avocado ice cream
Avocados always remind me of a drink we used to have in Burma and one that I particularly enjoy, an avocado shake. I have adapted this recipe into an ice cream…
burmese fish curry
We were served this fish curry at a local roadside restaurant on the way to the Shan state. I love it when we stumble upon such a find…
yellow split pea fritters
These fritters regularly feature as an appetiser when a group of friends come over for dinner. They are so easy to make and popular with everyone…
vegetarian mohinga
This is a recipe that my mother recalls eating during the nine days of the vegetarian festival. Made with purple yam and peanuts…
rakhine moti
As the name suggests, this dish of rice noodles and fish soup packs a punch. A perfect way to warm…
roselle leaves
It is called chin baung ywet in Burmese, the roselle leaves have a lovely sour taste. Cooked with chillies and shrimp paste…
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…
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…
new year rice dumplings | mon lone yae paw
This is a sweet snack made during the water festival, Thingyan, in mid-April to mark the lunar new year…
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…
End of content
End of content