vegetarian mohinga recipe : hsa*ba, myanmar cookbook

vegetarian mohingar

This is a recipe that my mother recalls eating during the nine days of the vegetarian festival. Each year on the first day of the ninth lunar month of the Chinese calendar, usually late September or early October, it was a tradition that the Chinese descendants followed in order to gain merit.

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rakhine moti recipe : hsa*ba, myanmar cookbook

As the name suggests, this dish of rice noodles and fish soup packs a punch. A perfect way to warm your cockles during the winter. It makes me think of mohingar as there are similarities, yet it has its own distinct taste. This dish comes from Rakhine state on the west coast of Burma.

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roselle leaves

roselle leaves

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 also used in soups and the buds can be used to make jam. substitutes Spinach and lemon juice to add sourness availability Asian stores related…

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crispy fritter batter | a kyaw

Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. They can also be eaten on their own with a chilli dip as a starter.

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samosa salad | samusa thote

As there are three of us for lunch today and very little time to cook it, I decide on a samusa thote. I buy three samosas the size of a fist each. The pastry is firm and crispy, not at all oily, and crammed with spicy potato, peas and fresh coriander stuffing.

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new year rice dumplings | mon lone yae paw

new year rice dumpling

This is a sweet snack made during the water festival, Thingyan, in mid-April to mark the lunar new year. People, young and old, throw water over each other to celebrate and welcome the new year by washing away bad luck.

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mango ice cream

I know when summer has arrived in Sydney; rich orange skin mangoes start to appear in our weekly fruit and vegetable box. Their golden flesh has a sweet, tangy flavour and gives off a delicious floral fragrance.

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banana blossom & cellophane noodle salad

One of the advantages of living in Sydney is having a friend turn up with a banana bud cut freshly from his garden. I decide to make a Burmese-style thote; a fragrant, light yet substantial salad tossed in a salty, sour and spicy dressing.

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