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Burmese   -   Tatapaw   adapted from Recipes From The Golden Land The Burmese Kitchen by Marks

  • 1/4 Cup Rice -- uncooked
  • 10 Cups Water
  • 1/2 Pound Boneless Pork -- cubed
  • 1 Can Bamboo Shoots -- sliced and drained
  • 1 Teaspoon Salt
  • 1 Teaspoon Shrimp Paste
  • 2 Tablespoons Shrimp Sauce
  • 1 Inch Fresh Ginger Root -- crushed into a paste
  • 3 Cloves Garlic -- crushed into a paste
  • 1 Medium Onion -- chopped
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Black Pepper
Directions Toast the rice in a dry skillet over moderate low heat until light brown. Break up rice coarsely with food processor. Bring the water to a boil in a large pan. Add all ingredients. Cook for 30 minutes over medium high heat. Serve hot as a soup. It may also be eaten as a sauce poured over plain rice.
Serves 8
Time to Make 0:00

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