banana jam
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banana jam

Bananas are a staple in our weekly fruit bag. This week I’ve allowed them to fully ripen in anticipation of making banana jam…

vegetarian meat

how to make vegetarian meat

This vegetarian ‘meat’ is simply made with flour and water. It is a recipe my mother learnt from her sister…

penang-style fried noodles
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penang-style stir-fried noodles | char kway teow

Amongst the vegetables and fruit stalls there are bags of fresh flat rice noodles. We decide on lunch – smoky stir-fried char kway teow…

pestle and mortar

how to choose a pestle and mortar

Pestle and mortar are essential to Burmese cooking. The pounding and grinding of ingredients…

crab freshly cooked

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
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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…

sour pickled beans

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 restaurant

bagan in strathfiled

I head out to Bagan restaurant in Strathfield, west of Sydney CBD with a group of newbies to Burmese food…

fish sauce tasting

how to choose fish sauce

Similar to many SE Asian cuisines, fish sauce is an essential flavouring and seasoning ingredient in Burmese cooking…

bhutanese chilli and cheese
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bhutanese chilli & cheese stew

I can’t seem to get enough of chillies and buy more this weekend. This time green chillies from the supermarket…

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