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by Nishigaki Satoe
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| The method of cooking | ||
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1. Remove the head and inner parts of catfish. Rinse it. Remove the mucous. Boil it by on oven. Make a number of shallow incisions so that bones can be removed easily. | |
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2. Grasp the fish with taste powder till it sink into the meat. | |
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3. Make the balls of feather back, which is rubbed with some salt and taste powder. | |
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4. Boil half of the Hamilton's carp, feather back and catfish with sauce 300 cc. Cover the when it is on the oven so that it is not overcooked. | |
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5. While you are boiling the fish, rinse the lemon grass removing the hard cover and taking out the soft core. | |
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Cut the soft core into equal halves. | |
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6. Slice the lemon grass into pieces. | |
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Slice the ginger and garlic into pieces. | |
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7. Pound them (mentioned in No.6) with the ripe chili in a mortar) | |
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8. Cut the pitch of the banana stem into equal halves. Put out the soft parts. Remove the fibre from the hard cover. | |
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Then cut it into 5mm pieces. | |
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9. Stir one spoonful of turmeric in the two-litter water. | |
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Steep the cut banana stem in the water 5 minutes. | |
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10. Boil the pitch of the banana stem with turmeric powder in the one litter water. The more the length of the time to boil it takes, the sweeter the taste of the soup is. | |
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11. The fish from No.4 is to be taken. Remove the bones from its meat. | |
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Cut the ball of feather back into pieces.
*Women are not tired to do so, because they can make a chat about their husbands while they are extracting the bones. |
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12. Boil the bone with one litter water in a pan because sweetness can remain in it. The lemon grass is used to remove the bad smell of the sauce. Boiling the bone originally is better than boiling the pounded bone because the sweetness is different. |
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| 13. Put the soup form No.12 into the pan in which banana stem was boiled. Take the liquid of sweetness by putting one litter water. The rest bone is to be thrown away. | ||
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14. Cut the half of onion slice into small pieces. | |
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15. Fry 500 cc oil in the fried pan. When some vapour comes out, put turmeric powder in it. Fry the onion form No.14 until it becomes red. When it is brown, put it on a plate leaving the oil in the pan. | |
| 16. Put the half of the cooking oil form No.15 into the pan. Fry the half of pounded garlic, ginger, and the lemon grass from No.7. | ||
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17. The weighed gram is to be mixed as in No.16. | |
| 18. tir the rice powder with the 200-litter water in the pan from No.16. | ||
| 19. Put the water, in which banana stem is boiled, into the pan form No.16. Pour the rest onion and 500 cc of water in the pan and boil it 30 minutes at a moderate heat. Watch the condition while you are stirring it. | ||
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20. Fry the block of feather back in the second half of the oil from No.15. Then put it away till it is cold. | |
| 21. Fry slowly the garlic, which is left form No.16 in the cooking oil from No.20 until it becomes dark brown. Cooking oil must be left separating the fried garlic from the oil. |
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22. In the cooking oil form No.21; the chili from No.7 must be fired steadily. Put the rest ginger and the lemon grass in it. Fry the fresh and the lemon grass in it. Fry the fresh of fish, which is gotten from peeling, from No.11. | |
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23. Add one litter of water to the pan from No.16 in which the fried anion from No.15 and the crushed things from No.22 are put. Boil that pan with the moderate heat. | |
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24. Pour the pounded pepper and the stirred egg into the pan. Add some salt. Boil them at a moderate heat about 30 minutes. | |
25. The container is fulfilled.
The method of eating mohinga |
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