popiah wrappers
Similar to spring roll wrappers, popiah wrappers are thin paper-like crepe usually made from rice flour and circular in shape…
rice vermicelli
Rice vermicelli are thin noodles made from rice flour and sold dried. Before using, soak in water until soft then boil until cooked…
how to choose a pestle and mortar
Pestle and mortar are essential to Burmese cooking. The pounding and grinding of ingredients…
best time to eat crab
The cover image of the cookbook is a plate of bright orange crabs sitting in the kitchen of my Aunt’s house. It was a wonderful meal of crab with a dipping sauce of soy sauce, lime juice, crushed garlic and green chillies…
shan noodles recipe
I have been dreaming of eating Shan noodles recently and realises nearly 5 years have passed since we were in Nyaung Shwe…
stir-fried sour beans & chillies
Making sour pickled beans is easy and within days they are ready. I divide the beans into two portions and stir-fry the first portion with chillies…
how to make sour pickled beans
Snake beans are simply salted and allowed to ferment given them a tangy taste whilst they remain slightly crunchy…
bagan in strathfiled
I head out to Bagan restaurant in Strathfield, west of Sydney CBD with a group of newbies to Burmese food…
how to choose fish sauce
Similar to many SE Asian cuisines, fish sauce is an essential flavouring and seasoning ingredient in Burmese cooking…
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