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hsa*ba: please eat

hsa*ba Burmese Cookbook

by Tin Cho Chaw

Buy now

100 simple authentic Burmese recipes

by Tin Cho Chaw

Buy now

Multi Award Winning Cookbook

by Tin Cho Chaw

Buy now

Stories, tips & unspoken secrets

by Tin Cho Chaw

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Recent recipes / View all recipes

tomato salad with lime dressing
Blog | Vegetables & Salads

tomato salad with lime dressing

This colourful and aromatic tomato salad with a Burmese-style dressing becomes a regular feature at our summer barbecues when the tomatoes are at their best…

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Bayin pickled tea leaf
Blog | Savoury Snacks

pickled tea leaf salad

Pickled tea leaf salad (laphet thote) is easy and quick to rustle up for afternoon tea. The unique flavour of pickled tea mixed with an assortment of crispy nuts and seeds…

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yellow split pea fritter salad
Blog | Vegetables & Salads

yellow split pea fritter salad

A quick lunch of left-over Baya Kyaw (Yellow split pea fritters) broken into pieces and tossed with sliced tomato, toasted pieces…

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Reviews & Awards

Hsa*ba Burmese Cookbook – Time Out Review

TimeOut Magazine

“Seldom does a book arriving with so little fanfare make such a splash in the kitchen….This book deserves to get widespread international recognition.”

– Susan Low, Timeout London

Lonely Planet

Food memories: a taste of home

In the latest edition of lonely planet guide to myanmar, Cho writes about her visit to Burma with her husband and their memorable meal of hand-mixed noodle salad. 

Read the full article

Hello Magazine

Hello!

“The book is beautifully designed. It’s a rich, engaging tome that opens up the under-explored cuisine of this little-known country.”

gormand

Gourmand
World Cookbook Awards

We are over the moon to have won 3 awards in categories: Best Recipes Book, Best Asian Cuisine Book and Best First Cookbook (Burma/Myanmar, 2009)

Ingredients / View all ingredients

tamarind

tamarind

Tamarind pulp or concentrate comes from the sticky flesh of a tamarind pod which taste similar to dates but sour…

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shan tofu

tofu, shan

Shan tofu is made from chana dal or chickpea flour. Similar in texture to a soft tofu but pale yellow in colour and has a lovely delicate flavour…

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sticky glutinous rice

rice, sticky / glutinous

As the name suggests the rice becomes sticky when cooked. It is made into a variety of dishes both savoury and sweet…

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What our customers say…

Such an amazing book!

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Thank you for such an amazing book! The pictures are a delight and I can smell the aroma of the recipes!
Lynette M

Delighted!

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Delighted to find recipes my mum cooked for us as children. Fifty years on since leaving Burma, I can hopefully reproduce some culinary delights.
Donald

I am impressed.

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This is the best and greatest Burmese cook book I have ever seen…. I am impressssed. Most of the food there takes me back in time to Rangoon where I was growing up… Drooooooling…
Salim

Taste like my Grandma’s cooking.

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I’ve tried a couple of your recipes and they are the first to taste like my Grandma’s and Great Nana’s cooking. Thanks for letting me remember them again through the taste of your food.
Rob

Brought back many memories of my childhood.

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I just wanted to say that the book brought back many memories of my childhood and the foods my parents made. I look forward to passing on the recipes to my children.
Mary H

I look forward to introducing my young sons to Burmese food.

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I wanted to send a big thank you for putting this book together. I look forward to introducing my young sons to Burmese food in our home in the coming months.
Phillippa

It’s such a great book!

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It’s such a great book, I like the fact it’s first hand recipes from Burma, from someone who is of Burmese decent, who actually know the country, the culture! (not an “outsider” who had a “food tour” who claims to know the food)…
Hellan

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  • Home
  • Buy the book
  • Recipes
    • Savoury Snacks
    • Meat
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  • Ingredients
  • Blog
    • Burmese Restaurants
    • Food & Travel
    • How to …
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