RECIPES FOR RAMADAN: MOHINGA MYANMAR

 

Mohinga Recipe:

Ingredients:

For the Soup Base:

- 500g fish fillets (such as catfish or any white fish)

- 2 liters water

- 2 stalks lemongrass, bruised

- 3-4 cloves garlic, minced

- 2-inch piece of ginger, sliced

- 2 onions, chopped

- 2 tomatoes, chopped

- 3 tablespoons fish sauce

- 1 tablespoon shrimp paste (belacan)

- 1 teaspoon turmeric powder

- Salt to taste

For Garnish and Serving:

- Thin rice noodles (vermicelli)

- Hard-boiled eggs, sliced

- Fried chickpea fritters (optional)

- Thinly sliced onions

- Thinly sliced green onions

- Fresh cilantro leaves

- Lime wedges

- Crushed chili flakes (optional)

- Fried garlic (optional)

Procedure:

1. Prepare the Soup Base:

   - In a large pot, bring 2 liters of water to a boil.

   - Add fish fillets, lemongrass, minced garlic, sliced ginger, chopped onions, and tomatoes to the boiling water.

   - Stir in fish sauce, shrimp paste, turmeric powder, and salt to taste.

   - Reduce the heat to low and let the soup simmer gently for about 30-40 minutes, allowing the flavors to meld together and the fish to cook thoroughly.

2. Prepare the Garnishes:

   - While the soup is simmering, prepare the garnishes and accompaniments.

   - Cook the thin rice noodles (vermicelli) according to the package instructions. Drain and set aside.

   - Slice hard-boiled eggs, thinly slice onions and green onions, and prepare any other desired garnishes.

3. Assemble and Serve:

   - To serve Mohinga, place a portion of cooked rice noodles in a serving bowl.

   - Ladle the hot soup over the noodles, making sure to include chunks of fish and aromatic vegetables.

   - Garnish with sliced hard-boiled eggs, fried chickpea fritters (if using), thinly sliced onions, green onions, fresh cilantro leaves, lime wedges, crushed chili flakes, and fried garlic.

   - Serve hot, allowing each diner to customize their Mohinga with their preferred garnishes and squeeze of lime juice.

Significance in Ramadan:

During the sacred month of Ramadan, Muslims fast from dawn until sunset, refraining from food and drink as an act of worship and self-discipline. It is a time of spiritual reflection, increased devotion, and communal bonding.

Preparing dishes like Mohinga during Ramadan is significant as it provides a nourishing and hearty meal to break the fast at sunset (iftar). Mohinga is not only delicious and comforting but also rich in flavors and nutrients, making it an ideal choice to replenish the body after a day of fasting.

Moreover, Mohinga holds cultural and communal importance in Myanmar, where it is considered a national dish and often enjoyed as a breakfast staple. Sharing Mohinga with family and friends during Ramadan fosters a sense of unity, generosity, and gratitude, strengthening bonds and promoting the spirit of compassion and empathy within the community.