tamarind tiger prawns
Finding fresh tiger prawns at the fish markets sparks a memory of the way my mother used to cook these with tamarind. Here’s a quick and simple version. Serve with basmati rice and a side of stir-fried greens.Read More
tomato salad with lime dressing
Warm evenings, chilled wine, eating outdoors; this colourful and aromatic tomato salad becomes a regular feature at our summer barbecues when the tomatoes are at their best. It takes little…Read More
pickled tea leaf salad
Today’s afternoon tea is rather special; it’s pickled tea leaf salad (laphet thote). Finding pickled tea leaf is not always easy. In my cookbook, I mentioned laphet can usually be purchased…Read More
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 of flat bread and wild rocket. Dressing is simply…Read More
The inner part of the banana stem is used in mohingar to give texture, bulk and flavour. The texture is similar to celery and the flavour is subtle and unique.…Read More
This is the root of a water lily. When the skin is peeled, the flesh is creamy white with a crisp texture and a slightly sweet taste. If it is…Read More
Chin baung ywet in Burmese, the leaves have a lovely sour taste. Cooked with chillies and shrimp paste turning the leaves into a dark reddish brown paste. The leaves are…Read More
Reviews & Awards
"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
"The book is beautifully designed. It’s a rich, engaging tome that opens up the under-explored cuisine of this little-known country."
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)
What our customers say…
Lynette M –
Thank you for such an amazing book! The pictures are a delight and I can smell the aroma of the recipes!
Delighted to find recipes my mum cooked for us as children. Fifty years on since leaving Burma, I can hopefully reproduce some culinary delights.
Kyaw – January 2011
I’ve browsed through your recipes and appreciate how you’ve presented the recipes that are uniquely Burmese. Thanks for not catering to the foreigner’s taste.
Rob – August 2012
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.