Mohingga (Burmese Noodle)  

Ingredients:  

Cat fish or ikan kembung  
Cooking oil  
250g Gram flour  
250g baked rice powder  
Fish gravy (Ham River brand)  
200g garlic  
1.9kg onions           ( 1kg cut into thin slices and fry till crunchy)  
                              ( 1/2 kg cut into blocks)  
                              ( 40g pound)  
160g chilli powder  
Baked chilli powder  
50g ginger  
4 stems lemon grass  
Coriander leaves  
Lime  
Black pepper powder  
Turmeric powder  
Fine salt  
Ajinomoto  
Boiled eggs  
Fish balls & prawns  
Rice vermicelli  

Method :  

Soak the rice vermicelli in hot water for a few minutes then drain the water.  

In a pot, bring water to the boil with fish, lemon grass, ginger, turmeric powder 
for 15 mins.  
Remove fish and flake the meat and strain the stock. Keep aside.  
Grind the onions, garlic, ginger, chilli & pepper powder to a fine paste.  
Heat oil in a wok , fry the paste until fragrant, add in fish meat, stock and 
fish sauce.. then  add in fish balls. Bring to boil for 20 mins.  
  
Serve with fried onion flakes, coriander leaves, hard-boiled eggs, lemon
wedges and crunchy fried dhals.