Recent recipes / View all recipes
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…
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…
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…
Reviews & Awards
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
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!
“The book is beautifully designed. It’s a rich, engaging tome that opens up the under-explored cuisine of this little-known country.”
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 pulp or concentrate comes from the sticky flesh of a tamarind pod which taste similar to dates but sour…
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…
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…