crispy mushroom condiment
A large bag of dried shiitake mushrooms have been sitting patiently on the bottom shelf. They have a delightful earthiness that you get from wild mushrooms…
sichuan-style chicken & peanuts | gongbao jiding
I was delighted to find a recipe written in a Christmas card from our friend, Chris. Gongbao jiding – one of his favourite Chinese dishes…
pandan leaf
Sometimes referred to as screwpine leaf, pandan leaves impart a delicate yet distinctive aroma. The leaves are pounded and strained…
bhutanese chilli & cheese stew
I can’t seem to get enough of chillies and buy more this weekend. This time green chillies from the supermarket…
home-made sweet chilli sauce
Today I want to use up the red chillies I bought from the market, which have been sitting in the fridge for over a week…
burmese coleslaw
Balancing the dressing of onion oil, tamarind juice, fish sauce and lime juice tossed with the cabbage makes a quick and easy Burmese coleslaw…
two-layer pumpkin pudding
After much digging around for inspiration, I decide to try a recipe my mother has translated from an old Burmese cookbook for two-layer pumpkin pudding…
crispy tofu gyeo du with salad filling
While I was looking through the long list in my notebook marked ‘Must try’, I receive an email from my mother. It is a gentle reminder of a recipe she told me…
gong bian, stuffed flat bread
We first discovered gong pian (pronounced kom-pyang) in 2006 when we were in Penang visiting my uncle…
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