Pumpkin and dry fish

1. Pumpkin with dry fish

½ pumpkin

100 g dry fish (any kind)

1 onion, garlic

½ teaspoon turmeric

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning

Cut the pumpkin into 1 inch pieces, remove the hard skin. Wash the dry fish a short time and remove the heads, if necessary. Cut big fish into pieces. Clean and cut the onions and the garlic. Put oil in a wok and add the onions and the turmeric. Add the dry fish and fry them golden. Add the garlic with the pumpkin and some water. Season very carefully with salt, because the dry fish will give off additional salt when it cooks. Cook all at middle heat until the pumpkin is soft. Season with seasoning sauce if necessary. Serve with rice.

Catfish Curry with Tamarind

1. Catfish curry with Tamarind

1 kg slices of cat fish

2 small onions, garlic

1-2 Lemon grass

Small piece of Ginger

Fresh red chilies

½ teaspoon turmeric

1 tablespoon dried Tamarind fruit

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning

Clean and cut the onions, the garlic, the chilies, the lemon grass and the ginger into small pieces. Wash the cat fish. Pound together the lemon grass, the onions, garlic, ginger, turmeric and chilies. Soak the Tamarind for 10 minutes and then squeeze it and remove the fruit. Fry the pounded mixture and add the cat fish and then the tamarind juice. Season with salt and seasoning sauce.

Shrimp with Tomatoes

1. Shrimp with Tomatoes

1 kg shrimp

2 small onions, garlic

Fresh red chilies

1/2 kg tomatoes

½ teaspoon turmeric

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning

Wash and cut the tomatoes in quarters. Wash and prepare the shrimp as you prefer. Burmese people often use the whole shrimp or take the head of, but don’t peel the body. Clean and cut the onions, the garlic and the chilies and pound them together with turmeric.You can also leave out the chilies, if you don’t like it spicy. Fry the pounded mixture and add the shrimp and then the tomatoes. Season with salt and seasoning sauce . If necessary add some water.

Shrimp with Roselle

1. Shrimp with Roselle

1 kg shrimp

2 small onions, garlic

1 tablespoon dried tamarind fruits

½ teaspoon turmeric

3 bunches roselle leaves

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning

Wash and prepare the shrimp as you prefer. Burmese people often use the whole shrimp or take the head of, but don’t peel the body. Wash the roselle leaves and pick them from the stems. Soak the tamarind fruits in water for about 10 minutes. Squeeze the fruits and remove them from the juice. Clean and cut the onions and the garlic and pound them together with turmeric. Fry the pounded mixture and add the shrimp, then the roselle leaves and the tamarind juice and season with salt and soy sauce or MSG.

Egg Curry with tomatoes

1. Egg curry with tomatoes (and chillies)

1-2 eggs per person

2 small onions, garlic

½ teaspoon turmeric

½ -1 kg tomatoes

(fresh red chilies)

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning

Hard boil the eggs. Let them cool down. Wash and cut the tomatoes in quarters. Clean and cut the onions, the garlic and the chilies and pound them together with turmeric. This dish is also often eaten without chilies! Peel the eggs and cut the long side several times about 1 mm deep. Fry the pounded mixture and add the eggs. Fry them a short time that they get blisters. Add the tomatoes and season with salt and soy sauce or MSG. Add water if necessary. It is also possible to cut the eggs in half and to add them to the sauce instead of frying them.

Roselle Egg Curry

1. Egg curry with roselle

1-2 eggs per person

2 small onions, garlic

½ teaspoon turmeric

3 bunches roselle  

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning

Hard boil the eggs. Let them cool down. Wash the roselle and pick the leaves. Clean and cut the onions, the garlic and pound them together with turmeric. Peel the eggs and cut the long side several times about 1 mm deep. Fry the pounded mixture and add the eggs. Fry them a short time that they get blisters. Add the roselle leaves and water and season with salt and soy sauce or MSG. It is also possible to cut the eggs in half and to add them to the sauce instead of frying them.

Tamarind Egg Curry

1. Egg curry with Tamarind (and chillies)

1-2 eggs per person

2 small onions, garlic

½ teaspoon turmeric

1 tablespoon dried Tamarind fruits

(fresh red chilies)

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning or Gluten-free Bouillon

Hard boil the eggs. Let them cool down. Clean and cut the onions, the garlic and the chilies and pound them together with turmeric. This dish is also often eaten without chilies! Soak the tamarind fruits in water for about 10 minutes. Squeeze the fruits and remove them from the juice. Peel the eggs and cut the long side several times about 1 mm deep.  Fry the pounded mixture and add the eggs. Fry them a short time that they get blisters. Add the tamarind juice and season with salt and soy sauce or MSG. It should taste a little bit sour and salty at the same time. It is also possible to cut the eggs in half and to add them to the sauce instead of frying them.