Myeik is one of the most picturesque and poetic towns in the Taninthayi Region of southern Myanmar. The town is sheltered by more than 800 islands of the Myeik Archipelago, which stretch along the Taninthayi coastline like a natural protective wall to its west.
When it comes to food, one dish immediately comes to mind whenever Myeik is mentioned: ‘Kat Kyay Kite’, or Scissor-Cut Rice Noodles. This beloved delicacy is enjoyed not only by the people of Myeik but also by food lovers throughout Myanmar.
Made primarily with scissor-cut rice noodles and complemented by seafood and various meats, this flavorful dish has won the hearts of both local diners and international visitors. This week, we would like to share a recipe for ‘Myeik Kat Kyay Kite’, a dish renowned for its rich aroma and delicious taste.
Two ingredients play the starring roles in ‘Myeik Kat Kyay Kite’: squid and scissor-cut noodles. Squid gives the dish its distinctive aroma and enhances its overall flavour. As for the noodles, it is best not to purchase pre-cut noodles from the market. Instead, buy flat rice noodle sheets and cut them into strips yourself, as freshly cut noodles provide a much better texture and taste.
Now, let’s get started.
Ingredients
For the Noodles
• 800 grammes flat rice noodle sheets (to be cut into strips)
• 400 grammes of bean sprouts
• A small number of Chinese chives (garlic chives)
• 160 grammes of pork or chicken
• 4 squids
• 4 sausages
• 2 duck eggs
• 2 onions
• 4 cloves garlic
• 160 millilitres of cooking oil
• Salt, to taste
• Seasoning powder, to taste
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• A small amount of oyster sauce
• Ground black pepper, to taste
• 320 g boiled peas
For the Sour Chilli Dressing
• 1 cup palm vinegar (or ordinary vinegar if palm vinegar is unavailable)
• 2 tablespoons sugar
• 2 tablespoons crushed dried chilli flakes
• 2 cloves of garlic
Preparation
Crush the garlic, sugar, and dried chilli flakes together until well blended. Mix the pounded ingredients with the palm vinegar to make a sour chilli dressing.
Reserve one-third of the dressing and toss it with a small amount of bean sprouts to serve as an accompanying side dish. The remaining dressing will be used later in the stir-fry.
To prepare the noodles, gently mix the scissor-cut rice noodles with the dark soy sauce, light soy sauce, oyster sauce, salt, and seasoning powder.
Cut the pork into small cubes. Slice the sausages into bite-sized pieces.
Quarter the onions and lightly crush the garlic cloves with the flat side of a knife.
Roughly chop the Chinese chives.
Cooking Instructions
Use a large wok or frying pan that allows enough room to stir the ingredients comfortably.
Heat the oil in the wok and add the pork. Stir-fry until the meat begins to firm up, then add a small amount of water.
Next, slice the squid into rings and add them to the wok. Season with a little dark soy sauce and a small amount of sugar.
Once the pork and squid are cooked and most of the liquid has evaporated, add the sausages. Then add the garlic and onions and stir-fry until they begin to soften.
Add the bean sprouts and continue stir-frying. (If you prefer your bean sprouts crisp, add them after the noodles instead.)
When the bean sprouts have softened slightly, pour in the prepared palm vinegar dressing.
Allow the mixture to come to a gentle boil, then add the seasoned noodles. Toss carefully, lifting the noodles from the bottom to the top of the wok to prevent them from breaking apart.
Taste and adjust the seasoning according to your preference.
Finishing Touches and Serving
Once the seasoning is adjusted to your liking, create a space in the centre of the wok and crack the two duck eggs into it. Allow the eggs to cook, then gently mix them into the noodles.
Just before removing the dish from the heat, add the boiled peas, chopped Chinese chives, and a sprinkling of ground black pepper. Stir well to combine all the ingredients.
(If you enjoy a more pronounced sour and spicy flavour, you may add extra palm vinegar dressing during the stir-frying process.)
Your fragrant and delicious ‘Myeik Kat Kyay Kite’ is now ready to serve.
Traditionally, the dish is enjoyed together with the bean sprouts that have been tossed in the sour palm vinegar dressing, which adds a refreshing tang and complements the rich flavours of the noodles perfectly.
Serve hot and enjoy one of Myeik’s most beloved culinary specialties.
MOON
#GlobalNewLightOfMyanmar