Ubiquitous Youth Chicken Soup

(Kyettha Kalatha Chet)

Dr Maung Maung Nyo

Our family is fond of fixing own food

Nan is never tired of trying bamboo shoots

Pickled sour by herself or bought from booths

She cooked it with pork belly to be so good.

(L to R: MMN, YPN, NOM, ESN)

I’m in favor of frying fish and chips

To be eaten with lime and sour dips

It’s simple to make and savory to eat

We used to eat them together at picnic.

(Dr NOM Buying Fish and Chips in Sydney)

Our two daughters like spicy sweet chicken

Cooked in a big pot with chunks of gourd and

Hot chili ginger lemongrass cinnamon bark

They boil the ingredients in water until dark.

(Youth Chicken Soup, Kyet-Tha Kalatha Chet)

Last week Yupar said she would cook Kalathahin

Asked us to buy a fresh gourd and chicken wings

Her mother fulfilled her wishes by buying all she needs

Lemon grass dry chili paprika ginger spices complete.

Today she was busy helping her sister

With a very important personal matter

She went out to various places to finish

So I offered to help and she agreed my wish.

Nan had already cleaned the “lovely legs”

They are chicken legs devoid of skin

The name itself seduces and scintillates

I’m to cook the best Kalthachet homemade.

(Hot and Spicy Chicken Dish)

I put a little bit of oil in the shining pot

I sprinkle ginger pieces to sauté on spot

I add some onion flakes stirred light brown

Saffron and salt sprinkling make to crown.

I notice the good smell of basic food stuffs

It’s time to add the chicken legs good enough

I added one by one while flicking and frying

Chicken pieces become discolored and drying.

(The Mingun Bell, the World's Largest)

Then cut tomato pieces and paprika are added

A cup of water is poured down to spread

Pieces of chicken and tomato in flat fashion

The orange red broth is brewing now for action.

I take out a piece of lovely leg

Pierce it with fork and scrape

I find the meat tender and tasty

It’s ready to be eaten if hungry.

(The Burma Army Camp at Mongton in Southern Shan State)

But I have to add pieces of gourd

Cut into cubes of 2 inch measures about

Nan has removed its skin before cutting

I just need to cut required size before adding.

The smell of broth makes me hungry

Nan Ommar says its smell is strange and spicy

I just fill lemon grass stalks and chili in summary

The Kalathahin is ready in five minutes to be mighty.

(L to R: NOM, YPN, ESN, MMN in University of Wollongong in

NSW Campus)

Actually I’m fond of this kalathachet

As it has a history in my life led

I ate it voraciously in Mingun at night

When we all were left flat

Without any boat to go back in fright

We had come to visit Mingun to rest.

(Mingun Pathodawgyi, Unfinished Cedi, of King Bodawphaya)

I also ate Kalathachet almost every week

When 5^th Buregt army officers and I to meet

Playing billiards and telling jokes in Officers Mess

Eating it together was what we have to fret.

I also remember cooking Kalatha Hin

When I was to leave Lashio within

Two days for Meiktila and Rangoon

I had been selected to go abroad soon.

(Chicken Soup, Kalatha Chet)

So this the famous Kalatha Chet

I have been familiar with it at the outset

As student, as army doctor and family chef

Oh, I’m so glad I have cooked it the best.

Dr Maung Maung Nyo

28.03.2009 (original)