Mohinga and Pe kyaw the Rangoon Sisters

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: For the mohinga:

rice flour 2 tbsp

garlic 6 cloves, peeled

ginger thumb-sized piece, peeled

lemongrass stalks 3

vegetable, sunflower or peanut oil 6 tbsp

onions 3 medium, thinly sliced

paprika 1 tbsp

turmeric powder 2 tsp

chilli powder 1 to 2 tsp

shrimp paste 1 tsp (optional)

fish sauce 2 to 3 tbsp, plus extra to season

pilchards in brine 1 x 400g tin (if you can’t find pilchards use tinned sardines)

shallots 300g, peeled, left whole

black pepper

subheading: To serve:

dried rice vermicelli 400g (0.8 to 1mm size), cooked, rinsed and left in cold water

limes 3, cut into wedges

garlic oil (see below)

chilli flakes or chilli flakes in oil

hard-boiled eggs 6, cut in half

coriander leaves

crispy chana dal crackers 1 batch, broken up (see below)

subheading: For the crackers (makes about 10):

chana dal (or yellow split peas) 250g, soaked overnight or for at least 4 hours

rice flour 75g

plain flour 40g

glutinous rice flour 20g (optional, replace with 20g of rice flour if not using)

baking powder ½ tsp

salt ½ tsp, plus extra to serve

cold water 250ml

vegetable, sunflower or peanut oil for deep-frying

subheading: For the garlic oil:

garlic 3 bulbs, peeled

vegetable, sunflower or peanut oil 400ml

turmeric powder 1 tsp

Directions at theguardian.com

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