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Mote Hin Gar

(Mohinga) From
Scratch

Mote Hin Gar (မုနဟ ် ့ င်းခါး), many people

consider as a national dish of Myanmar,
is a rice noodles in fish soup which
cooked thick with boiled yellow splits
peas and roasted rice powder. The way of
cooking Mote Hin Gar is slightly
di!erent depends on the regions.

This recipe is what I've learnt from a

beloved sister "Y" and my best friend
"S" who are originally from Yangon. The
people from Yangon love to have Mote
Hin Gar soup thicker compare with the
other regions. They love using turmeric
powder and chili powder to bring the
soup bright color delights. What I left
out here is banana tree stems since I
can't get it easily here.

There are ready-to-eat Mote Hin Gar

paste available in every supermarket in
Myanmar. Here I made from scratch.
That's what I enjoy most in cooking.
Making from scratch takes more time
but it is worthwhile. Knowing the quality
and freshness of the ingredients.

To make the soup thick, I use both boiled

yellow split peas and toasted rice. Toast
the rice till light brown and fragrant,
then crush them into fine powder before
adding into the soup. The fragrant of
boiling the soup with toasted rice always
make me not to get away from the soup
pot.

CHOICE OF FISH
Although many people consider Mote
Hin Gar as a national dish of Myanmar,
it is a bit di"cult to get it if you want as
breakfast in some regions, for eg. my
hometown, Shan State. You will see
many stalls selling Shan noodles instead
of Mote Hin Gar. Thus, before I start to
learn making this dish, I always have
doubt that it can be only make with
catfish. Later then found out that it can
make with any fish such as seabass,
tilapia, catfish, or many more. Some of
my friend even tried with salmon . I
like to discharge the skin of fish because
I don't want some black small pieces
floating over the soup.

SHALLOTS
I know that shallots are expensive in
some countries. You can substitute it
with onion. If you are using large onion
(red), it will need more time to cook till
soft and translucent. I would suggest to
cook it at the same time after added
roasted rice powder.

CHOICE OF NOODLES
Asian love rice noodles! Mote Hin Gar is
also have with 2 types rice noodles; flat
rice noodles (check my homemade fresh
rice noodles recipe) and mote phat မုနဖ
် ့ တ်
(thin rice noodles) which made with
fermented rice. You may substitute with
rice vermicelli too if you wish.

TOPPINGS
It is garnished with coriander, lime, chili
flakes, and optional extras, crispy garlic,
gourd fritter (Burmese gourd tempura -
ဗူးသီးေ2ကာ် ), crispy yellow split peas
fritter (ပဲ ေ2ကာ် ) and bayar kyaw ဗယာေ2ကာ်
(yellow split peas fritter). Some people
love to have it with Youtiao အီ 2ကာေကွး
(Chinese donuts stick) and I'm one of
them.

Crispy Yellow Split Peas Fritter (ပဲ ေ$ကာ်)

Gourd Fritter (Tempura - ဗူ းသီးေ$ကာ်)

INGREDIENTS
Serving: 6-7 pax

450 g Fish (sea bass or tilapia or any

choice of fish)
1/2 cup Rice
1 cup Yellow Split Peas
2 heads + 3 cloves Garlic
5 Lemongrass
Ginger (~ 2 inch)
Fish Sauce
Salt
Turmeric Powder
1/3 tbsp Chili Powder
1 cup Oil
5 hard boiled eggs or more/less
~10 Shallots

TOPPINGS
Burmese Gourd Fritter (Tempura) or
Chickpea Fritter
Coriander
Chili Flakes

NOODLES
Rice Flat noodles or Mote Phat (thin
rice noodles)

INSTRUCTIONS
1. Firstly, boil yellow split peas with a
pinch of turmeric powder till soft and
tender as this gonna take time.

2. Take 2 stalks of lemongrass and

discharge the dried ends and outer
skin, then press them to be soften
and tie up.

3. Crush 3 cloves of Garlic with blade

flat knife.

4. In a soup pot, add fish, prepared

lemongrass & garlic, fish sauce and a
pinch of turmeric, then submerge
with water and cook on medium heat
till fish is cooked about 10-15 mins.

5. Place the fish in a plate and set aside

to let it cool then, discharge the
lemongrass. Add more water
(~1.5Ltr) and bring it to boil.

6. Toast rice till fragrant and light

brown. Crush into a fine powder with
food processor, mix well with warm
water then add into the soup pot. Let
it simmer while preparing other
ingredients. (Do not fully cover the pot)

7. When fish is cool down, discharge the

skin and bones.

8. Chop remaining 2 heads of garlic,

ginger and 3 lemongrass (only take
tender white part), then pound with
pestle and mortar into a paste.

9. Heat up oil in a wok or large frying

pan, stir in the pounded paste still
aromatic about 2-3 mins. Add a pinch
of turmeric and chili powder.

10. Add fish and toss to combine well for

5 mins.

11. Transfer into the soup pot, decrease

the heat and simmer.

12. Blend the cooked yellow split peas

and sieve into the soup pot.

13. Add shallots and slice 2 eggs into the

pot. If prefer add whole hard boiled
eggs.

14. Let the soup boil at least 15-20 mins

before serve.

15. To serve, add a portion of choice of

noodles in the bowl, ladle enough
soup to cover the noodle and add all
the topping. Serve immediately.

Mote Hin Gar from scratch (…

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Hello from H.P.

Welcome to my page. I'm passionate in
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