Thenthuk (ten-too)

Dough Recipe
1/4 kg flour
1/2 C water
1/2 ts baking powder (optional)

Sift the flour into a mixing bowl. Add water slowly and squeezed together with hands until flour is completely absorbed. Place on table or countertop and knead for five minutes (around 100 times) turning dough often. Continue with soup recipe…

Soup (serves 3 people)
3 Ts oil
1 ts finely chopped garlic
1 ts finely chopped ginger
1/2 medium sized onion
1 tomato
1/8 head cabbage
1 carrot
1/4 ts black pepper
1 salt
1-2 ts soy sauce

After kneading dough, divide into five pieces. Roll each piece into a long thin shape and coat with oil. Cover and set aside. For best results, leave for one hour, but at least for ten minutes. Turn stove on high, and pre-heat wok (or frying pan). Add one tablespoon of oil. In a separate bowl, mix one egg with a few pinches of salt. Add to frying pan when oil is hot. Cook each side one minute, then cut into small pieces and set aside. Add remainder of oil to pan along with garlic, ginger and onions. Fry these until cooked, and then add tomato, cabbage and carrot. Fry for two minutes and then add soy sauce and salt. Add 2 1/2 cups of water and bring to a boil. Take out the dough. Using both thumbs, stretch out dough until it is long and flat. Quickly tear thumb-sized pieces into the boiling soup. After all noodles are in the soup, cook for three more minutes. Serve hot. If you like, top with fresh chopped green onion and cilantro. Add chili to taste.

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