Mohin-Gar

Mohin-Gar

Mohingar –meaning “bitter-gravy dish” is a misnomer since it contains nothing bitter, but is sweetness or delicious taste itself. It is a favorites snack of the whole country of Myanmar and is served at most social or religious gatherings. It is so popular that it is available practically everywhere at all times of the day and reasonable far into the night.

It is an intriguing concoction of several ingredients which harmoniously contribute towards the making of a delicious dish that can be eaten as well as drunk as it contains both solids and gravy. It is a mixture of rice-noodles - either small or medium-sized – and gravy. The noodles by themselves have no taste whatsoever; it is the gravy that makes mohingar distinctly palatable.

The most important ingredient of mohingar-gravy is fish. In upper Myanmar where fish is not easily available, chicken or beef is used. Two or three kinds of fish are better than one! One unusual ingredient is the soft core of the banana plant cut up into thin slices. Fish, fish-paste, shrimp-paste, pea-powder, banana-plant core – no wonder mohingar is such a nutritious dish rich in protein and fibre. It also contains several spices namely garlic, onion, ginger, chilli, pepper, turmeric powder and lemon grass all of which are said to be very efficacious in reducing the level of cholesterol – the culprit in several types of heart disease – in the blood, according to the latest discoveries or studies in medical science.

It is not taken by itself; it is usually taken with several accessories which add to its flavor and nutritious value. Among them are boiled egg, fried hilsa roe, fried pounded featherback, gourd-fritters, fried shredded onion, fried shredded garlic, roasted chilli powder, shredded leeks and coriander leaves.