Shan Cultural Association - UK
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Shan Cultural Association - UK

Shan Recipes

You can get some Shan recipe from this page. However, we are currently improving the collection of Shan traditional recipe.

- Tofu Salad (by Feraya)
- Sayka Bitter Soup or Inle Eel Soup (by Feraya)
- Khao Soy Tai or Shan Kao Soi (by Sao Tern Moeng)
- Khao Soy Dai Kengtung; East Dai Dish (by Nang Kham Kaw)
- Simplest Shan Soup (by Nang Feraya)

Tofu Salad

  • 1 block yellow tofu(4 x 4 x 3 in.)
  • 12 garlic cloves
  • 3 tablespoons chopped coriander leaves
  • 2 tablespoons roasted sesame seeds
  • 6 tablespoons oil
  • 1 teaspoons or less chilli powder
  • 1 tablespoons soy sauce
  • 3 tablespoons vinegar
  • 11/2 tablespoons roasted gram flour
  • Salt to taste

  • Slice half the tofu into strips 3 x 1/2 x 1inch thick. Cut rest 2-in. squares, 1/2 inch thick.
  • Peel and chop garlic. Chop coriander finely. Pound roasted sesame seeds till powdered.
  • Heat oil hot; fry the squares of tofu till outsides are browned. Remove tofu from pan and drain. Pour away oil except for 11/2 tablesp. Fry chili powder in this and set aside.
  • Cut fried tofu squares into thin strips with scissors. Mix together the two tofus, sesame seeds, coriander, soy sauce, vinegar, chilli and oil, roasted gram flour and fried garlic. Mix well, and correct for salt.

Sayka Bitter Soup or Inle Eel Soup

  • Bitter Soup or Inle Eel Soup (Sayka)
  • 1 small catfish or eel, and extra fish heads, if possible
  • 4 cups water
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup dried pe-ton or navy beans
  • 2 tablespoons oil
  • 1 large onion, sliced
  • 1 1/2 tablespoon rice flour
  • Large handful fresh mint leaves
  • Tiniest pinch sayka

  • If catfish is used, grill it and flake the meat off. Cut eel in pieces. Boil eel and fish heads, if included, in 4 cups water with turmeric and salt.
  • Wash beans and boil in fish broth till tender.
  • Heat oil and fry sliced onion. Before it browns, put in rice flour mixed with 1 tablespoon water and fry, stirring well.
  • Combine with broth. If grilled fish is used, put in flaked meat now, add water and boil well.
  • Add mint leaves, correct for salt, and just before taking off the cooker to serve, add a tiny pinch of sayka. If the soup is left on the cooker, the sayka will make it too bitter. The soup should be just pleasantly bitter.

Khao Soi Tai or Shan Khao Soi

About the dish:
It is actually a noodle dish of the people of Tai Neu or the Northern Tai near China border and also of the Tais in Sipsongpanna area,where they just call it 'Khao Soi'. They even add diced pork blood in this dish. One thing good about it is, you don't have to use 'hto nao', so you won't have to worry about searching for hto nao.

Main Ingredients for Noodles:
  • 2 packet rice noodles (flat, medium size)
  • 4 cups ground pork or chicken (or 2 cups of each)
  • 3 medium-size ripe tomatoes (finely cut or chopped)
  • 1 medium-size onion (finely cut or chopped)
  • 5 tablespoon cooking oil 1/4 teaspoon paprika
  • 2 tablespoon thin soy sauce 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon MSG (if desired) or sugar (if preferred)
  • 1/2 cup water

Ingredients for Broth:
  • 10 - 12 pieces pork bones or chicken bones
  • 10 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon MSG (if desired) or sugar (if preferred)

Ingredients for Relish and Garnishing:
  • 1 cup pickled mustard leaves (finely cut)(hpak kaat som)
  • 1 cup cabbage (finely cut)
  • 1/4 sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vinegar
  • 3 blocks pickled tofu (to foo yaen)
  • 3/4 cup water
  • 1 tablespoon Chinese
  • 5 spice (pakaw saakaaw)
  • 1 cup cooking oil
  • 1/2 cup soy sauce
  • 1 tablespoon hot chili powder
  • 1 cup roasted peanuts (ground into small particles)
  • 1/2 cup finely cut spring onion (hpak mi) or coriander (hpak gi)
  • 1 packet friend pork rind (nang pong)

First make broth by boiling the bones in water with salt and MSG (if desired), as given in recipe for broth. Let boil for 1 hour at least (the longer it is boiled it is better because the sweet juice will be extracted more from the bones). When noodles are to be serve this broth should be boiling hot.

Put noodles in a large pot, pour cold water till it covers the noodles and soak for about 1 hour. Drain noodles and set aside.

Heat pot and put in oil. When oil is hot, put in onion and stir till well cooked. Add tomato, stir and let it cook till it becomes soft and pulpy. Put in ground meat, paprika, soy sauce, salt, MSG (if desired) and stir and mix well. Cover pot and cook for about 1-2 minutes. Add water and stir. Cover pot and cook for about 4-5 minutes or until there is only oil and a little water is left in the meat sauce. Shut off stove.

