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Sun Cuisines Burmese Thai & Black Rice Bar
1st time going with my fiancé, and let me say yum yum and yummy!! The black rice mango roll was delish!! The food was great and so was the service!! - Dionna Y. Buffalo, NY Can't say enough good things about this restaurant! I recommend Sun Restaurant to any and every restaurant in Buffalo, even if you're not an "adventurous eater". JUST SHEER DELICIOUSNESS, I TELL YOU. We will be back for sure. - N.M. Hamburg, NY Sun Restaurant was an amazing experience for both myself and my boyfriend! All the food we had was fantastic - Danielle S. Studio City, CA Love Love Love - Robby Takac Goo Goo Dolls This is a fine restaurant. I have never been to Myanmar, so I can not claim to know how authentic the Burmese cuisine is at Sun. However, the dishes offered are quite varied and everything I have ordered has been delicious. The vegan friendly the menu is a real plus, with markings to denote anything that is or can be made vegan. - Nick R. Buffalo, NY Andrew Galarneau’s Five Most Memorable Restaurant Dishes of 2013 – Sun’s Spicy Chicken - Andrew Galarneau Buffalo News, Food Editor
How to make Chicken Biryani
This style of Chicken Biryani is called the ‘Pakki-Biryani’, where the chicken and the rice are cooked separately and then combined in the final step. There are a lot of different ways of making Biryani and here is one simple, easy and yet incredibly delicious recipe that is just ‘too good’ and we had to pass it on. Do not get intimidated by the number of ingredients or the steps…just follow along step-by-step and WOW your family and friends! Also, check out the prefect accompaniment for this Biryani — Cilantro & Mint RaitaWe think they were made for each other… Ingredients: Chicken with bones – 2 lbs, cut Basmati Rice – 2 cups Water – 8 cups Yogurt (Curd) – 1.5 cups Potatoes – 1, large (cubed) – optional Oil – 3 tbsp Clarified Butter (Ghee) – 2 tbsp Garlic – 2 tsps (minced) Ginger – 2 tsps (minced) Green Chili – to taste Cinnamon Stick – 2″pc Bay Leaves – 2 Black Cardamom – 1 Mace – 3 pcs Green Cardamoms – 4 Cloves – 4 Whole Peppercorns – to taste Golden Raisins – 1 tbsp Cashews – 1 tbsp (heaped) Salt – to taste Black Cumin – 1 tsp Cumin Powder – 1 tsp Coriander Powder – 1 tsp Turmeric Powder – 1/4 tsp Red Chili Powder – to taste Saffron (Kesar) – 1/4 tsp Mint Leaves – 2 handfuls (chopped) Cilantro – 1/4 cup (chopped) Fried Onions – 1 cup (divided) Method: 1. Wash and soak the Rice for a minimum 1/2 hour. 2. In a pan, bring 8 cups of water to boil. 3. Once boiling, add Green Cardamoms (2), Bay Leaves (1), Salt and Oil (1tsp). 4. Add in the washed Rice to boiling water. 5. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done). 6. Drain the water from the Rice and keep aside. 7. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak. 8. Heat a pan on medium heat, add in the Oil and the Clarified Butter. 9. Once hot, add in the Cashews and Golden Raisins, fry for a couple of minutes till the cashews get a light golden color. 10.Remove from the Pan. Make sure you drain all the Oil. Keep aside. 11.Add in the balance of whole spices – Cinnamon Stick, Mace, Bay Leaf, Black & Green Cardamom, Peppercorns & Cloves. 12.Fry for under a minute. 13.Add in Black Cumin (use regular Cumin if Black is not available). 14.Allow them to sizzle. 15.Add in Ginger & Garlic, fry for another minute. Keep stirring. 16.Add in the washed, cleaned pieces of Chicken. Mix well. 17.Once the Chicken looks sealed, add in the following while stirring constantly – Yogurt, Fried Onion (1/2 cup), Cilantro (save some for garnish), Mint, Green Chili, Potatoes and the dry spices – Coriander, Cumin, Turmeric, Red Chili & Salt. 18.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done). 19.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C). 20.Coat an oven-proof dish with a little oil. 21.Start by layering the Chicken at the bottom of the dish along with a few pieces of Potatoes (saving the gravy for top layer). 22.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice. 23.Layer the balance of the potatoes and all the gravy on the rice layer. 24.Next spread the balance of the Rice. 25.Layer the Cashews, Raisins, Fried Onions, Cilantro and Saffron. 26.Drizzle a little bit of Oil. 27.Cover with an air-tight lid or a foil and bake for 1 hour or till the potatoes are cooked. 28.Once out of the oven, take a ladle and mix it gently but well. 29.Allow it to sit for 5 minutes and serve with ‘Cilantro & Mint Raita’ 30.Serves 8. Tips: 1. Chicken with bones works best for this recipe, but if you prefer boneless, then you will need to cook the chicken a little less. 2. Fresh Mint is sometimes not easily available. Substitute for dried, crushed Mint, available at Indian grocery stores. 3. You can also add in full boiled eggs along with the gravy…looks good and tastes very good. 4. For a stronger orange color to the biryani, add the Saffron before the Cashews and Raisins. 5. If you feel that the Biryani is overcooked, use the handle-end of the ladle to mix in without mushing up any more.
Filipino Chicken Adobo Recipe
From: EatingWell Magazine, March/April 2018Perhaps the most famous dish in the Filipino repertoire, chicken adobo has as many versions as there are cooks in the Philippines. Some recipes omit garlic, others add coconut milk, some feature brothy sauce, and others reduce that liquid to an intense glaze. Try this healthy recipe first (with plenty of white rice), then the next time around, go wild.
Burmese Cuisine, Thai Cuisine - Pagan Restaurant
Burmese Tea and Tealeaf salad are part of Burmese culture and important in daily life of Burmese (Myanmar) people and serve in Pagan Restaurant in San Francisco. Burma is one of the country the cultivate best tea in the world.
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