each serving of Ngephe Gyaw contains approximately 250 calories.

Carbohydrates

Each serving of Ngephe Gyaw contains approximately 5 grams of carbohydrates.

Fats

Each serving of Ngephe Gyaw contains approximately 15 grams of fats.

Proteins

Each serving of Ngephe Gyaw contains approximately 20 grams of proteins.

Vitamins and minerals

Ngephe Gyaw is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Ngephe Gyaw contains fish and garlic, which may be allergens for some individuals.

Summary

Ngephe Gyaw is a nutritious dish that is high in proteins and fats. It is also a good source of vitamins and minerals.

Summary

Ngephe Gyaw is a delicious and crispy fish fritter dish that is popular in Myanmar. It is easy to make and packed with flavor, making it a great snack or appetizer for any occasion.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the windows of my small kitchen. I was flipping through an old cookbook that belonged to my mother, searching for inspiration for that night's dinner. As I turned the pages, a faded piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for Ngephe Gyaw.

I had never heard of Ngephe Gyaw before, but something about the name intrigued me. The recipe was simple, yet the combination of flavors sounded exotic and delicious. I could almost taste the savory spices and the crispy texture of the fried dough. Without hesitation, I decided to give it a try.

I gathered all the ingredients listed on the recipe - flour, water, salt, pepper, ground cumin, and chopped scallions. I mixed the dough, kneading it until it was smooth and elastic. Then, I let it rest for a while to allow the flavors to meld together.

As the dough rested, I reminisced about the different recipes I had learned over the years. Some came from cookbooks, others from friends and family. Each recipe held a special place in my heart, a connection to a moment or a person that I cherished.

I remembered the first time I made my mother's famous lasagna, the smell of tomatoes and cheese filling the kitchen. I remembered the day my neighbor taught me how to make homemade bread, the warmth of the oven heating up the room. And I remembered the time my best friend shared her secret recipe for chocolate chip cookies, the sweet aroma wafting through the house.

Now, as I rolled out the Ngephe Gyaw dough and cut it into small squares, I felt a sense of excitement and anticipation. I heated up a pan of oil and carefully fried the pieces until they were golden brown and crispy. The kitchen filled with the scent of cumin and scallions, a tantalizing aroma that made my mouth water.

When the Ngephe Gyaw was ready, I plated it and took a bite. The flavors exploded in my mouth, a symphony of spices and textures that danced on my taste buds. I closed my eyes and savored every morsel, feeling grateful for the serendipitous discovery of this recipe.

From that day on, Ngephe Gyaw became a regular dish in my cooking repertoire. I made it for family gatherings, potlucks, and special occasions. Each time, it was met with rave reviews and requests for the recipe.

I shared the recipe with friends, passing on the tradition of Ngephe Gyaw to a new generation. I taught my grandchildren how to make it, watching with pride as they rolled out the dough, fried it to perfection, and enjoyed the fruits of their labor.

As I grew older, my love for cooking never waned. It was a passion that sustained me through life's ups and downs, a creative outlet that brought joy and fulfillment. And the memory of that fateful day when I found the recipe for Ngephe Gyaw remained a treasured reminder of the power of food to connect us to our past, our present, and our future.

So, if you ever find yourself in my kitchen, surrounded by the warmth and the aromas of a home-cooked meal, know that each dish has a story to tell. And perhaps, one day, you too will discover a recipe that will become etched in your memory forever, just like Ngephe Gyaw is in mine.