  • In a bowl, mix pickled mustard leaves, cabbage, sugar and vinegar, as in making salad. Transfer the mixture on to a serving bowl.
  • Mash pickled tofu and mix and stir well in the water. Pour and keep in a container for serving.
  • Heat oil, and when hot pour half each into two small heat-proof serving containers. Put Chinese spice in one container and stir, and put hot chili powder in one container and stir.
  • Put chopped peanuts in a serving container.
  • Put soy sauce in a serving container.
  • Put chopped spring onion or corriander in a serving container. Place these serving containers, may be each with small spoons to serve, in the middle of the dining table.

Put noodles in a bowl till about 2/3 full. With a big soup ladle pour boiling broth to cover the noodles and stir and swirl well with chopsticks or a fork till the noodles are fully hot and have a soft texture. Pour back the broth into the pot by draining well. (This is what is done in the Shan State. But if preferred, boil the noodles till cooked, but not overcooked, because rice noodles cook very fast and can get very soft and break or become too soggy. Drain and keep aside until ready to use.) Spoon about 2 tablespoon of meat sauce and put in the noodle bowl. Put in as much broth as desired, a lot if you want it more watery. Put in a little of each ingredient of the relish from #2 to #6 to the noodles and mix. Taste it, and add more of whatever you want to add. Enjoy the noodles and have a bit of pork rind (nang pong) with each mouthful of noodles!

Side Dish
The pickle mustard and cabbage salad is to be eaten as a side dish with the noodles, so as to have something sour. If real 'pak: gaat, som;' (mon njin chin) like in the Shan State is available, it is even better (this is available in a city outside San Fransisco, made by some Shan-Chinese ladies. I don't know if they deliver their wares.) Pickled mustards are a little too salty and not to sour. All the ingredients are available in the US in Asian stores. Pickled mustard leaves comes in packets (soaked in liquid), or you can get them loosely in buckets which are sold by the pounds. Pickled tofu comes in bottles - small or large. Rice noodles, Chinese spice, are also available in Asian stores, like Thai, Cambodain, and Vietnam. Don't go to Japanese or Korean. They don't have such things, and sometimes Chinese groceries carry these items. Pork rind(nang bong:) is also available in American and Spanish groceries or snack shops.

Khao Soy Dai Kengtung (East Dai)

  • 1 cup To nao (powder)
  • Sliced or ground/minced any kind of meat.
  • 1 lb tomatoes
  • 1 cup chopped shallots/onions
  • Chopped ginger & garlic
  • Yellow curry/red curry powder (pong mint/ pit pong)
  • Sliced Pak mee and Pak Khee (long-stemmed onion and cilantro)
  • Kept Mu (fried pork skin)
  • Sliced lemon/juice
  • Ground roasted pepper for the one who love spices.
  • For the best result boil neck bone or chicken parts or chicken bone for soup(large pot for E-group)
Heat a large skillet (large enough for E-group) add oil, pong mint first(yellow powder). Then fry the chopped ginger, garlic and onion until brown. Add red powder (pit pong) stir fast add tomatoes right away. Keep stirring tomatoes until cooked. It is important to make sure tomatoes are well cooked or the whole pot will smell of raw tomatoes.
Add To Nao Pon and stir for 1 min. Add sliced /ground meat and stir again (if you need help let us know) until it boils. Leave at Med Heat for 15/30 min. until the meat is well-cooked, all the water is dry, and only oil remains.
Add into the soup(No.11). After 15 min. it is ready to serve. Place the noodles in a bowl, add hot soup. Serve with Pak mee, Pakkhee, lemon juice, Pit pong as you desire and dip with Kept Mu (fried pork skin)
Sprinkle crushed roasted sesame seed on the noodles.

Sayka Bitter Soup or Inle Eel Soup

  • 6 cups beef or pork stock
  • 4 medium tomatoes
  • 2 green chillies
  • 4 cups tender sprigs mustard leaves (chayote OR pumpkin OR gourd)
  • 1 soybean wafer OR 1 teaspn. canned bean paste
  • 1 bunch garlic tops or spring onions
  • 1 ½ teaspoons.oil
  • Bring stock to boil. Slice tomatoes and add with whole chillies and salt to stock. Boil till aroma and taste of chillies and tomatoes are obtained.
  • Prepare mustard leaves by snapping off tender parts in 1 to 2 inch pieces. Add to boiling stock.
  • Prepare soybean wafer by toasting it, then cooling it and pounding as soon as cool. When mustard leaves are tender, add soybean powder.
  • Correct for salt.
Cut garlic greens in 1 ½ inch lengths. Heat oil and fry till greens are brown and oil is aromatic. Combine quickly with ladlefuls of hot soup, pouring back into soup pot and repeating till sizzling stops.

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