Re: Mot-Hin-Ga


williammaw@xxxxxxx wrote:
citizenoftheplanetearth wrote:
williammaw@xxxxxxx wrote:
yamuna wrote:

(snip)
Fish broth, if there is such a thing, comes to mind.

Yes, it's made with fish but I just want meat quality protein if
possible. May be someone would bioengineered fish flavor powder form
vegetable source that is very high in protein.

I am assuming that you meant solid meat by "meat quality" but not
liquid broth.

Well, since this dish is made by biling fish in water with lemongrass
and then sutee the boiled fish meant with onion, garlic, etc. and put
back in fish broth and also in yellow lentil broth (Burmans typically
use roatsed rice power but my friedn use a mixture of both but I woul
skip rice since we are eating with rich noodle.). So it's both fish
meat and fish broth. If I use a lot more fish, then the consistency and
flavor would change. It's a delicate balance between fish and other
ingredient. So adding meat would chnage the flavor but I am wondering
how much.

It would be nice if fish meat flavor like product is invented but with
higher protein content. My wishful thinking.


You might be able to get more meat flavor by adding more
fish paste, thought it's just a guess. Other than that, I think you
would have to make it yourself. I believe it is made with some sort of
catfish species,

Yes. I use catfish but one time I use catfish and red snapper and it's
good but these attempt were not considered by my family as mot-Hin-Ga.
They all laughed at me. I was making sure of the high protein content.
So recently, I saw how my freind did and want to try it but her version
is still not high enough protein for me thoguh higher than what I had
had from other Burmese people. They are not too big on protein. Then
I would end up eat other things and that's too much eating and then I
won't feel well, etc.

which I think would be available in North America.
The only thing you may not be able to get here is the core of the
banana tree.

Agreed.

.

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