Posts by Cho
noodles with passionfruit and lime dressing
There is a bowlful of passionfruit in the kitchen which came from our friend’s tree in western Sydney. They are greenish yellow and the size of a small orange. Over the course of the past couple of weeks, they have slowly turned pale yellow all-over, crinkly-skinned and filled the kitchen with the exotic smell of…
Read Morebanana stem
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. Quite difficult to compare it with anything. I have only seen fresh banana stem sold in an Asian supermarket down Brick Lane as I believe…
Read Moreburmese semolina pudding : hsa*ba, myanmar cookbook
I think this is a great way to eat semolina, rich and moist in the middle and crunchy on top. It always goes down well at the end of a meal with a splash of cream.
Read Morelotus roots
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 not available fresh, you may find canned version. substitutes Water chestnut availability Asian stores related recipes Lotus root & pork rib soup
Read Moremohinga recipe : hsa*ba, myanmar cookbook
When it comes to comfort food, mohingar is top of my list. It brings back fond memories of early morning visits to Shwedagon Pagoda which started with breakfast at a mohingar stall nearby.
Read Moreburmese noodle salad : hsa*ba, myanmar cookbook
This is a unique dish and as the name suggests you mix the salad with your hands. The fun of eating this salad is making it yourself. I like mine with a good squeeze of lime.
Read Moreburmese coconut jelly : hsa*ba, myanmar cookbook
What I love about this sweet jelly is that it’s easy to make and looks impressive: the coconut milk separates and sets to form two layers, white on top and translucent underneath.
Read Moreburmese tamarind pork recipe : hsa*ba, myanmar cookbook
This is my favourite pork dish, robust in flavour and the meat melts in the mouth. Paired with tamarind, the fruity sourness compliments the meat.
Read Moreburmese duck and potato curry : hsa*ba, myanmar cookbook
The slow-cooking of the onion, garlic and chilli paste give this curry a distinct flavour. Duck and potato are my favourite combination.
Read Moreroasted eggplant salad recipe : hsa*ba, myanmar cookbook
This salad is wonderfully intense, not only from the aromatic crispy garlic and fresh coriander, but also because the roasted eggplants give it a distinctive smoky flavour.
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