ၾကယ္သီးမႈိအစပ္ခ်က္ /Spicy Button Mushroom Curry


ဒီဟင္းေလးကို သားသား ငယ္ငယ္ကလန္ဒန္မွာ၆လေလာက္အတူလာေနေပးသြားတဲ႔အမႏွစ္ဝမ္းကြဲ မတင္တင္မိုးကခ်က္ျပသြားတာပါ။ အေမ့တူမတဝမ္းကြဲပါ။ အဲဒီ မၾကီးတင္တင္မိုးက တကၠသိုလ္ေက်ာင္းသူဘဝမွာတည္းက အိသက္အေမ လွည္းတန္း ေအာင္ခ်မ္းသာလမ္းထဲမွာ ၁၉၈၆ခုႏွစ္ဓႏုျဖဴဆိုင္ခြဲစဖြင့္တည္းက သူ႕အမ မလွမိုးနဲ႔အတူ ဒိုးတူေဘာင္ဖက္ အေမ့ကိုကူခဲ႔ၾကတာပါ။ အေမ့လက္က်မို႔ အိသက္တို႔ သမီးအရင္းေတြထက္ဟင္းခ်က္ေကာင္းျပီး အေမ့လက္ရာ တပုံစံတည္းထြက္ပါတယ္။ သူရွိတုန္းကမုန္႕မ်ိဳးစုံလဲစားရပါတယ္။ မုန္႕ဘိုင္းေတာင္႔ ေလးညေနခင္းလုပ္ေကြ်းတာသတိရမိတယ္။ စားကလဲစားခ်င္ လုပ္ရမွာလဲပ်င္းဆိုေတာ့ သူမ်ားလုပ္ေကြၽးတာသတိရေနတာေပါ့ေလ။ သူခ်က္တဲ႔ဟင္းေတြထဲမွာ ဒီမိႈဟင္းအစပ္အၾကိဳက္ဆုံး၊ ဒါေပမဲ႔ အိသက္က seafoodတို႔ မိႈ တို႔နဲ႔သိပ္မတဲ႔ဘူး။ စားျပီးရင္၂ရက္ေလာက္ လက္ခလယ္ရဲ႔လက္စစ္ေလးေတြ ေရာင္ျပီးယားလာေရာ။ အဲဒီထက္ေတာ့ပိုမျဖစ္တတ္ဘူး။ အိသက္မမေလးလဲ အဲဒီလို Allergic reaction ရွိတယ္ သူကေျပာဖူးတယ္ ေသေလာက္ေအာင္ျဖစ္တာ မဟုတ္ဘူး စားတဲ႔၊ ခုစားျပီး နဲနဲေတာ့ ဂစ္တာတီးရတာေပါ့ေနာ္။ အရမ္းၾကိဳက္တဲ႔အတြက္ စားရတာတန္တယ္လို႔ မွတ္ပါတယ္။သက္သတ္လြတ္ဟင္းလဲျဖစ္ပါတယ္.

My second cousin, Ma Tin Tin Moe cooked this button Mushroom Curry for us when she was living in London for 6 months to look after my newly born son. In 1986, my mum opened up a Danuphu’s branch in Aung Chan Tha Street where my second cousin worked with her elder sister as comrades for my mum while she was studying in Uni. So she was trained properly by my mum and she can cook better than us, the daughters understandably. We were spoiled with many Burmese snacks made by her while she was here. I kind of recall the evenings when we were treated with Mote-bine-dount (small long dices of rice based snacks). I can only remember these golden time as I am not up for cooking. Many of her dishes, I love this spicy mushroom curry the most. But I am allergic to seafood and mushroom. Two days after I had them, time for scratching around my fingers but never worse than that so I was recommended to eat more as I am not gonna die as the philosophy goes from my elder sister who has the same allergic reaction. It is a little price I am willing to pay for, for I like it so much. And it is also a vegetarian dish.

 

ပါဝင္ပစၥည္းမ်ား

-ၾကယ္သီးမႈိ ၂၀၀ ဂရမ္(ထက္ျခမ္းျခမ္းထားပါ)
-ၾကက္သြန္နီ ၁လုံး(အတုံးေလးမ်ားလွီးထား)၊ ျဖဴ ၃မႊာ
-ငရုတ္သီးေလွာ္မႈန္႔ ၁ဇြန္း(စားပြဲတင္)
-အေရာင္တင္မႈန္႔၁ဇြန္း(စားပြဲတင္)
-ငရုတ္သီးစိမ္း၃ေတာင္႔ပါးပါးလီွးထား
-ခရမ္းခ်ဥ္သီး၂လုံး ေလးစိတ္လီွးထား
-ဆားနဲနဲ၊ ၾကက္သားမႈန္႕၂ဇြန္း(စားပြဲတင္)

Contents

-200g  Slice the button mushrooms in half

-1 onion (slice into small dices), 3 pieces of garlic

-1 tbl spoon of crushed dry chilli

-1 tbl spoon of curry powder

-3 small slices of green chilli

-2 tomatoes, slice it up

-a bit of salt and 2 tbl spoons of chicken powder


ၾကက္သြန္နီ ၁လုံး(အတုံးေလးမ်ားလွီးထား)၊ ျဖဴ ၃မႊာ တို႔ကို ငရုတ္သီးေလွာ္မႈန္႔ ၁ဇြန္း၊ အေရာင္တင္မႈန္႔၁ဇြန္းနဲ႔ဆီသတ္ျပီးခရမ္းခ်ဥ္သီး၂လုံး ေလးစိတ္လီွးထားတာထဲ႔ပါ။

1 onion of sliced dices, 3 pieces of garlic are mixed with 1 tbl spoon of crushed dry chilli, 1 tbl spoon of curry powder and add them into a simmering oil and top with already sliced tomatoes.

 

ငရုတ္သီးစိမ္း၃ေတာင္႔ပါးပါးလီွးထားတာမ်ားနဲ႔ ဆားနဲနဲ၊ ၾကက္သားမႈန္႕၂ဇြန္း(စားပြဲတင္)ေရာပါ။ ေနာက္ဆုံးမွ ၾကယ္သီးမႈိ ေလးမ်ားထဲ႔ပါ။

3 thinly sliced green chilli with a bit of salt and chicken powder are to put in and add the button mushrooms at the last stage.

 

ေရနဲနဲထဲ႔ျပီးအဖုံးအုပ္ျပီးဆီျပန္ရင္ရပါျပီ။ မိႈဟင္းစပ္စပ္ေလးအရမ္းေကာင္းပါတယ္။

Add the water to level up the contents and cover the pot with a lid. Once you see the changes in colour and oil would surface it then it’s ready. A Spicy Button Mushroom Curry is very good.

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5 comments on “ၾကယ္သီးမႈိအစပ္ခ်က္ /Spicy Button Mushroom Curry

  1. Hello Ma Ma Ei Thet ,
    I love mushroom a lot .I’ve never tried to cooked like this .
    Ma Ma , I have a question that I am not clear.What is ငရုတ္သီးေလွာ္မႈန္႔? You mean pounded chilli that we use when we’re in the mood for something spicy or what?
    Ma Ma , could you plese tell me fr that ? Because , yesterday I bought a lot of mushroom and what I found your receipe I would like to try it .
    Thank you Ma Ei Thet for varieties of receipes . I love your blog. 🙂

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