Burmese Breakfast Stew Recipe

Ingredients For Burmese Breakfast Stew Recipe

• For the ground toasted rice
• 0.5 cup Uncooked jasmine rice
• For the broth
• 3 quart Water
• 5.5 teaspoon Freshly ground black pepper
• 5.5 teaspoon Freshly ground white pepper
• 5 Dry bay leaves
• 3 inch 3 stalks lemongrass, peeled, bruised with the back of a knife and cut into
• 1 piece Ginger, thickly sliced crosswise
• As required Kosher salt, to taste
• 6 Catfish fillets, skinned and pin bones removed
• For the soup
• 0.33000000000000007 cup Vegetable oil
• 1 stalk Lemongrass, finely minced
• 0.25 cup Garlic, minced
• 3 tablespoon Ginger, minced
• 1 tablespoon Paprika
• 1 teaspoon Turmeric
• 0.5 inch 2 red onions, peeled and diced into
• 0.25 cup Fish
• As required Kosher salt, to taste
• For serving
• 10 ounce Fine round rice noodles
• 0.5 cup Chopped cilantro, divided
• 4 Hard boiled eggs, sliced in 1/2
• 2 Limes, cut into quarters
• 0.5 Medium red onion, thinly sliced