Burmese-style Rice Bowl

Ingredients

While the original Korean Bap focuses on simplicity and clean flavors, this Burmese adaptation adds a burst of vibrant spices and ingredients. The Burmese-style sauce, made with a blend of fish sauce, tamarind, and chili, infuses the dish with a tangy and slightly sweet flavor profile. Additionally, the use of jasmine rice instead of traditional Korean rice adds a fragrant aroma to the dish. We alse have the original recipe for Bap, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 lb (450g) chicken breast or firm tofu, sliced 1 lb (450g) chicken breast or firm tofu, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Crispy shallots, for garnish Crispy shallots, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions.
2. 2.
   In a bowl, combine the chicken or tofu with fish sauce, soy sauce, and chili flakes. Let it marinate for 15 minutes.
3. 3.
   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the marinated chicken or tofu and cook until browned and cooked through. Remove from the skillet and set aside.
4. 4.
   In the same skillet, heat the remaining tablespoon of vegetable oil. Add the onion, garlic, bell pepper, and carrot. Sauté until the vegetables are tender-crisp.
5. 5.
   In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, and 1/4 cup of water to make the Burmese-style sauce. Pour the sauce over the sautéed vegetables and cook for an additional 2 minutes.
6. 6.
   To serve, divide the cooked jasmine rice among bowls. Top with the sautéed vegetables and the cooked chicken or tofu. Garnish with fresh cilantro and crispy shallots.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with a little brown sugar for a tangy flavor.

Tips & Tricks

• For a spicier kick, add extra chili flakes or a drizzle of chili oil.
• Customize the dish by adding your favorite vegetables such as snap peas or mushrooms.
• For a vegetarian version, substitute the chicken with extra-firm tofu or tempeh.
• Make extra crispy shallots to use as a topping for other dishes or salads.
• Serve with a side of Burmese pickled tea leaves for an authentic touch.

Serving advice

Serve the Burmese-style rice bowl hot, allowing the flavors to meld together. Garnish with fresh cilantro and crispy shallots for added freshness and crunch.

Presentation advice

Present the Burmese-style rice bowl in individual bowls, with the vibrant colors of the sautéed vegetables and garnishes on top of the fluffy jasmine rice. Drizzle a little extra Burmese-style sauce over the dish for an appetizing presentation.