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…
banana stem
The inner part of the banana stem is used in mohingar, Burmese fish noodle soup, to give texture, bulk and flavour…
burmese semolina pudding
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…
lotus roots
Lotus root is the edible underground stem of the lotus plant, a perennial aquatic plant that grows beautiful pink-hued or white flowers…
mohinga: burmese fish noodle soup
When it comes to comfort food, mohinga is top of my list. It brings back fond memories of early morning visits to Shwedagon Pagoda which started with breakfast at a mohinga stall nearby…
burmese noodle salad
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…
burmese coconut jelly
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…
burmese tamarind pork
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…
burmese duck and potato curry
The slow-cooking of the onion, garlic and chilli paste give this curry a distinct flavour. Duck and potato are my favourite combination…
roasted eggplant salad
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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