Traditional Myanmar Cuisine

Rakhine Mont Ti (A-Pu Hlya-Pu)
This week, we present the preparation of Rakhine Mont Ti, also known as A-Pu Hlya-Pu, a traditional dish of the Rakhine ethnic people and one of the most beloved foods among Myanmar people. Rakhine Mont Ti can be enjoyed in two styles: Mont Ti soup (with broth) and Mont Ti salad. It is commonly eaten as a daily snack, breakfast, or light meal in the morning, afternoon, or evening, and is also frequently served at religious donations and ceremonial events.
Ingredients
Rice noodles (Mont Ti noodles)
Fish of choice (golden carp, snakehead, rohu, or any preferred fish)
Salt
Fish paste
Black pepper
Garlic
Bataegaw (optional)
Fried beans or fish cakes
Coriander leaves
Thinly sliced onions (fried shallots)
A-Pu Hlya-Pu chilli paste
Tamarind juice or Garcinia (sour fruit) juice (or lime/lemon)
How to Prepare Rakhine Mont Ti Soup
Clean the selected fish thoroughly and boil for about three to four minutes.
Set the fish stock aside. Remove bones and skin from the fish, then shape the flesh into small balls by hand. (Reserve a small portion of the fish for the chilli preparation.)
Add the required amount of water to the reserved fish stock and bring it to a rolling boil.
Lightly crush the Bataegaw leaves and roots and add them to the pot at the beginning of boiling.
Add finely ground black pepper and coarsely crushed garlic into the boiling stock. (Leaving the garlic unpeeled enhances the aroma.)
Add fish paste in moderation (adjust as needed), salt, and seasoning powder or dried shrimp powder. Cover the pot and simmer for about 15 minutes.
Add the fish balls and let the soup boil again. Taste and adjust seasoning as desired.
Once the flavour is balanced, the Mont Ti soup is ready.
How to Prepare A-Pu Hlya-Pu Chilli Paste
Roast a small number of green chillies together with fish paste. Pound them with a little black pepper and garlic until semi-smooth. This chilli paste is ready to be served with Rakhine Mont Ti.
How to Prepare A-Pu Hlya-Pu Chilli Sauce
In a small pot, combine the A-Pu Hlya-Pu chilli paste, some reserved fish balls, and a small amount of Mont Ti broth. Simmer until well-cooked and slightly thickened. This chilli sauce can be mixed into the Mont Ti soup or used for the Mont Ti salad.
Serving Rakhine Mont Ti
Add rice noodles to hot Mont Ti soup, then top with fried beans or fish cakes, thinly sliced onions (optional), coriander leaves, fried shallots, and tamarind juice. Serve hot and enjoy. As the name A-Pu Hlya-Pu suggests, Rakhine Mont Ti salad can be enjoyed with either chilli sauce or chilli paste.
Rakhine Mont Ti Salad
Place a portion of rice noodles in a bowl and add an appropriate amount of A-Pu Hlya-Pu chilli paste or chilli sauce. Season with salt, seasoning powder, and tamarind juice, and mix well. Garnish with coriander leaves, thinly sliced onions, fried shallots, fish cakes, and fried beans before serving.
(For a slightly saucy salad, use the chilli sauce; for a dry-style salad, use the chilli paste.) – Moon
(Note: Bataegaw – ginger-like root/wild coriander/culantro (Eryngium foetidum); A-Pu Hlya-Pu – Rakhine-style spicy fish chilli pastes)

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