Hnan Mway Kyaw

Introduction

"Hnan Mway Kyaw" is a traditional dish from Myanmar, also known in English as "Fried Banana Leaves". This savory dish is renowned for its unique combination of textures and flavors, offering a delightful blend of crunchy, spicy, and aromatic elements. While banana leaves are commonly used in many Southeast Asian cuisines as a wrapping material or flavor enhancer, in Hnan Mway Kyaw, they play a starring role. This dish's origins are deeply rooted in Myanmar's lush landscapes, where banana plants grow in abundance, providing both fruit and leaves as essential ingredients in local culinary practices.

Ingredients

• Banana Leaves
• Chickpea Flour
• Turmeric
• Chili Powder
• Coriander
• Cumin
• Ginger
• Garlic
• Onion
• Green Chilies
• Vegetable Oil
• Salt
• Lime

Preparation

Begin by preparing the banana leaves. Wash the leaves thoroughly to remove any dirt, then pat them dry with a clean towel. Cut the leaves into medium-sized pieces, about the size of a palm. This step is crucial as it ensures the leaves are easy to handle during the cooking process. Next, prepare the batter by mixing chickpea flour with a blend of turmeric, chili powder, coriander, and cumin. Add a little water to form a smooth, thick paste. This mixture will be used to coat the leaves for frying.

Spice Preparation

Finely chop ginger, garlic, and onion. Slice the green chilies thinly. These ingredients will add a pungent aroma and a spicy kick to the dish. Mixing the spices thoroughly ensures their flavors are well-distributed throughout the batter.

Cooking Process

1. Heat vegetable oil in a deep pan or wok over medium heat. Check if the oil is ready by dropping a small piece of batter in it. If it sizzles and rises quickly, the oil is sufficiently hot.
2. Dip each piece of banana leaves into the prepared batter, ensuring a generous coating.
3. Carefully place the coated leaves into the hot oil, frying them in batches to avoid overcrowding in the pan.
4. Fry the leaves until they turn golden brown and crispy, this should take about 3-4 minutes per side. Adjust the cooking time to ensure they are evenly fried.
5. Remove the fried leaves from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt immediately to enhance the flavor.

How to Enjoy

"Hnan Mway Kyaw" is best enjoyed fresh and hot, served with a wedge of lime on the side. The tangy squeeze of lime juice adds a refreshing zest that complements the rich, spicy flavors of the fried leaves. This dish can be enjoyed as a standalone snack or as a side dish to a main meal. Its crunchy texture and aroma pair perfectly with a bowl of steamed rice or a simple salad. Serve it at gatherings or festivals for a truly authentic Myanmar culinary experience.