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…
stir-fried roti with chicken curry | roti canai goreng
Lunch is leftover Nyonya-style chicken curry from the day before. Rather than simply re-heat and serve with rice, I shred the chicken…
nyonya-style chicken curry | nyonya kari aya
It’s time to switch from fresh, light, zingy salads to more robust, earthy and comforting dishes as the weather cools…
about the author
Cho has been writing and photographing Burmese food since 2004, when she returned to Burma to rediscover the food of her childhood. She launched hsa*ba webiste in 2006 where she shares her family recipes and gives a rare insight into a closed culture. Her first book, hsa*ba, burmese cookbook was published in October 2008.
folded pancake with red beans & coconut | kauk mote
Folded pancakes stuffed with sweetened red bean paste and freshly grated coconut are a delicious treat. I have almost all the ingredients…
tofu & eggplant salad
This quick and easy salad is something I rustled up the other day for a vegetarian friend. Normally I would add a spoonful of pounded…
sago pearls in coconut milk | thar-gu ohn nyot
This is a childhood favourite, sago pearls served with cold coconut milk; a welcomed cooling treat during the hot season…
banana blossom & prawn curry
Banana blossoms are either made into salads or cooked in curries. They have a fairly neutral taste though…
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