Traditional Myanmar Cuisine

When people think of Mogok, they immediately associate it with precious gemstones. Yet, just like its valuable rubies and sapphires, Mogok is also home to a variety of delicious local dishes. This week, we present some of the well-known foods from this charming hill town, situated 3,800 feet above sea level.
Mogok Pork Meat Jelly (Wetnanton)
Wetnanton is a popular winter delicacy in Mogok. In earlier times, before refrigerators were widely available, this dish was prepared and enjoyed only during the cold season. It is left outdoors overnight in the winter chill to naturally set and firm up. By morning, it is sliced and served.
Made primarily from collagen-rich cuts such as pork trotters, ribs, or pork meat, this traditional pork meat jelly sets naturally without any artificial gelling agents. Because it is eaten plain, its flavour should remain mild and delicate.
Ingredients
1. Pork trotters (or pork ribs or pork meat)
2. Carrot
3. Garlic
4. Spring onions
5. Chinese coriander
6. Green chilies
7. Star anise and cloves
8. Ginger
9. Sugar (or seasoning powder)
10. Salt
11. Water
Preparation
Boil the pork trotters with water, ginger, star anise, cloves, and salt until tender. Remove and allow to cool.
Strain and reserve the clear broth.
Finely chop the cooled pork and return it to the broth. Bring to the boil again.
Add sugar, thinly sliced garlic, and diced carrots. Stir well.
When softened, add spring onions and Chinese coriander. Pour the mixture into a tray and allow it to cool and set. (During hot weather, refrigerate until firm.)
Once fully set into a jelly-like consistency, cut into cubes and serve as desired.
The result is a subtly flavoured dish with a distinctive aroma, enhanced by local herbs and a balance of sour, salty, and mildly spicy notes.
Steamed Mogok Mushrooms (Mogok Hmopaung)
Mogok Steamed Mushrooms resemble steamed dishes found in other parts of Shan State, but they are distinguished by the unique flavour of a rare dried mushroom known locally as the Tonekat mushroom. Although rare elsewhere, it is commonly found in Mogok. Other local varieties, such as white mushrooms and wood ear mushrooms, may also be used. (Where unavailable, cultivated wood ear mushrooms can serve as a substitute.)
Ingredients
1. Mushrooms
2. Ginger
3. Garlic chives roots
4. Onion
5. Garlic
6. Peanuts
7. Salt
8. Seasoning powder
9. Rice flour
10. Fermented soybean
11. Oil
12. Water
13. Banana leaves
Preparation
Wash the mushrooms thoroughly and chop them into small pieces.
Finely chop the garlic chives roots.
Pound ginger, garlic, and onion together.
Grind peanuts and fermented soybeans into a fine paste.
Mix the mushrooms with the pounded ingredients, peanut powder, soybean paste, rice flour, salt, seasoning powder, and oil. Add a little water and knead well.
Lightly heat banana leaves over a flame to soften them, cut into suitable sizes, place a handful of the mixture in each, and fold securely, fastening with toothpicks.
Steam the wrapped parcels for 15-20 minutes until cooked through. (Any steamer can be used, ensuring the steam is well sealed.)
Once done, unwrap and serve the fragrant Mogok steamed mushrooms. Garnish with fried garlic oil, coriander, or spring onions as desired.
These distinctive dishes reflect the rich culinary heritage of Mogok – a town renowned not only for its gemstones but also for its flavourful traditional cuisine. — MOON

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