Mawlamyine Thingyan Rice
Last week, as part of our “Traditional Myanmar Cuisine” series commemorating the Thingyan Festival, we featured the classic Thingyan treats Mont Lone Yay Paw and Shwe Yin Aye. Since Thingyan is just around the corner, this week we would like to present another regional speciality and Thingyan dish: Mawlamyine Thingyan Rice.
What is Mawlamyine Thingyan Rice?
Mawlamyine, historically known as Mottama, originated as one of the ancient Pyu cities. It is said that the Pali name of Mawlamyine is derived from the ancient city of Rammpur. Another account explains that the name “Mawlamyine” evolved from Maw-ra-myine, meaning “a pleasant forest where peacocks dwell joyfully”. Archaeological finds from the Mupun region still reveal Pyu beads, and “Mupun” itself, contrary to popular belief, is not a Mon word but a Burmese word that evolved from Lumupin > Mupin > Mupun. Based on this, Mawlamyine natives proudly state that the traditional recipe for Mawlamyine Thingyan Rice is originally a Pyu-Bamar culinary tradition inherited from their ancestors.
So… why not prepare this special Thingyan Rice at home this Thingyan and enjoy it happily with your family and friends?
Ingredients
1. Rice
2. Candle wax (for aromatic smoke)
3. Clay pot
4. Charcoal
5. Dried fish
6. Dried shrimp
7. A little turmeric
8. Garlic
9. Onion
10. Green mango
11. A little salt
12. Black sesame
13. Fresh fish paste (Hmyin Ngapi)
14. Roasted pea powder
15. Fried dried chillies
16. Oil
Method
Preparing the Fragrant Smoke Water (Phyaung Thin Yay)
This is the heart of Mawlamyine Thingyan Rice.
Here is how to prepare it:
Slice thin shavings from the candle wax. Light a piece of charcoal until glowing and place it inside the clay pot. Position the wax shavings above the glowing charcoal. (You may also add thin slices of pandan leaf for extra fragrance.) Immediately cover the pot tightly. To prevent the aromatic smoke from escaping, seal the rim with a damp cloth. Let the wax melt and smoke for about 30 seconds. Quickly open the cover and pour in about 1 litre of water. Cover again for another minute.
After a minute, uncover and strain the liquid through a clean cloth to remove residues. You will now have a pot of fragrant, delicately scented aromatic water.
Preparing the Rice
Boil the rice until the grains soften and become tender. (Thingyan rice should be soft enough that it gently flattens when pressed with the tongue.) Drain the rice in a sieve. Rinse repeatedly with cool, clean water until the starch is removed. Once fully rinsed, refrigerate to chill.
Preparing Dried Fish Floss
Boil the dried fish (the best choice is dried Nga Kwin Shat or sun-dried split fish or split dried Spanish mackerel). Remove bones. Pound the boiled fish until fluffy. Pound the dried shrimp as well. Mix the two thoroughly. Heat oil in a pot with a little turmeric and fry the fish-shrimp mixture over low heat until crisp. Let cool.
Thinly slice garlic and onion, fry until crispy, and mix them into the fish floss. You will now have a fragrant, flavourful dried fish floss.
Green Mango Salad
Grate the green mango into salted water to prevent discolouration. Thinly slice the onion. Mix with pounded dried shrimp, black sesame, and a little fresh fish paste sautéed briefly in oil. Add fried onions, a little roasted pea powder, a pinch of salt, seasoning, and the grated mango (squeezed dry). Mix well to create a wonderfully fragrant and refreshing mango salad.
Thingyan Stir-Fry (Green Mango with Dried Fish Floss)
Mawlamyine residents call this Thingyan Kyaw. Grate the green mango. Pound the boiled dried fish and dried shrimp together. Peel and quarter onions. Heat oil with a little turmeric. Add thinly sliced onion and sauté. Add a little fresh fish paste and fry. Add the squeezed-dry grated mango and stir-fry briefly.
Add a splash of water (not too much) and continue frying. When most of the water evaporates, add the fish-shrimp mixture. Just before the liquid fully dries, add the quartered onions and reduce the heat. Once the oil rises and the onions soften and turn glossy, remove from heat. Season with salt and spices as needed (avoid chicken powder; it harms the original flavour).
Finally, sprinkle black sesame and mix well. This yields a richly fragrant, delicious Thingyan Kyaw.
Serving
Fry dried red chillies until crisp and set aside. Place chilled rice into a bowl. Pour fragrant smoke water over the rice. Serve with dried fish floss, green mango salad, Thingyan Kyaw, fried chillies, and roasted peas. This makes a refreshing, aromatic Mawlamyine Thingyan Rice, perfect for staying cool during the hot Thingyan season.
(After finishing the rice, you may drink the remaining scented water in the bowl. It is believed to cool the body and soothe the chest – ideal for the heat of Thingyan.) — Moon
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