The Chef’s Special

Dr Mung Maung Nyo

“Today we like to eat a new dish”

Our children are saying their wish

“OK, we’ll try our best,” we promised

So, mother Nan Ommar and I duly did.

(Pickled Mustard Leaves, Pork Ribs and Spices Mixed in a Bowl)

We went to a supermarket

We looked for a pork rib set

It was frozen and well kept

We bought two small packets.

I cut the ribs into 3 or 4 a piece

Treat them in a tin tray to thaw

While I cut ginger and onion neat

I sliced garlic into thin foils to fall.

(Old Beef Curry Cooked in Burmese Style)

Nan gave me two packets of mustard leaves

Pickled sour like an old bag of it kept in freeze

I took leaves out and cut them into small sheaves

I left the stalks and stems to be used later apiece.

(Pork Rib, Mustard Leaves Cooked with Spices)

I sauté d ginger, onion and garlic just brown

Then I added rib pieces one by one in rounds

I fried or rather flied them one by one up and down

I smelled the smell of pork mixed with spices ground.

(Old Potato Curry Cooked in Burmese Style)

I then sprinkled saffron powder and salt to taste

Adding tomato without seed and soy sauce in haste

A cup of water mixed all contents with curry paste

I poured some more to cover it and left it in blaze.

(Pork Rib, Pickled Mustard Leaves and Spices Ready for Eating)

When pork smell was strong and broth was brewing

I took out a rib piece and punctured it with fork teeth

If it entered the meat easily to signal ready for eating

I added a cup of water and cut pieces of mustard leaves

Coupling with some more ginger and pepper seedlings

Coriander leaves made it fresh and fragrant indeed.

(Old Burmese Pea Soup, Kalapea Hin or Dish)

It was now ready for eating

Nan called her daughters for feasting

She has been busy cooking rice and beans

She also warmed frozen food in oven clean

Roasted and brewed beef with egg plant cuisine

The table was set and all were ready for eating.

(Yupar Nyo Posing With Sculpture in a Sydney Museum)

No need to say they ate like ravens

They did not show their faces often

They looked into their plates and dishes

Sounds of eating and splashing spoons mixed

“Mustard pork dish is spicy sour sweet and best”

They have said it and I was blessed as a chef!

Dr Maung Maung Nyo

28.03.2009 (original)