TODAY

Ingredients

• Rice        – 1 tin
• Dried Fish  – 10 ticals
• Green Mango – 1 (cleaned and grated)
• Onion – 3 (peel and cut into thin slices)
• Fish or Shrimp paste – 1 Tbs
• Tumeric Powder  – Half of teaspoon
• Oil  – 7.5 ticals
• Salt  – to taste
• Dried Chilli   – 10 pieces
• Small Candle  – 1 piece

To Make Thinn-Ye (Candle water)

Put a small clay pot into the big pot with lid. Put one or two burning charcoal pieces into the clay pot and put the small candle. When the smoke comes out put the big pot lid on and set aside. When the candle runs out open the lid, take away the clay pot and put the clean water or ice water into the big pot. And put the lid on and set it aside.

How to do it:

• Boil the dried fish in water for ten minutes. Drain and leave to cool. Take out the bone and pound.
• Heat the oil and fry the chilli until brown. Drain and set aside.
• Fry the onion in the remaining oil until fragrant.
• Put the fish or shrimp paste, mango and pounded fish and fry them together for ten minutes. Put the sugar and salt to taste. Then set it aside.
• Cook the rice in big pot in much water. Until the rice is just soft.
• When the rice is soft enough drain the rice and pour the cool water on rice and set it aside.
• Now all the ingredient are ready. Bring the serving bowl and put the rice, thin-ye (candle water), fried fish and dried chilli and serve. This Mon Traditional Tingyan Rice can be digested well and let you feel cool on hot days.

Many thanks to feel Myanmar food and school for Home Science for their recipes.