Saxon-style Meeshay

Ingredients

In the Saxon adaptation of Meeshay, we incorporate traditional Saxon ingredients and flavors to create a unique twist. The original Burmese dish is typically made with rice noodles and a spiced meat sauce. However, in Saxon-style Meeshay, we use egg noodles and a sauce that combines local Saxon spices, herbs, and ingredients. This adaptation adds a distinct Saxon flavor profile to the dish while still maintaining the essence of the original Meeshay. We alse have the original recipe for Meeshay, so you can check it out.

• 250g (8.8 oz) egg noodles 250g (8.8 oz) egg noodles
• 300g (10.6 oz) ground pork 300g (10.6 oz) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 200ml (7 fl oz) beef broth 200ml (7 fl oz) beef broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground pork to the skillet and cook until browned, breaking it up with a spoon.
4. 4.
   Stir in the ground paprika, caraway seeds, dried thyme, and tomato paste. Cook for another 2 minutes to allow the flavors to meld.
5. 5.
   Pour in the beef broth and bring to a simmer. Reduce the heat to low and let the sauce simmer for 10 minutes, allowing it to thicken slightly.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Add the cooked egg noodles to the skillet and toss them in the sauce until well coated.
8. 8.
   Serve the Saxon-style Meeshay hot, garnished with fresh parsley.

Treat your ingredients with care...

• Egg noodles — Be careful not to overcook the noodles as they can become mushy. Cook them until they are al dente for the best texture.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the sauce.
• Feel free to customize the dish by adding vegetables such as bell peppers or mushrooms for extra flavor and nutrition.
• If you prefer a milder flavor, reduce the amount of paprika and caraway seeds.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Saxon-style Meeshay is best served hot, straight from the skillet. Garnish each plate with a sprinkle of fresh parsley for a pop of color and freshness. Serve it as a main course accompanied by a side salad or crusty bread to complete the meal.

Presentation advice

To elevate the presentation of Saxon-style Meeshay, arrange the noodles neatly on a plate and drizzle a spoonful of the sauce over the top. Garnish with a sprig of fresh parsley and serve with a side of crusty bread. The vibrant colors of the dish will make it visually appealing and appetizing.