Wet Che Dauk Hincho
Wet Che Dauk Hincho Recipe - Traditional Dish from Burma
Introduction
Wet Che Dauk Hincho is a traditional Burmese soup made with pig trotter, onions, garlic, and fresh coriander. This hearty and flavorful soup is perfect for warming up on a cold day.
History
Wet Che Dauk Hincho has been a popular dish in Myanmar for generations. It is often served during special occasions and family gatherings. The rich flavors of the pig trotter combined with the aromatic spices make this soup a favorite among locals.
Ingredients
How to prepare
- Wash and clean the pig trotter thoroughly, then chop it into 4 pieces. Rub the chopped trotter with soy sauce. Place the trotter in a saucepan. Add 4 cups of water and bring it to a boil. Remove any scum that rises to the surface while boiling. When the meat is tender, remove the bones. Add onions and garlic, and cook for 10 minutes. Sprinkle with chopped coriander to enhance the flavor of the soup. Add salt and pepper to taste. Serve hot.
Variations
- You can add vegetables such as carrots and potatoes to make the soup more hearty.
- Adding a splash of vinegar or lemon juice at the end of cooking will give the soup a tangy flavor.
Cooking Tips & Tricks
Make sure to clean the pig trotter thoroughly before cooking to remove any impurities.
- Removing the bones from the trotter after it is cooked will make it easier to eat.
- Adding fresh coriander at the end of cooking will enhance the flavor of the soup.
Serving Suggestions
Wet Che Dauk Hincho is best served hot with steamed rice or crusty bread on the side.
Cooking Techniques
Boiling the pig trotter in water until tender is the key technique in making Wet Che Dauk Hincho.
Ingredient Substitutions
If pig trotter is not available, you can use pork ribs or chicken instead.
Make Ahead Tips
Wet Che Dauk Hincho can be made ahead of time and reheated before serving.
Presentation Ideas
Garnish the soup with fresh coriander leaves before serving to add a pop of color.
Pairing Recommendations
Wet Che Dauk Hincho pairs well with a side of pickled vegetables or a fresh salad.
Storage and Reheating Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.
Nutrition Information
Calories per serving
Each serving of Wet Che Dauk Hincho contains approximately 300 calories.
Carbohydrates
Each serving of Wet Che Dauk Hincho contains approximately 10 grams of carbohydrates.
Fats
Each serving of Wet Che Dauk Hincho contains approximately 15 grams of fats.
Proteins
Each serving of Wet Che Dauk Hincho contains approximately 20 grams of proteins.
Vitamins and minerals
Wet Che Dauk Hincho is rich in iron, calcium, and vitamin C.
Alergens
Wet Che Dauk Hincho contains soy and may not be suitable for those with soy allergies.
Summary
Wet Che Dauk Hincho is a nutritious soup that is high in proteins and fats, making it a hearty and satisfying meal.
Summary
Wet Che Dauk Hincho is a delicious and comforting soup that is perfect for a cozy night in. With its rich flavors and nutritious ingredients, this traditional Burmese dish is sure to become a favorite in your household.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Wet Che Dauk Hincho. The vibrant colors and exotic ingredients intrigued me, and I knew I had to learn how to make it. It was a hot summer day when I stumbled upon the recipe in an old cookbook at a garage sale. The pages were yellowed with age, but the writing was still legible.
I asked the elderly woman running the sale about the recipe, and she smiled warmly. "Ah, Wet Che Dauk Hincho," she said. "It's a traditional Burmese dessert that my grandmother used to make. It's a labor of love, but the end result is worth it."
She went on to explain the ingredients and the steps involved in making the dessert. It was a complex recipe, requiring a variety of fresh fruits, coconut milk, tapioca pearls, and jaggery. The combination of flavors sounded intriguing, and I knew I had to give it a try.
I purchased the cookbook and rushed home to begin my culinary adventure. I gathered all the ingredients and started following the instructions carefully. The process was time-consuming, but I found joy in the act of creating something new and delicious.
As the dessert slowly cooked on the stove, the sweet aroma filled my kitchen. The colors of the fruits and jaggery melded together beautifully, creating a visually stunning dish. I couldn't wait to taste the final result.
Finally, after hours of cooking, the Wet Che Dauk Hincho was ready. I scooped a spoonful into a bowl and took a hesitant bite. The flavors exploded in my mouth - sweet, tangy, and creamy all at once. It was unlike anything I had ever tasted before.
I immediately knew that this recipe would become a staple in my repertoire. Over the years, I perfected my technique and made the dessert for family gatherings and special occasions. Each time, it was met with rave reviews and requests for the recipe.
As I continued to make Wet Che Dauk Hincho, I shared the recipe with friends and loved ones. It became a symbol of my culinary journey and a way to connect with others through food. I loved the tradition and history behind the dish, knowing that it had been passed down through generations.
Now, as I look back on that hot summer day at the garage sale, I am grateful for the chance encounter that led me to discover Wet Che Dauk Hincho. It has become a beloved recipe in my family, and I hope to pass it down to future generations, just like the elderly woman did for me.
So, if you ever find yourself in possession of an old cookbook with a recipe for Wet Che Dauk Hincho, don't hesitate to give it a try. It may just become a treasured part of your culinary repertoire, as it has for me.
Categories
| Burmese Recipes | Burmese Soups |